Chicken Tinga
A smoky and spicy shredded chicken dish simmered in a rich tomato and chipotle sauce, perfect for tacos or tostadas.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months.