Chicken Tinga Recipe
Mexican · Main course · 55 min total
A smoky, spicy shredded chicken stew from Mexico, perfect for tacos, tostadas, or burritos. This home-cook version simmers chicken in a chipotle-tomato sauce until tender, then shreds and crisps it slightly.
15
min prep
min prep
40
min cook
min cook
6
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon vegetable oil
- 1 medium white onion, thinly sliced
- 3 cloves garlic, minced
- 2 large tomatoes, roughly chopped (or 1 can 14.5 oz diced tomatoes)
- 2-3 chipotle peppers in adobo sauce, minced (adjust to taste)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 cup chicken broth (optional, for desired consistency)
Instructions
- Place chicken thighs in a medium saucepan and cover with water. Bring to a boil, then reduce heat and simmer until cooked through, about 15-20 minutes. Drain and let cool slightly, then shred with two forks.
- In a large skillet, heat oil over medium-high heat. Add onion and cook until softened and lightly browned, about 5 minutes. Add garlic and cook 1 minute more.
- Add tomatoes, chipotle peppers, oregano, cumin, bay leaf, and salt. Cook, stirring occasionally, until tomatoes break down and sauce thickens, about 10 minutes.
- Add shredded chicken and stir to coat. If mixture seems dry, add chicken broth. Cook for 5-10 minutes, allowing flavors to meld and chicken to absorb sauce. Remove bay leaf.
- Taste and adjust seasoning. Serve warm.
Tips
- Chicken tinga can be made ahead and refrigerated for up to 3 days; reheat gently.
- Use leftover tinga as a filling for quesadillas, enchiladas, or on tostadas with crema and avocado.
- Adjust the amount of chipotle to control spiciness.
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