Tinga de Pollo

Tinga de Pollo is a flavorful Mexican dish featuring shredded chicken simmered in a smoky, spicy tomato sauce. This low-carb variant is perfect for a satisfying lunch without the extra carbs.

Ingredients

• Chicken breast - 300 grams
• Olive oil - 1 tablespoon
• Onion - 1 medium, sliced
• Garlic - 2 cloves, minced
• Tomato puree - 200 grams
• Chipotle peppers in adobo sauce - 1 tablespoon, chopped
• Oregano - 1 teaspoon
• Cumin - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - 2 tablespoons, chopped (for garnish)

Steps

1. In a pot, heat olive oil over medium heat. Add sliced onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Stir in the tomato puree, chopped chipotle peppers, oregano, cumin, salt, and black pepper. Cook for about 5 minutes to let the flavors meld.
4. Meanwhile, poach the chicken breast in boiling water for 15 minutes, or until fully cooked. Remove and shred the chicken.
5. Add the shredded chicken to the pot with the sauce and stir until well coated. Simmer for an additional 5 minutes.
6. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 320
• Protein: 45 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 100 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health.
• Low in carbohydrates, making it suitable for low-carb diets.

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