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Chicken Tinga Recipe by Mr. Make It Happen
Chicken Tinga is a delicious Mexican dish known for its savory, slightly spicy, and richly flavored profile. Originating from Puebla, this dish features shredded chicken simmered in a tomato-based sauce with chipotle peppers and spices. It’s perfect for tacos, tostadas, or even served over rice. Whether you’re hosting a taco night or just looking for a comforting meal, Chicken Tinga is sure to be a hit. Let’s dive into how to make this flavorful dish at home!
First things first, let’s prep! Today we are using both boneless skinless chicken breast and thighs. You can use whatever you prefer, but I enjoy the combination. (Chicken thighs have a higher fat content and add a lot of additional flavor)
Roughly chop your onion, garlic, and cilantro.
Next, we are going to sear the chicken – being mindful to not overcrowd the pot.
Once you develop some great color on your chicken, go ahead and remove it.
Once the chicken has been seared, it’s time to add the onion and chipotle peppers in Adobo can.
Next, add the garlic, cilantro, and tomatoes, along with the oregano, cumin, smoked paprika, chili powder, and AP seasoning. Cook this down for 2-3 minutes.
Next, add in the chicken stock and bring to a boil. Reduce to a simmer and cook for 10-15 minutes.
At this point, we need to blend the sauce. You can do this with an immersion blender or your standard kitchen blender. Taste and adjust the flavor and spice level as needed. You want to ensure you get this right before adding the chicken and finishing the cooking process, as the chicken will take on the flavor of the sauce.
Once the sauce is perfect, add the chicken back to the party and bring to a simmer. Cover with a lid and cook for about 20 minutes or until the chicken is fork-tender and shreddable.
Remove the chicken from the sauce and add to a mixing bowl. Shred the chicken and add the shredded chicken to the sauce, stirring to coat the chicken evenly. If the sauce seems too thick, you can add a splash of the reserved cooking liquid to reach your desired consistency. Simmer for another 5 minutes to heat through.
Tips for Serving
- Tacos: Fill tortillas with Chicken Tinga, top with diced onions and cilantro, and drizzle with lime juice.
- Nachos: Layer tortilla chips with Chicken Tinga, cheese, and your favorite toppings for a delicious nacho platter.
- Burritos: Roll up the Chicken Tinga with rice and beans in a large tortilla for a hearty meal.
- Salads: Serve over a bed of greens for a lighter option.
Final Thoughts
This Chicken Tinga recipe is not only easy to make but also incredibly versatile. Whether you’re hosting a casual gathering or simply enjoying a cozy night in, it’s sure to be a hit! Give it a try, and let the flavors transport you to Mexico. Enjoy!
Print & Download Chicken Tinga Recipe
Chicken Tinga
Equipment
- Immersion Blender or Kitchen Blender
Ingredients
For the Chicken:
- * 1.5 lbs boneless, skinless chicken breasts or thighs (I like a mix)
- * 1 onion, halved
- * 2 garlic cloves
- * 1 bay leaf
- * Salt, to taste
- * AP Seasoning
For the Tinga Sauce:
- * 2 tbsp vegetable oil
- * 1 onion, finely diced
- * 2 garlic cloves, minced
- * 1 can, 14.5 oz diced tomatoes
- * 1/4 cup tomato paste
- * 1-2 tsps chicken bouillon powder
- * 1 can chipotle peppers in adobo
- * 1 tsp dried oregano
- * 1 tsp ground cumin
- * 1/2 tsp smoked paprika
- * 1/2 tsp chili powder
- * AP Seasoning to taste
- * 1/2 cup chicken broth, or water
- * 1 tbsp apple cider vinegar
To Serve:
- * Corn or flour tortillas
- * Fresh cilantro, chopped
- * Lime wedges
- * Sliced avocado
- * Diced onions
- * Sliced radishes
- * Nachos, Tacos, Burritos, Salad, etc
Instructions
First things first, let’s prep!
- We are using both boneless skinless chicken breast and thighs.
- Roughly chop your onion, garlic, and cilantro.
Chicken
- Pour oil into your pot until the bottom is fully covered (not too much) so we can sear the chicken – being mindful to not overcrowd the pot.
- Once you develop some great color on your chicken, go ahead and remove it.
- Once chicken is seared, it’s time to add the onion and chipotle peppers in adobo into the same pot.
- Next, add the garlic, cilantro, tomatoes, long with the oregano, cumin, smoked paprika, chili powder, and AP seasoning. Cook this down for 2-3 minutes.
- Then, add in the chicken stock and bring to a boil. Reduce to a simmer and cook for 10-15 minutes.
Blending Sauce
- You can do this with an immersion blender or your standard kitchen blender.
- Taste and adjust the flavor and spice level as needed. You want to ensure you get this right before adding the chicken and finishing the cooking process, as the chicken will take on the flavor of the sauce.
- Once the sauce is perfect, add the chicken back to the party and bring to a simmer.
- Cover with a lid and cook for about 20 minutes or until the chicken is fork tender and shreddable.
Shredding Chicken
- Remove the chicken from the sauce and add to a mixing bowl.
- Shred the chicken and add the shredded chicken to the sauce, stirring to coat the chicken evenly. If the sauce seems too thick, you can add a splash of the reserved cooking liquid to reach your desired consistency.
- Simmer for another 5 minutes to heat through.
Notes
- Tacos: Fill tortillas with Chicken Tinga, top with diced onions and cilantro, and drizzle with lime juice.
- Nachos: Layer tortilla chips with Chicken Tinga, cheese, and your favorite toppings for a delicious nacho platter.
- Burritos: Roll up the Chicken Tinga with rice and beans in a large tortilla for a hearty meal.
- Salads: Serve over a bed of greens for a lighter option.
