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Chicken Tinga Recipe

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4 from 53 reviews

Chicken Tinga is a flavorful Mexican dish featuring tender shredded chicken simmered in a smoky, spicy tomato-chipotle sauce. Perfect for tacos or tostadas, this recipe combines aromatic sautéed onions and garlic with fire-roasted tomatoes and chipotle peppers for a rich, satisfying meal.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Chicken and Seasoning

  • 2 pounds boneless skinless chicken thighs
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 bay leaf
  • ½ cup chicken broth (reserved from cooking liquid)

Sauté

  • 1 tablespoon extra-virgin olive oil
  • 1 large white onion, thinly sliced
  • 3 garlic cloves, minced

Tinga Sauce

  • 1 (14-ounce) can fire-roasted diced tomatoes
  • 2 to 3 chipotle peppers in adobo
  • 2 tablespoons adobo sauce (from the can)
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin

To Serve

  • Corn tortillas
  • Avocado slices
  • Queso fresco or cotija cheese
  • Cilantro
  • Lime wedges
  • Sour cream or crema

Instructions

  1. Cook the chicken. Add the chicken thighs to a pot with the kosher salt, ground black pepper, bay leaf, and enough water to cover the chicken completely. Bring the water to a gentle simmer and cook for 15 to 20 minutes until the chicken is cooked through and tender. Remove the chicken from the pot and shred it using two forks. Reserve about ½ cup of the cooking liquid to use later in the sauce.
  2. Sauté the onion. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the thinly sliced onion and cook for 8 to 10 minutes, stirring occasionally, until the onions soften and become lightly caramelized. Add the minced garlic and stir for another 30 seconds to release its aroma without burning.
  3. Make the tinga sauce. While the onions are sautéing, place the fire-roasted diced tomatoes, 2 to 3 chipotle peppers in adobo, adobo sauce, dried oregano, ground cumin, and the reserved chicken broth into a high-powered blender. Blend the ingredients until the mixture is smooth and uniform in texture. Pour this smoky tomato-chipotle sauce into the skillet with the sautéed onions and garlic. Simmer the sauce on medium-low heat for 5 to 7 minutes to allow flavors to meld.
  4. Combine the chicken and sauce. Add the shredded chicken into the skillet with the tinga sauce and toss to coat every piece evenly. Continue simmering the combined mixture for another 5 minutes, allowing the chicken to absorb the smoky, spicy flavors fully. Once done, remove from heat and serve immediately with warm corn tortillas, garnished with avocado slices, queso fresco or cotija cheese, fresh cilantro, lime wedges, and a dollop of sour cream or crema as desired.

Notes

  • Use boneless skinless chicken thighs for tender, flavorful meat that shreds easily.
  • Adjust the number of chipotle peppers to control the spice level.
  • Reserve cooking liquid to add moisture and flavor to the sauce instead of plain water or broth.
  • This dish is versatile and can be served with tortillas for tacos, tostadas, or even over rice.
  • For a smoky flavor, fire-roasted tomatoes are key; substitute canned diced tomatoes if needed.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://ellarecipe.com/chicken-tinga-recipe/