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Ingrid Hoffmann's Chicken Tinga Poblana

Ingrid Hoffmann's Chicken Tinga Poblana
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Latin Comfort Foods Made Healthy. Recipe Credit: . Photo Credit: Mittera.
Summary

This classic Mexican stew from Puebla, Mexico, is intensely rich in flavor and spices. It hits the spot every time. Serve either inside a tortilla or over a bowl of brown rice or quinoa and enjoy! For a different take on this dish, substitute lean pork loin for the chicken.


Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here 
  • Prep time
    10 min
  • Cook time
    33 min
  • Servings
    4 Servings
  • Serving size
    3/4 cup
Dinner Main Dish CKD Dialysis Kidney-Friendly Lower Carb Mexican/Southwestern
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    3/4 cup
  • Amount per serving Calories 200

  • Total Fat 7g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 65mg
  • Sodium 250mg
  • Total Carbohydrate 9g
    • Dietary Fiber 2g
    • Total Sugars 5g
  • Protein 26g
  • Potassium 460mg
  • Phosphorus 180mg

Choices/Exchanges: 2 Nonstarchy vegetable, 3 Lean protein

Dinner Main Dish CKD Dialysis Kidney-Friendly Lower Carb Mexican/Southwestern
Ingredients

Ingredients

  • boneless, skinless chicken breasts
    1 lbs
  • bay leaves
    2 leaves
  • no-salt-added petite diced tomatoes
    1 14.5 ounce can
  • fresh cilantro (chopped and divided)
    1/4 cup plus 2 tbsp
  • chipotle chili in adobo
    2
  • adobo sauce from the chipotles
    2 tbsp
  • Apple Cider Vinegar
    1 tbsp
  • garlic (chopped)
    2 clove
  • dried thyme
    1/2 tsp
  • dried marjoram or dried oregano
    1/2 tsp
  • salt
    1/8 tsp
  • canola oil
    1 tbsp
  • onion(s) (thinly sliced)
    1

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Directions

Directions

  1. Place the chicken, bay leaves, and enough cold water to cover in a medium saucepan; bring to a simmer. Cover and simmer until the chicken is cooked through, about 15 minutes; drain. Discard the bay leaves. Transfer the chicken to a cutting board. Let cool, then shred with two forks. Set aside.

  2. Meanwhile, puree the tomatoes, 1/4 cup cilantro, chipotle chilies, adobo sauce, vinegar, garlic, thyme, marjoram, and salt in a food processor or blender.

  3. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is softened, about 8 minutes. Add the tomato mixture and the shredded chicken. Cook, over medium heat, stirring occasionally, until the flavors are blended and the chicken is heated through, about 10 minutes. Sprinkle with the remaining 2 tbsp cilantro.

Reviews

Reviews

Write a Review
  • Recommended

    It was pretty good! I didn't have marjoram so I used oregano as suggested and we didn't like that. It was oddly overpowering. I would try making it again without it and I think we would like it better. I used a 7 ounce can of peppers in adobo sauce and used the whole thing. I would definitely do that again. I also only used half an onion because a whole one seemed like a lot, but next time I will use the whole onion.

  • Recommended

    Very tasty! Full of flavor! I didn’t blend the ingredients in the blender as I like tomatoes and all. I chopped up the peppers. The instructions were clear. The dish was visually appealing. I would definitely make it again!