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Chicken Tinga Recipe

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4 from 1 review

Chicken Tinga is a flavorful Mexican dish featuring tender shredded chicken simmered in a smoky, spicy chipotle tomato sauce. This recipe uses simple ingredients like fire-roasted tomatoes, chipotle hot sauce, and aromatic spices to create a dish perfect for tacos, tostadas, or bowls.

  • Total Time: 45 minutes
  • Yield: 4 cups shredded Chicken Tinga

Ingredients

Chicken Tinga

  • 1 tablespoon olive oil
  • 1 small white onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 (14 1/2 ounce) can diced fire roasted tomatoes
  • 3/4 cup chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (ideally Mexican oregano)
  • 1 tablespoon chipotle hot sauce (or more to taste)
  • 1 teaspoon chipotle chile powder (or more, see recipe notes)
  • 1/4 teaspoon salt
  • Freshly ground black pepper to taste
  • 1 1/2 pounds boneless skinless chicken breasts or boneless skinless chicken thighs

Instructions

  1. Heat Oil and Sauté Aromatics: Heat olive oil in a large saucepan over medium heat. When hot, add the finely chopped onion and cook until softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
  2. Add Liquids and Spices: Pour in the chicken broth and diced fire-roasted tomatoes with their juices. Add ground cumin, dried oregano, chipotle hot sauce, chipotle chile powder, salt, and freshly ground black pepper. Bring the mixture to a boil.
  3. Cook Chicken: Season the chicken breasts with salt and pepper, then add them to the pan, making sure they are coated in the sauce and arranged in a single layer. Lower the heat, cover, and simmer gently for 20-25 minutes, turning the chicken once halfway through, until the chicken is tender and cooked through.
  4. Remove and Shred Chicken: Transfer the cooked chicken to a cutting board. Using two forks, shred the chicken into bite-sized pieces.
  5. Reduce Sauce: Keep the pan on medium-high heat and let the sauce boil uncovered. Stir occasionally and cook until the sauce reduces to a thick salsa consistency, about 8-12 minutes.
  6. Combine Chicken and Sauce: Return the shredded chicken to the saucepan and stir well to coat every piece in the thickened sauce. Heat through over medium heat.
  7. Serve: Serve the Chicken Tinga warm as desired, perfect for tacos, tostadas, or rice bowls.

Notes

  • This recipe yields about 4 cups of shredded Chicken Tinga.
  • Chipotle chile powder is made from smoked and dried jalapeño peppers, different from regular chili powder which is a spice blend.
  • For mild heat, use as written. For medium spiciness, add 1/2 teaspoon more chipotle chile powder; for extra spice, add 1 teaspoon or more.
  • Chicken breast sizes vary; larger breasts take longer to cook until shreddable.
  • To use shredded rotisserie or pre-cooked chicken, reduce covered cooking time of sauce to 20 minutes, then add shredded chicken and simmer for 5-10 minutes to combine flavors.
  • Storage: Keep in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
  • Reheat gently in a covered pan on the stovetop, adding water or broth if needed to maintain moisture.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican

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