If you love vibrant Mexican flavors, you’re about to discover a dish that brings smoky, spicy, and savory notes together perfectly. Chicken Tinga is a rich and satisfying shredded chicken recipe simmered in a sauce made from chipotle peppers and tomatoes. It’s a versatile meal that’s easy to prepare and packed with bold taste. Whether you’re looking for a quick weeknight dinner or a tasty filling for tacos and tostadas, this Chicken Tinga recipe is a must-try for your kitchen.
Why You Will Love This Chicken Tinga Recipe
You’ll fall in love with this Chicken Tinga for many reasons. First, it’s incredibly straightforward — you just blend a few ingredients and let everything cook together in one pan. This makes your prep and cleanup faster, so you can spend more time enjoying the meal. Also, the smoky chipotle peppers provide a moderate heat level that gives the chicken a distinctive flavor without overwhelming your palate.
This recipe is flexible too. You can easily adjust the spiciness by adding more or fewer chipotle peppers or swap chicken thighs for breasts if you prefer leaner meat. Plus, the sauce’s richness makes it perfect as a filling for tacos, tostadas, burritos, or even served over rice for a comforting bowl.
Another reason to love this recipe is how budget-friendly it is. You’ll use basic pantry staples like canned chipotle peppers, tomatoes, and simple spices. It’s an affordable way to enjoy authentic Mexican-inspired flavors without needing hard-to-find ingredients or complicated techniques.
Finally, this dish holds well for leftovers. The flavors deepen after resting overnight, so you can prepare it ahead of time for meal prep or busy days.
Ingredients for Chicken Tinga
To make this delicious Chicken Tinga, you will need the following ingredients:
- 1 pound medium tomatoes (about 4 tomatoes)
- 3 canned chipotle peppers in adobo sauce
- 1 small white onion
- 2 cloves garlic
- 1/4 cup olive oil
- 1 teaspoon tomato paste
- 1 1/2 pounds boneless, skinless chicken thighs (about 5 thighs)
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt (plus extra as needed)
- Corn tortillas or tostadas, for serving
How to Make Chicken Tinga
Making Chicken Tinga is straightforward but yields impressive results. Here’s a step-by-step guide to help you prepare it right in your own kitchen.
First, prepare your tomatoes by coring and quartering them. Put them in a blender along with the canned chipotle peppers in adobo sauce. Blend everything until smooth. This mixture will be the base for your sauce, combining smoky heat and fresh tomato flavor.
Next, slice your white onion thinly to get about 1 1/2 cups. Finely chop the garlic cloves so they release maximum flavor during cooking.
Heat the olive oil in a large skillet or Dutch oven over medium heat. Once the oil shimmers, add the sliced onions and sauté them until they become translucent, which usually takes about five minutes. This step softens the onions and brings out their sweetness.
Add the garlic to the onions and cook just until fragrant, about 30 seconds — be careful not to burn it, as burnt garlic can taste bitter. Now stir in the tomato paste. Cook it for one to two minutes, stirring often, so the tomato paste evenly coats the onions and deepens in flavor.
Nestle the boneless, skinless chicken thighs into the onion mixture. Sprinkle the dried oregano and kosher salt over the chicken. Sauté the chicken with occasional stirring until it’s lightly browned on all sides, about five minutes. This browning adds an extra layer of flavor.
Pour the chipotle tomato sauce you blended earlier into the skillet with the chicken. Stir everything to combine well, making sure the chicken is coated in the sauce.
Cover the skillet and reduce the heat to a gentle simmer. Let the chicken cook slowly for about 30 minutes until it’s tender and infused with the smoky, spicy sauce. Adjust the heat as needed to keep a low simmer.
Once cooked through, remove the lid and use two forks to shred the chicken directly in the skillet into bite-sized pieces. This step allows the chicken to soak up the sauce further and makes it easy to serve in tacos or on tostadas.
Finally, taste your Chicken Tinga and add more kosher salt if needed to balance the flavors.
How to Serve Chicken Tinga
Chicken Tinga is wonderfully versatile when it comes to serving. Traditionally, you’ll want to pile the shredded chicken onto warm corn tortillas or crisp tostadas. This is a classic way to enjoy the rich, smoky flavors wrapped in a simple, fresh corn tortilla.
You can also use Chicken Tinga as a filling for tacos, adding toppings like chopped onions, fresh cilantro, a squeeze of lime, or a dollop of creamy avocado or sour cream to balance the heat.
If you prefer a hearty meal, serve the chicken over a bed of fluffy white rice or Mexican rice. The sauce from the Tinga seeps into the rice, making every bite flavorful and satisfying.
Another great serving idea is using Chicken Tinga as a topping for nachos. Layer tortilla chips with shredded cheese, then add a generous spoonful of the Tinga, bake until the cheese melts, and finish with jalapeños or pickled onions for a delicious snack or party dish.
For a lighter option, try Chicken Tinga in a salad bowl. Add greens, black beans, corn, and avocado to create a vibrant, healthy meal with a smoky kick.
No matter how you serve it, warm the corn tortillas or tostadas beforehand to bring out their best texture and flavor. You can heat tortillas on a dry skillet for about 30 seconds each side or wrap them in foil and warm in the oven.
Expert Tips for Perfect Chicken Tinga
To make sure your Chicken Tinga turns out amazing every time, here are some expert tips to keep in mind:
- Use boneless, skinless chicken thighs rather than breasts. Thighs remain juicy and tender even after long cooking, while breasts can dry out.
- When blending the chipotle peppers and tomatoes, adjust the number of chipotles depending on your spice tolerance. Start with two if you want it milder, or add more if you like it hotter.
- Don’t skip browning the chicken before simmering. This step adds a depth of flavor that makes the final dish richer and more complex.
- If you prefer a thicker sauce, uncover the pan in the last 10 minutes and let some liquid evaporate while simmering.
- Always taste before serving and adjust salt levels as needed. Sometimes the canned chipotle peppers can add saltiness, so balance carefully.
- For extra smoky flavor, try adding a pinch of smoked paprika or cumin alongside the oregano.
- If you want to add some sweetness to balance the heat, a small teaspoon of honey or brown sugar stirred in at the end works well.
- Leftover Chicken Tinga tastes even better after a day in the fridge because the flavors meld together.
- If you don’t have canned chipotle peppers in adobo, you can substitute with chipotle powder plus a bit of tomato sauce, but the canned version is best for authentic flavor.
How to Store Chicken Tinga
Once cooked, storing your Chicken Tinga properly will keep it fresh and tasty for several days.
Transfer the cooled chicken to an airtight container and place it in the refrigerator. It will keep well for up to 3 to 4 days. Before serving leftovers, gently reheat on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if it has thickened.
If you want to keep it longer, Chicken Tinga freezes beautifully. Portion it into freezer-safe containers or bags, removing as much air as possible. Label and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat slowly on the stove.
Proper storage maintains the dish’s flavors and texture, so you can enjoy Chicken Tinga even on busy days or when meal prepping for the week.
Variations of Chicken Tinga
Chicken Tinga is easy to customize to fit your preferences or whatever you have on hand. Here are some variations to try:
- Beef Tinga: Swap chicken thighs for thinly sliced beef stew meat or skirt steak. Cook similarly but reduce simmer time to avoid overcooking.
- Vegetarian Tinga: Use shredded jackfruit or mushrooms instead of chicken. Cook the vegetables in the sauce until tender for a plant-based version.
- Spicy Tinga: Add extra chipotle peppers or a dash of cayenne pepper to bring up the heat level.
- Milder Tinga: Reduce chipotle peppers and add a bit of cream or Greek yogurt on top when serving to cool down the spice.
- Tinga Quesadillas: Mix shredded Chicken Tinga with cheese and grill inside tortillas for a quick handheld meal.
- Tinga Rice Bowls: Serve Chicken Tinga over brown rice or quinoa and add fresh toppings like avocado, pico de gallo, or shredded lettuce for a balanced meal.
- Slow Cooker Tinga: For hands-off cooking, combine all ingredients in a slow cooker and cook on low for 4 to 6 hours until chicken is tender.
Feel free to experiment with herbs, spices, or serving styles to make Chicken Tinga uniquely yours.
Frequently Asked Questions About Chicken Tinga
What is Chicken Tinga?
Chicken Tinga is a Mexican dish made with shredded chicken cooked in a smoky, spicy tomato and chipotle pepper sauce. It is often used as a filling for tacos, tostadas, or burritos.
How spicy is Chicken Tinga?
The heat level depends on the amount of chipotle peppers you add. The peppers are smoky with moderate heat, but you can adjust the recipe to be milder or spicier based on your taste.
Can I use chicken breasts instead of thighs?
Yes, you can, but chicken thighs are recommended because they stay juicy and tender during cooking. Chicken breasts may dry out if cooked too long.
How long does it take to cook Chicken Tinga?
From start to finish, it usually takes about 40 to 55 minutes including prep and cooking time.
Can I make Chicken Tinga ahead of time?
Absolutely. Chicken Tinga tastes even better after sitting for a few hours or overnight, as the flavors develop further. It also freezes well.
What should I serve with Chicken Tinga?
It’s perfect with corn tortillas or tostadas, and can also be served with rice, beans, or as a topping on nachos or salads.
Is Chicken Tinga healthy?
Chicken Tinga is relatively healthy, especially if you use lean chicken and moderate the oil. It’s high in protein and packed with flavorful spices without heavy cream or cheese.
Can I make Chicken Tinga in a slow cooker?
Yes, slow cooking works well. Combine all ingredients and cook on low for 4-6 hours until chicken is tender and shreddable.
Chicken Tinga
Equipment
- Blender
- Skillet or Dutch Oven
Ingredients
- 1 lb. medium tomatoes (about 4 tomatoes)
- 3 canned chipotle peppers in adobo sauce
- 1 small white onion
- 2 cloves garlic
- 1/4 cup olive oil
- 1 tsp. tomato paste
- 1 1/2 lbs. boneless, skinless chicken thighs (about 5 thighs)
- 1 tsp. dried oregano
- 1 tsp. kosher salt plus extra as needed
- Corn tortillas or tostadas for serving
Instructions
- Core and quarter the tomatoes. Blend them with chipotle peppers until smooth to create the sauce base.
- Slice the onion thinly and chop the garlic cloves.
- Heat olive oil in a skillet or Dutch oven over medium heat. Sauté the onions until translucent, about 5 minutes.
- Add garlic and cook until fragrant, about 30 seconds. Stir in the tomato paste and cook for 1-2 minutes.
- Nestle chicken thighs into the onion mixture. Sprinkle with oregano and salt. Sauté until lightly browned, about 5 minutes.
- Pour the blended chipotle tomato sauce over the chicken. Stir to combine.
- Cover and simmer on low heat for about 30 minutes, until the chicken is tender.
- Shred the chicken in the skillet using two forks, allowing it to soak up the sauce.
- Adjust salt to taste before serving.
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