Chicken Tinga
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
50 mins
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Servings
6
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Calories
388 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Tinga
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Chicken Tinga – shredded chicken in a smoky Chipotle tomato sauce. This Mexican recipe creates the most flavor-packed chicken that's perfect in tacos, quesadillas, enciladas, tostadas or over rice. A true crowdpleaser that the whole family will love!
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Ingredients
For the Chicken Tinga
- 2 lbs (900g) chicken thighs , skinless and bonelees
- 1 tbsp olive oil
- 1 yellow onion , finely diced
- 3 garlic cloves , minced
- 2 tsp Mexican oregano
- 1 tsp ground cumin
- 1 tsp sea salt
- ⅓ tsp black pepper
- ½ tsp brown sugar
- 1 crushed chicken bouillon cube
- 1 -3 chipotle peppers in adobo sauce * see notes * see notes
- 1 tbsp apple cider vinegar
- 14 oz (400g) canned tomatoes
To serve
- fresh cilantro (coriander)
- Lime wedges
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Instructions
- Trim the chicken thighs of any small pieces of fat and set aside.
- Heat the olive oil in a Dutch Oven and sauté the onion over medium-low for 5-7 minutes, unti it starts to soften. Add the minced garlic, salt, pepper, sugar, oregano, cumin and bouillon cube. Stir for a minute, until the garlic is fragrant.
- Stir the chipotle paste and add the tomatoes and vinegar. Bring to a rolling simmer and add the chicken thighs. Lower the heat to a low simmer and cook for 30 minutes or until the chicken thighs are tender.
- Use a slotted spoon to transfer the chicken to a bowl. Blitz the tomato sauce using an immersion blender or transfer to a blender. You want a smooth sauce with a little bit of texture.
- Shred the chicken using two forks and add it back into the sauce. Have a taste and adjust the seasoning if needed. Add fresh chopped cilantro before serving.
Equipments used:
Notes
- To make chicken tinga in a slow cooker, simply cook the onions and garlic first (directly in your crockpot if it has a browning function) then transfer to the slow cooker. Add the tomatoes and chicken thighs and cook on HIGH for 2-3 hours or until the chicken is very tender. If the sauce requires thickening you can cook it on HIGH without the lid for the last half hour.
- Store leftovers in an airtight container in the fridge for up to four days or freeze (in portions to make it easier) for up to three months. Defrost overnight in the fridge and reheat thoroughly before serving.
- If you are using Chipotle Peppers in Adobo start by adding one and up to three or more if you can handle the heat! Chipotle paste tends to be a bit milder so add a tablespoon and increase the quantity to taste ! You can also add some cayenne pepper and red pepper flakes for an extra kick if you like.
Nutrition Information
Show Details
Calories
388kcal
(19%)
Carbohydrates
10g
(3%)
Protein
26g
(52%)
Fat
27g
(42%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
Monounsaturated Fat
12g
Trans Fat
0.1g
Cholesterol
148mg
(49%)
Sodium
754mg
(31%)
Potassium
555mg
(16%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
277IU
(6%)
Vitamin C
8mg
(9%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 10g | 3% |
| Protein | 26g | 52% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 148mg | 49% |
| Sodium | 754mg | 31% |
| Potassium | 555mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 277IU | 6% |
| Vitamin C | 8mg | 9% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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