Chicken Tinga

Name: Chicken Tinga
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 12 serving
Ingredients: 6 vine ripe tomatoes sliced into wedges; 5 tomatillos; 1 peeled sweet onion sliced into wedges; 2 jalapeños sliced in half seeds removed; 10 garlic cloves; 5 tablespoons of olive oil; 1 Chipotle Pepper in Adobo Sauce; 2 teaspoons of cumin; 2 teaspoons of dry oregano; 1 whole chicken broken down into parts; 3 cups of good chicken stock; 12 corn tortillas; 1 peeled seeded and diced avocado; 1 cup Queso Fresco cheese; ¼ cup chopped fresh cilantro; sea salt and fresh cracked pepper to taste

User Reviews

5.0

153 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 45 mins
Servings
12
Calories
355 kcal
Course
Main Course
Cuisine
Mexican

Chicken Tinga

Frida Davis

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This Chicken Tinga recipe is all about bold, slightly spicy, and smoky flavors. The richness of roasted tomatoes and tomatillos, the smokiness of chipotle peppers, and the slow-braised chicken that melts into the sauce make this a dish that excites me every time I make it.

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Ingredients

Servings

6 vine ripe tomatoes sliced into wedges
5 tomatillos
1 peeled sweet onion sliced into wedges
2 jalapeños sliced in half seeds removed
10 garlic cloves
5 tablespoons of olive oil
1 Chipotle Pepper in Adobo Sauce
2 teaspoons of cumin
2 teaspoons of dry oregano
1 whole chicken broken down into parts
3 cups of good chicken stock
12 corn tortillas
1 peeled seeded and diced avocado
1 cup Queso Fresco cheese
¼ cup chopped fresh cilantro
sea salt and fresh cracked pepper to taste

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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.

Notes

I highly recommend roasting the veggies for maximum flavor. I never skip roasting the tomatoes, tomatillos, onions, garlic, and jalapeños, it deepens their flavor and adds a rich, smoky edge to the sauce. If I’m short on time, I’ll broil them for a few minutes to get that char.
Use Bone-In Chicken for the Best Texture: I always go for a whole chicken, broken down, because the bones and skin add so much depth to the sauce while it braises. If I’m using boneless, skinless chicken, I make sure to add a little extra chicken stock for richness.
Adjust the Heat to Your Preference: I love a good kick, so I usually add two chipotle peppers for a bolder heat. If I’m making it for someone who prefers it milder, I’ll stick to one pepper and maybe even remove the seeds.
Tinga Gets Better with Time: Whenever I can, I make Chicken Tinga a day ahead because the flavors intensify overnight. If I have leftovers, they go straight into the fridge, and the next day, the sauce is even richer and more balanced.
Choose the Right Tomatoes: You can absolutely use any tomatoes in this recipe. In the summer, I love using heirlooms, or cherry tomatoes for their vibrant flavor. In the winter, I stick to Roma or cherry tomatoes since they have the best balance of sweetness and acidity when fresh options are limited.
Slow Cooker Method: If I’m using a slow cooker, I take advantage of the sauté function to brown the chicken first, this step adds a ton of depth to the final dish. Then, I pour in the blended sauce, cover it, and let it cook on high for 6 hours. The result? Tender, fall-apart Chicken Tinga with minimal effort.
Make-Ahead: You can make this recipe up to 1 day ahead of time, just simply reheat before serving.
How to Reheat: Add the desired amount to a medium-size saucepot with a lid and cook over low heat until hot. You can also heat in a microwave-safe bowl in the microwave until hot.
How to Store: Cover and refrigerate for up to 5 days. This will freeze very well covered for up to 3 months. Thaw for 1 day in the refrigerator before reheating.

Nutrition Information

Show Details

Calories 355kcal (18%) Carbohydrates 22g (7%) Protein 18g (36%) Fat 22g (34%) Saturated Fat 6g (30%) Cholesterol 56mg (19%) Sodium 242mg (10%) Potassium 568mg (16%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 844IU (17%) Vitamin C 18mg (20%) Calcium 115mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 355 kcal

% 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%