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chicken tinga recipe
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chicken tinga recipe

Chicken Tinga is a bold and flavorful dish rooted in Mexican culinary tradition. Tender shredded chicken is simmered in a savory and smoky tomato-chipotle sauce, creating a balance of heat, richness, and depth. It’s often served on tostadas, in tacos, or with rice, making it incredibly versatile for weeknight meals or gatherings. The real magic lies in the combination of onions, garlic, tomatoes, and smoky chipotle peppers in adobo. This fusion creates an irresistible sauce that clings beautifully to every piece of chicken. It’s quick to make, stores well, and is easy to adjust in terms of spice and texture.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: chicken
Calories: 280

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium white onion sliced
  • 3 garlic cloves minced
  • 3 roma tomatoes chopped
  • 2 chipotle peppers in adobo sauce
  • 1 tablespoon adobo sauce from the chipotle can
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 1/2 cup chicken broth
  • 2 cups cooked shredded chicken (rotisserie chicken works great)
  • Fresh lime juice optional

Method
 

  1. In a large skillet, heat olive oil over medium heat. Add the sliced onion and cook until soft and translucent, about 5–6 minutes. Stir in the garlic and cook for another minute until fragrant.
  2. Add the chopped tomatoes, chipotle peppers, adobo sauce, oregano, cumin, and a pinch of salt and pepper. Cook for 5–6 minutes, stirring occasionally, until the tomatoes start to break down.
  3. Transfer the tomato mixture to a blender along with the chicken broth. Blend until smooth. Return the sauce to the skillet.
  4. Stir in the shredded chicken and simmer everything together over medium-low heat for 10–15 minutes, allowing the flavors to meld. Add a squeeze of lime juice if desired for brightness.

Notes

  1. Refrigeration: Store in an airtight container in the fridge for up to 4 days.
  2. Freezing: Freeze in a sealed bag or container for up to 2 months.
  3. Reheating: Warm on the stovetop over low heat or in the microwave.
  4. Leftover Ideas: Use in quesadillas, nachos, or over baked potatoes.