Chicken Tinga is the kind of recipe that makes you look like you tried harder than you did. It’s tender shredded chicken simmered in a smoky, tomato-chipotle sauce that’s rich, a little spicy, and unbelievably satisfying. Pile it onto warm tortillas, spoon it over rice, or stuff it into crispy tostadas.
It’s fast enough for a weeknight, cozy enough for company, and tastes even better the next day.
Why This Recipe Works
Chicken Tinga is built on a simple base: tomatoes, onions, garlic, and chipotle peppers in adobo. That combo delivers bold flavor with minimal effort. Blending the sauce first makes it silky and helps the chicken soak up every bit of it.
Poaching or pressure-cooking the chicken keeps it juicy and easy to shred, while finishing it in the sauce ensures every bite is coated. You also get flexibility—use rotisserie chicken, adjust the heat, and make it ahead without losing quality.
Ingredients
- 1.5 to 2 pounds boneless, skinless chicken breasts or thighs (thighs are more forgiving)
- 1 tablespoon neutral oil (avocado, canola, or light olive oil)
- 1 medium white or yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 (14–15 oz) can fire-roasted tomatoes (or regular diced tomatoes)
- 2–3 chipotle peppers in adobo, plus 1–2 teaspoons adobo sauce (adjust to taste)
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional, for extra smokiness)
- 1 bay leaf (optional)
- 1 cup chicken broth (low sodium)
- 1–2 teaspoons apple cider vinegar or lime juice
- Salt and black pepper, to taste
- Tortillas and toppings: warm corn or flour tortillas, diced onion, cilantro, avocado, queso fresco, sour cream, lime wedges
Step-by-Step Instructions
- Cook the chicken. Season the chicken with salt and pepper. Poach in simmering broth or water until cooked through (about 12–15 minutes for breasts, 15–18 for thighs), or pressure-cook for 8–10 minutes with 1 cup broth.
Let it rest, then shred with two forks.
- Sauté the aromatics. In a large skillet, heat the oil over medium heat. Add the sliced onion and a pinch of salt; cook until soft and lightly golden, 6–8 minutes. Stir in the garlic and cook 30 seconds until fragrant.
- Blend the sauce. In a blender, combine the sautéed onions and garlic, tomatoes, chipotles, oregano, cumin, smoked paprika, and about 1/2 cup of the broth.
Blend until smooth. Add more broth for a looser sauce if needed.
- Simmer the sauce. Pour the blended sauce back into the skillet. Add the remaining broth and bay leaf.
Bring to a gentle simmer and cook 8–10 minutes, stirring occasionally, until slightly thickened.
- Add the chicken. Stir in the shredded chicken. Simmer 5–7 minutes to let flavors meld. If the sauce gets too thick, splash in more broth.
- Finish and balance. Remove the bay leaf.
Stir in vinegar or lime juice to brighten. Taste and adjust salt, pepper, and heat—add more adobo sauce if you want more kick.
- Serve. Spoon onto tortillas and finish with your favorite toppings. It’s also great over rice, in burritos, on tostadas, or tucked into quesadillas.
How to Store
- Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months.
Thaw overnight in the fridge or gently reheat from frozen with a splash of broth.
- Reheating: Warm on the stovetop over medium-low heat with a little broth or water to loosen the sauce. Stir occasionally to prevent sticking.
Why This is Good for You
Chicken Tinga packs solid protein without being heavy. The tomato-based sauce adds lycopene and antioxidants, while onions and garlic bring natural compounds that support heart health and immunity.
Using chicken thighs provides iron and B vitamins; breasts keep it leaner—your choice. You control the sodium and fat, and you can add fiber-rich sides like beans, brown rice, or veggie toppings to round things out.
Pitfalls to Watch Out For
- Overcooking the chicken: Dry chicken won’t shred nicely. Pull it as soon as it’s cooked through and let the sauce do the rest.
- Too much heat: Chipotles vary.
Start with two and add more after tasting. You can always increase heat, but you can’t remove it.
- Watery sauce: Simmer long enough to thicken. Fire-roasted tomatoes can be juicy; reduce until glossy and clingy.
- Under-seasoning: Salt unlocks the smoky, tangy flavors.
Taste at the end and adjust salt, acid, and spice.
- Skipping the acid: A splash of vinegar or lime at the end makes the flavors pop. Don’t omit it.
Variations You Can Try
- Rotisserie shortcut: Use shredded rotisserie chicken. Start at the sauce step and simmer just 5–10 minutes.
- Slow cooker: Add raw chicken, onions, garlic, tomatoes, chipotles, spices, and 1/2 cup broth.
Cook on low 4–5 hours, shred, and stir back in with lime.
- Vegetarian tinga: Swap chicken for shredded jackfruit, mushrooms, or hearty cauliflower florets. Keep the same sauce and method.
- Creamy tinga: Stir in 2–3 tablespoons Mexican crema or sour cream at the end for a richer, milder finish.
- Extra smoky: Add a touch more smoked paprika or a drop of liquid smoke. Go light—chipotle already brings smoke.
- Low-carb bowls: Serve over cauliflower rice with avocado, pickled onions, and cilantro.
- Tinga tostadas: Spread refried beans on crispy tostadas, top with chicken tinga, lettuce, queso fresco, and crema.
FAQ
How spicy is Chicken Tinga?
It’s moderately spicy, but totally customizable.
Start with two chipotles, taste, and add more if you want extra heat. You can also stir in a bit of sour cream or serve with avocado to mellow it out.
Can I make it ahead?
Yes. It actually tastes better the next day.
Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently with a splash of broth to keep it saucy.
What cut of chicken is best?
Thighs are juicier and harder to overcook, while breasts keep it lean. Both work well.
If you’re new to tinga, thighs are the most forgiving choice.
Do I need a blender?
Blending gives you a smooth, restaurant-style sauce. If you don’t have a blender, finely chop the onions and chipotles and simmer longer to soften everything. The flavor will still be great.
What can I serve with Chicken Tinga?
Warm tortillas, rice, beans, pickled red onions, cotija or queso fresco, avocado, and lime wedges are all excellent.
It’s also fantastic in tacos, burritos, enchiladas, or quesadillas.
Can I use fresh tomatoes?
Yes. Roast or sauté them first for more depth. You’ll need about 4–5 medium tomatoes, peeled if you prefer a smoother sauce.
How do I reduce the heat if I went overboard?
Add more tomatoes or a splash of cream, and balance with a bit of sugar or honey.
Serving with dairy (crema, sour cream, cheese) also helps temper the heat.
Wrapping Up
Chicken Tinga is a weeknight hero: simple ingredients, bold flavor, and endless ways to serve it. Once you try the smoky tomato-chipotle sauce, it’ll be a regular in your rotation. Keep a can of chipotles in your pantry, and you can make this any time.
Load up a tortilla, add a squeeze of lime, and enjoy.
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