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Ingrid Hoffmann’s Chicken Tinga Poblana

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How to Make Ingrid Hoffmann’s Chicken Tinga Poblana

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 


10 min prep time


33 min cook time


4servings


3/4 cup

Print Recipe >

Step-By-Step Instructions:

  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.
CKD Dialysis
Kidney-Friendly
Low Carb
Mexican/Southwestern
Main Dish
Dinner
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Nutrition facts

4 Servings



  • Serving Size

    3/4 cup


  • Amount per serving



    Calories





    200

  • % Daily value*

  • Total Fat
    7g

    9%

    • Saturated Fat
      1g

      5%
    • Trans Fats
      0g

  • Cholesterol
    65mg

    22%

  • Sodium
    250mg

    11%

  • Total Carbohydrate
    9g

    3%

    • Dietary Fiber
      2g

      7%
    • Total Sugars
      5g

  • Protein
    26g

  • Potassium
    460mg
    10%

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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