Chicken and turkey
Chicken tinga is made by simmering shredded poached chicken in a smoky sauce of tomatoes, onion, and chipotle peppers. A classic filling for Mexican party tables, this low-oil recipe also packs easily in a lunchbox.
Cook the chicken breast in hot water kept at a gentle simmer. Remove it from the water and shred it with two forks.
Sauté the onion in olive oil until softened. Add the crushed garlic, chopped tomatoes, and chipotle pepper, then cook over low heat until thickened.
Stir the shredded chicken into the sauce. Season with salt and black pepper, and cook for a few more minutes, stirring.
When poaching the chicken, keep the water just below a boil; continued boiling can make the meat tough. Add a small amount of chipotle pepper, taste, and add more as needed, since heat varies by brand.
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