Smoky Chicken Tinga That Blows Store-Bought Away

---

---

What is Chicken Tinga?

Chicken Tinga (Tinga de Pollo) is a classic Mexican dish hailing from Puebla. It features shredded chicken simmered in a smoky, spicy tomato-chipotle sauce made with bold spices and aromatic veggies. It’s delicious, versatile, and easy to batch-prep for tacos, burritos, nachos, and more. If you’re planning your Cinco de Mayo celebration, hosting a taco night, or just looking for a comforting meal, Chicken Tinga is sure to be a hit.

How to Serve Chicken Tinga

This Chicken Tinga is incredibly flexible. Here are some fiesta-ready ideas:

• Tacos: Load up warm tortillas with Tinga, topped with onions, cilantro, and a squeeze of lime.
• Nachos: Layer with chips, cheese, and jalapeños for crowd-pleasing game-day nachos.
• Burritos: Wrap it up with rice, beans, and guac for a hearty handheld feast.
• Salads: Serve over a fresh salad with avocado, radish, and lime for a lighter option.

Ingredients Needed

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts or thighs (I prefer a mix)
• 1 onion, halved
• 2 garlic cloves
• 1 bay leaf
• Salt, to taste
• Hot All-Purpose Seasoning, to taste

For the Tinga Sauce

• 2 tbsp vegetable oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• ¼ cup tomato paste
• 1–2 tsp chicken bouillon powder
• 1 can chipotle peppers in adobo
• 1 tsp dried oregano
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp chili powder
• Hot All-Purpose Seasoning, to taste
• ½ 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

Step by Step: How to Make Chicken Tinga

Step 1: Boil the Chicken

Today we are using both boneless skinless chicken breast and thighs but you can use whatever you prefer, this is the combo I like. (Chicken thighs have a higher fat content and add a lot of additional flavor)

Roughly chop your onion, cilantro, and garlic.

Add your chicken, halved onion, garlic cloves, bay leaf, salt, and Hot All-Purpose Seasoning to a pot. Cover with water and bring to a boil. Reduce heat and simmer until chicken is cooked through (about 15–20 minutes). Remove chicken and set aside. Discard the aromatics and reserve a splash of the broth if needed later.

Step 2: Sear for Flavor

(Optional but recommended) Sear the cooked chicken in a hot pan with a little oil to develop extra flavor. Be mindful to not overcrowd the pot.

Remove and set aside. Once you develop some great color on your chicken, go ahead and remove it.

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.

Step 3: Sauté the Aromatics

In the same pan, heat 2 tbsp of oil over medium heat. Add the Adobo Chipotle Peppers and diced onion to the pan and sauté for 3–4 minutes until translucent. Add garlic and sauté for another minute.

Step 4: Build the Sauce

Add diced tomatoes, tomato paste, oregano, cumin, smoked paprika, chili powder, chicken bouillon powder, and Hot All-Purpose Seasoning. Cook for 2–3 minutes to bring the flavors together.

Step 5: Simmer and Blend

Pour in chicken broth and apple cider vinegar. Bring to a boil, then reduce to a simmer for 10–15 minutes. Blend the mixture until smooth using an immersion blender or traditional 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.

Step 6: Simmer the Chicken

Return the chicken to the sauce. Simmer covered for 20 minutes or shreddable, allowing the flavors to infuse and the chicken to become fork-tender.

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.

Step 7: Shred and Finish

Remove chicken from sauce, shred using two forks, then return shredded chicken to the sauce. Stir to coat evenly.

If the sauce is too thick, add a splash of the reserved broth to receive your desired consistency. Simmer for another 5 minutes to heat through.

Celebrate with Flavor

This Chicken Tinga recipe is your one-way ticket to a flavor-packed Cinco de Mayo celebration! From casual taco nights to festive family gatherings, this dish brings bold, smoky heat with every bite. Save it, share it, and serve it proudly—your guests will be asking for seconds. Give it a try, and let the flavors transport you to Mexico.

---

Print & Download Chicken Tinga Recipe