How To Make An Easy Yummy Mexican Chicken Dinner

Hola, amigos! I was cooking dinner the other day when I realized that the recipe was just so simple, easy, and yummy, that I should share it with all of you. I’m telling you, this chicken dinner is easy as pie and everybody will love it. Ready for some Mexican cooking?

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Mexican Cooking

In old-fashioned Mexican style, my mom taught me that you have to cook your own meals each and every single day. Mom thinks eating out is unhealthy, expensive, and a sign of laziness, while eating at home is healthy, budget-friendly, and a sign that you are a responsible, mature person.

In order to make good on Mom’s wise teachings, I also cook all my own and my family’s meals every single day, no exception. The word “takeout” doesn’t exist in my home!

Of course, I get tired of cooking sometimes. It can be such a hassle! But that’s why I prefer to cook easy dishes that don’t take very long to make.

I don’t think of myself as an awesome cook, but I am a pretty decent one. My husband and my children think I am the best cook ever, of course, but I have yet to prove myself to Mom. It’s hard to live up to a Mexican mom!

How To Make A Yummy And Easy Mexican Chicken Dinner

This recipe is called “tinga de pollo” and it’s very well-known and liked all over Mexico. It’s good for brunch, lunch, dinner, potluck, or just about any occasion.

First, what I did was a bit of prepping the day before. I usually spend Sundays doing meal prep for the week, and I boiled a couple of chicken breasts to make broth. So, that’s what I had in the fridge today- a big batch of broth and two cooked chicken breasts.

Next, I took out the chicken and shredded it as best I could. Honestly, I was in a hurry so I didn’t shred it too much. No problem.

Then, I sliced an onion and sauteed it in a saucepan for a few minutes until it turned transparent. After that, I added a couple of chopped garlic cloves and sauteed for about two more minutes.

The next thing was to blend two or three tomatoes, a couple of chunks of onion, and about three cups of chicken broth. If you want it to be spicy, you can add a small can of chipotle in there too. Blend it all well!

Finally, you throw this mixture into the pan and let it simmer for about 15 minutes or so. Add the shredded chicken and taste the sauce. I don’t think you will need to season the sauce too much because the broth gives it a very tasty flavor, but if you want you can add a bit of salt and pepper. Let it simmer for a bit more until the sauce is about three-quarters gone.

Let’s Eat!

You can have tinga de pollo in a variety of ways! You can make tacos, or have it with tostadas, or even tortas (sandwiches). It’s best served with traditional refried beans. You really can’t go wrong! Some guacamole would be good too.

I had mine with warm tortillas and my homemade black beans, which are another story altogether. The best part of this is that you can use the leftover broth to make soup, which is what I did. My kids and my husband love this dinner. I bet you will too!

What do you think of this recipe? Leave a comment below!