5 from 153 votes
Chicken Tinga
Chicken Tinga is a slow-simmered shredded chicken dish featuring a smoky, spicy sauce made from roasted tomatoes, tomatillos, onions, garlic, and jalapeños blended with chipotle pepper and spices. The slow braise tenderizes the chicken and infuses it with deeply layered flavors, while the use of fresh roasted ingredients contributes a rich, smoky base. Served in warm corn tortillas and garnished with avocado, cheese, and cilantro, it makes a hearty meal.
Prep Time
15 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 45 mins
Servings:
12
Calories:
355 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 6 vine-ripened tomato sliced into wedges
- 5 tomatillos
- 1 sweet onion peeled and sliced into wedges
- 2 jalapeños sliced in half, seeds removed
- 10 garlic cloves
- 5 tablespoons olive oil
- 1 chipotle pepper in adobo sauce
- 2 teaspoons cumin
- 2 teaspoons oregano dry
- 1 whole chicken broken down into parts
- 3 cups chicken stock good quality
- 12 corn tortillas
- 1 avocado peeled, seeded and diced
- 1 cup queso fresco cheese
- ¼ cup cilantro chopped, fresh
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
Instructions
- Chicken: Place the tomatoes, tomatillos, onions, garlic, and jalapeños on a non-stick cookie sheet tray and toss in 3 tablespoons of olive oil, salt, and pepper, and roast in the oven at 425° for 30 to 35 minutes or until everything is lightly charred.
- Next, add all roasted ingredients into a blender along with chipotle pepper, ground cumin, dry oregano, salt, and pepper to a blender and puree until smooth.
- Season the chicken on all sides with salt and pepper and in a large rondeau pot over medium-high heat with 2 tablespoons of olive oil sear the chicken until golden brown on both sides, about 8-10 minutes per side.
- Add the tomatillo mixture along with the chicken stock, stir and cover and simmer over low heat for 2 hours.
- Remove the skin and bones from the chicken and shred. Keep warm.
- To Plate: Place some shredded chicken in a heated corn tortilla and garnish with avocado, red onion, cilantro, and Oaxaca cheese.
Cup of Yum
Notes
- Roasting vegetables adds a smoky depth to the sauce; broiling can be a time-saving alternative to roasting.
- Bone-in chicken adds flavor and richness during braising; add extra stock if using boneless parts.
- Adjust chipotle peppers to control the heat level; removing seeds reduces spiciness.
- Preparing the dish a day ahead intensifies flavors; store leftovers refrigerated up to 5 days or freeze for up to 3 months.
- Reheat gently on the stove or microwave before serving; slow cooker method also yields tender meat with minimal effort.
Nutrition Information
Calories
355kcal
(18%)
Carbohydrates
22g
(7%)
Protein
18g
(36%)
Fat
22g
(34%)
Saturated Fat
6g
(30%)
Cholesterol
56mg
(19%)
Sodium
242mg
(10%)
Potassium
568mg
(12%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
844IU
(17%)
Vitamin C
18mg
(20%)
Calcium
115mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 355
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 22g | 7% |
| Protein | 18g | 36% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 56mg | 19% |
| Sodium | 242mg | 10% |
| Potassium | 568mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 844IU | 17% |
| Vitamin C | 18mg | 20% |
| Calcium | 115mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.