Heat 2 tablespoons of avocado or canola oil in a large frying pan or Dutch oven over medium heat. Once shimmering, add 1 diced white onion and sauté for about 5 minutes, stirring occasionally, until it becomes translucent and fragrant. Next, add 4 minced garlic cloves and cook for an additional minute.

In a blender, combine one 28-ounce can of crushed tomatoes, 2 chipotle peppers in adobo sauce, 1 teaspoon of kosher salt, 1 teaspoon of ground cumin, ½ teaspoon of black pepper, 1 teaspoon of dried oregano, and 1 teaspoon of paprika. Transfer the sautéed onion and garlic into the blender as well, and blend the mixture until smooth.

Pour the blended sauce back into the frying pan or Dutch oven and bring it to a gentle simmer over medium heat. Add 2 boneless, skinless chicken breasts to the pan, ensuring they are submerged in the sauce. Cover the pan slightly ajar and lower the heat, maintaining a steady simmer for 45-50 minutes, turning the chicken halfway through to ensure even cooking.

After the chicken has simmered and is thoroughly cooked, remove it from the pan and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pan, allowing it to absorb the vibrant flavor of the Tinga de Pollo sauce for an additional 10-15 minutes over low heat.

Once the chicken is heated through and well-coated in the sauce, it’s time to serve your delicious Tinga de Pollo. Optionally garnish with chopped cilantro and serve warm with corn tortillas, rice, or on nachos.