Chicken Tinga Recipe
User Reviews
5.0
48 reviews
Excellent
-
Cook Time
mins
-
Total Time
55 mins
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Servings
6 servings (1 cup each)
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Calories
386 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Tinga Recipe
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This authentic Chicken Tinga recipe is from Jalisco, Mexico. The chicken has a smoky, spicy flavor from stewed tomatoes and chiles, and it's perfect tucked in tacos or piled on your next burrito bowl.
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Ingredients
For the chicken:
- 1 to 5 pound whole chicken cut into pieces and giblets removed (see note 1 & 2)
- 1 medium onion peeled and halved
- 2 cloves garlic crushed
- 1 tablespoon salt
- cold water (see note 3)
For the sauce:
- 3 roma tomatoes
- 1 cup chicken broth reserved from boiling chicken or store-bought (see note 4)
- 4 chipotle chiles in adobo sauce or more to taste (see note 5)
- 1/4 medium onion
- 1 clove garlic
- 1 extra large chicken bouillon cube or 2 regular cubes
For the tinga:
- 2 tablespoons olive oil or pork lard (not the pure white vegetable lard)
- 3/4 medium onion sliced (the remaining from making the sauce above)
- flour tortillas warmed, for serving
- Mexican rice for serving
- shredded lettuce and Queso Fresco, or your other favorite toppings, for serving
Instructions
To make the chicken:
- In a Dutch Oven or large stock pot, add chicken, onion, garlic, and 1 tablespoon salt. Add cold water to cover and bring to boil. Reduce heat, cover, and simmer until chicken is cooked through, about 20 to 30 minutes.
- Remove chicken from pot. Shred chicken, discarding skin and bones (you should have about 4 cups chicken). Remove and set aside 1 cup cooking liquid (chicken broth).
To make the sauce:
- Meanwhile, in a medium saucepan bring 4 cups water to boil. Add tomatoes and boil until cooked through, about 5 minutes. Remove and transfer to blender.
- To the blender with the tomatoes, add the 1 cup of reserved chicken broth, chipotle chiles in adobo, onion, garlic, and chicken bouillon. Blend until smooth, about 2 minutes.
To make the tinga:
- In a Dutch oven or large saucepan over medium-high heat, heat olive oil until just smoking. And onions and cook until softened, about 5 minutes.
- Add half the sauce and bring to boil. Stir in chicken, adding more sauce if desired (the heat of the dish comes from the sauce, so use more or less sauce to taste). Boil until slightly thickened, about 2 minutes.
- Remove from heat and serve in tortillas with Mexican rice, shredded lettuce, and cheese.
Notes
- Chicken: Buy a whole chicken or 4 to 5 pounds of bone-in, skin-on chicken parts. You'll make chicken broth with it, which you need for this recipe, and then shred up the meat for the tinga.
- Organ meats: The heart and gizzard can be added to the broth if desired, but the liver should be discarded or reserved for another purpose.
- Cold water: Always start with cold water. This helps keep the broth clear, not cloudy.
- Chicken broth: It's super simple to make full-blown chicken broth while poaching your chicken. To the pot with the chicken, add 1 carrot (peeled and chopped), 1 rib celery (chopped), and a sachet of spices (any or all of these: 6 parsley stems, 1 sprig fresh thyme, 1 bay leaf, 1 teaspoon whole black peppercorns). Cover everything with cold water and proceed with the recipe. After removing and shredding the chicken for the tinga, strain the broth through a fine-mesh strainer or cheesecloth. Reserve 1 cup broth for the sauce. The rest can be divided into freezer-safe containers (leaving at least 1/2-inch for expansion). Label, date, and freeze for up to 3 months.
- Chipotle chiles in adobo sauce: If you've never had chipotle chiles in adobo: be warned. It's spicy! If you shy away from spicy food, add just a little to start or omit it entirely. Use leftover chipotle chiles in adobo to make pinto beans or spicy stuffed peppers.
- Yield: Depending on the exact size of your chicken and how much sauce you add to it, the recipe will make at least 6 servings, 1 cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: This is a great make-ahead recipe! Any parts (chicken and/or sauce) or the entire dish can be made up to 3 days in advance.
- Freezer: Cool Chicken Tinga completely, then package into freezer-safe containers (I like pint jars). Label, date, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1 serving (1 cup)
Calories
386kcal
(19%)
Carbohydrates
7g
(2%)
Protein
28g
(56%)
Fat
27g
(42%)
Saturated Fat
7g
(35%)
Cholesterol
109mg
(36%)
Sodium
1697mg
(71%)
Potassium
433mg
(12%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
961IU
(19%)
Vitamin C
12mg
(13%)
Calcium
31mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings (1 cup each)
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Serving | 1 serving (1 cup) | |
| Calories | 386kcal | 19% |
| Carbohydrates | 7g | 2% |
| Protein | 28g | 56% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 109mg | 36% |
| Sodium | 1697mg | 71% |
| Potassium | 433mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 961IU | 19% |
| Vitamin C | 12mg | 13% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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