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Chicken Tinga

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A smoky and flavorful Mexican dish made with tender shredded chicken simmered in a rich tomato and chipotle sauce. Perfect for tacos, burritos, bowls, and meal prep.

Ingredients

  • 2 pounds boneless skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 3 garlic cloves, minced
  • 1 can diced tomatoes
  • 2 to 3 chipotle peppers in adobo sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 cup chicken broth
  • Salt, to taste
  • Black pepper, to taste
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions

  1. Cook the chicken in simmering water or broth for 15–20 minutes until fully cooked, then shred using two forks.
  2. Heat olive oil in a large skillet over medium heat and cook sliced onions until softened and lightly caramelized.
  3. Stir in minced garlic and cook for 30 seconds.
  4. In a blender, combine diced tomatoes, chipotle peppers, oregano, cumin, smoked paprika, and chicken broth until smooth.
  5. Pour the sauce into the skillet and simmer for 5 minutes.
  6. Add shredded chicken and stir until fully coated in the sauce.
  7. Simmer for another 10 minutes until the sauce thickens slightly.
  8. Season with salt and black pepper to taste.
  9. Garnish with fresh cilantro and serve with lime wedges.

Notes

  • Use fewer chipotle peppers for a milder version.
  • Try a slow cooker method for hands-off cooking.
  • Substitute beef, jackfruit, or mushrooms for variation.
  • Stir in sour cream or crema for a creamy finish.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze for up to 3 months and thaw before reheating.
  • Add a splash of broth when reheating if needed.

Nutrition

Find it online: https://thefamilycooking.com/chicken-tinga-2/