Tinga De Pollo Recipe
chicken tinga, avocado, pickled red onion, bulgarian feta, cilantro, chipotle salsa, two poached eggs, on a bed of house tortilla chips
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Ingredients
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Chicken Tinga
Toppings
Method
Preparation of Chicken Tinga
- 1
- 2
Add Garlic
Add 3 minced garlic cloves and sauté for another minute until fragrant.
- 3
Combine Ingredients
Stir in 2 tablespoons of chipotle peppers in adobo sauce, 1 can of diced tomatoes, and 1 cup of chicken broth.
- 4
Cook the Chicken
Add the chicken breasts to the pot, season with 1 teaspoon of salt and 1 teaspoon of black pepper, and bring to a boil.
- 5
Simmer
Reduce heat to low, cover the pot, and let simmer for 20 minutes until the chicken is cooked through.
- 6
Topping Preparation
- 7
Prepare Avocado
Slice the medium avocado in half, remove the pit, and scoop out the flesh. Cut it into thin slices.
- 8
- 9
Prepare Eggs
Bring a pot of water to a simmer. Crack 2 large eggs into separate small bowls. Gently slide each egg into the pot and poach for 3-4 minutes until whites are set.
- 10
Assemble the Dish
On a serving platter, arrange 2 cups of tortilla chips as a base. Top with the chicken tinga, sliced avocado, pickled red onion, crumbled Bulgarian feta, and chopped cilantro.
- 11
Add Salsa and Eggs
Drizzle 1 cup of chipotle salsa over the top and place the poached eggs on the dish. Serve immediately.
