Chicken Tinga Recipe
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6 people
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Calories
378 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Tinga Recipe
Description
The Chicken Tinga Recipe combines sautéed onions and spices with a sauce blending canned tomatoes, chipotle peppers in adobo, and chicken broth. This mixture creates a smoky, spicy base that is then pulsed smooth in a food processor. After blending, the sauce is returned to the skillet where cooked, shredded chicken thighs are stirred in and simmered briefly to let the flavors meld.
The dish offers a tender, saucy texture with moderate heat from the chipotles balanced by the sweetness of tomatoes and the earthiness of cumin and oregano. The combination of fresh garlic and sautéed onions provides aromatic depth.
Traditionally, the chicken tinga can be served on crispy corn tortillas, topped with refried black beans, creamy avocado slices, crumbly cotija cheese, and fresh cilantro to complement and refresh the smoky flavors.
Leftovers can be refrigerated in airtight containers for up to three days or frozen for longer storage. Optional toppings do not affect the core recipe's storage.
Ingredients
- 1 tablespoon olive oil
- 1 onion sliced, small
- ¼ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon oregano dried
- 2 cloves garlic minced
- 1 cup diced tomatoes canned
- 2 chipotle peppers in adobo chopped
- ½ cup chicken broth
- 3-4 cups chicken thighs cooked and shredded, boneless, skinless
For Serving (optional)
- corn tortillas
- refried black beans
- avocado
- cotija cheese
- cilantro
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onions, salt, cumin, and oregano, cook for a couple minutes until the onions have softened. Add in the garlic, cook for another minute.
- Stir in the diced tomatoes, chipotle peppers, and broth, let the mixture simmer for 4-5 minutes.
- Place the mixture into a food processor or blender and blend until smooth.
- Add the chicken to the skillet, pour the sauce over the chicken, and stir to combine. Let the chicken mixture cook for a few more minutes to soak up all the sauce. Season to taste with salt.
- Serving suggestion: Serve the chicken atop crispy corn tortillas. Add on toppings such as refried beans, avocado, cotija cheese, and cilantro.
Notes
- Store chicken tinga in an airtight container refrigerated up to 3 days or freeze for up to 3 months.
- Feel free to customize toppings with refried beans, avocado, cotija cheese, and cilantro for serving.
- This recipe uses cooked, shredded chicken thighs, which absorb the chipotle adobo sauce well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 5g | 2% |
| Protein | 55g | 110% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 269mg | 90% |
| Sodium | 542mg | 23% |
| Potassium | 811mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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