Chicken Tinga
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6 - 8 Servings
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Calories
191 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Tinga
Description
Chicken Tinga combines boneless skinless chicken breasts simmered in a broth spiced with chipotle peppers in adobo, garlic, onion, and a mix of Mexican oregano, cumin, chili powder, and chili flakes. Roma tomatoes are puréed with some of the cooking broth and the cooked aromatics to form a smooth, smoky, and slightly spicy sauce. The chicken is cooked to safe tenderness and then shredded into bite-sized pieces before being combined with the sauce.
The dish presents a comforting texture with tender shredded chicken evenly coated in a robust, smoky, and mildly spicy sauce. The combination of chipotle peppers and traditional Mexican spices gives the sauce depth, while the puréed tomato base adds brightness and body.
Chicken Tinga works well as a filling for tacos, burritos, or tostadas, and can be accompanied by rice or beans for a complete meal. The shredded texture allows it to be versatile for various Mexican-inspired dishes, providing a hearty protein element with balanced heat.
Ingredients
- 8 medium tomato roma or variety of choice
- 3-4 medium chicken breast (boneless skinless, approximately 2 pounds)
- 1 medium onion (peeled and quartered)
- 1 can chipotle peppers in adobo (6-7 ounce can)
- 5 cloves garlic
- 1 teaspoon salt (or to taste)
- ¼ teaspoon Mexican oregano (or regular dried oregano)
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon chili flakes
- 2-3 cups water
Instructions
- Cut the tomatoes into large wedges and place in a blender. Set aside.
- In a large pot add the chicken, onion, chipotle peppers in adobo, garlic, salt, oregano, cumin, chili powder and chili flakes. Add enough water to cover the chicken (about 2-3 cups depending on the size of your pot). On medium heat bring the pot to a boil.
- Use a spoon or skimmer to remove any fat that cooks out of the chicken. Simmer for about 13-15 minutes or until the internal temperature of the chicken reaches 165°F.
- Remove the chicken from the pot and set aside on a cutting board or in a bowl.
- Transfer 2 cups of the broth from the pot to the blender.
- Use a slotted spoon or strainer to remove all of the onions, garlic, and chipotle peppers in adobo from the broth and transfer to the blender.
- Purée the sauce until smooth.
- Use two forks to shred the chicken into bite sized pieces and transfer to a large skillet or frying pan. Leave the chicken slightly chunky as it will break down when cooked in the sauce.
- Pour the tomato sauce over the chicken and bring to a simmer on medium heat. Simmer for about 8-10 minutes or until the sauce has thickened and reduced. Season to taste with salt.
- You can serve the chicken tinga as tacos, burritos, burrito bowls or on nachos. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 Servings
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 27g | 54% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 76mg | 25% |
| Sodium | 539mg | 22% |
| Potassium | 771mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1114IU | 22% |
| Vitamin C | 20mg | 22% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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