Chicken tinga is made by poaching and shredding chicken breast, then simmering it in a smoky sauce of tomato, onion and chipotle peppers — a classic filling for Mexican party spreads. Made with very little oil, it also packs neatly into a lunchbox.
Poach the chicken breast at a gentle simmer, then remove it from the water and shred it with two forks.
Sauté the onion in the olive oil until soft, add the crushed garlic, then stir in the chopped tomato and chipotle pepper and simmer on low heat until it thickens.
Fold the shredded chicken into the sauce, season with salt and black pepper, and stir for a few more minutes.
Keep the poaching water at a gentle simmer rather than a rolling boil, or the chicken will toughen. Add the chipotle peppers a little at a time and taste as you go, since heat levels vary between brands.
If you cannot find chipotle peppers, charred red pepper with a pinch of smoked paprika gives a similar smoky note.
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