Chicken Tinga Recipe
User Reviews
3.6
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
109 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Tinga Recipe
Description
This recipe starts by boiling whole boneless chicken breasts until cooked through, then cooling and shredding the meat into bite-sized pieces. The sauce blends fresh plum tomatoes, chipotle peppers in adobo, garlic, oregano, black pepper, and reserved chicken broth for a smooth, smoky base. Onions and sliced garlic are sautéed in oil until softened before adding the sauce to the pan.
The shredded chicken is returned to the pan, allowing it to simmer in the chipotle tomato sauce, creating a flavorful, spicy dish with tender meat and a slightly smoky heat from the chipotles. This preparation is commonly used as a filling for tacos, burritos, or served over rice for a hearty meal.
For best results, reheat the tinga gently with a splash of water to keep it moist. It keeps well in the refrigerator for up to three days and freezes effectively, making it convenient to prepare in larger batches.
Ingredients
- 1 pound chicken breast whole boneless
- 4 plum tomatoes
- 1 ¼ white onion large
- 3 cloves garlic
- 2 tablespoons chipotle peppers canned
- 1 teaspoon Mexican oregano
- ¼ teaspoon black pepper
- 1 cup chicken broth
- 3 tablespoons neutral cooking oil generic cooking oil
- salt to taste
Instructions
- SHREDDED CHICKEN
- In a large saucepan cover the chicken with an inch of water.
- Bring water to a boil. Reduce heat to low and simmer for 20 minutes.
- Remove chicken from the cooking water. Save the broth.
- Allow chicken to cool to the touch.
- Finely shred the chicken. Cut the chicken into 1" pieces then pull apart wth your fingers.
- CHIPOTLE TOMATO SAUCE
- Clean, seed and chop the tomatoes.
- Add tomatoes to you blender.
- Add 2 tablespoons canned chipotle to blender. Use 3 tablespoons of chipotle if you prefer it spicier.
- Add 1 clove of garlic, 1 teaspoon Mexican oregano to blender jar, ¼ teaspoon black pepper to blender.
- Then add 1 cup of the reserved chicken broth.
- Blend until smooth. About 1 minute.
- PREPARATION
- Thinly slice 1 large white onion. Yields approximately 1 ½ cups.
- Slice 2 cloves of garlic.
- Preheat a large frying pan over medium-low heat and add 3 tablespoons of cooking oil.
- Add the sliced onions to the pan. Cook until the onion starts to become translucent about 4 minutes. Do not allow the onion to brown.
- Add the sliced garlic to the pan cook for 1 more minute.
- Turn the heat to medium and slowly pour the sauce into the pan with the onions and garlic.
- Cook for 5 minutes. The sauce will start to reduce.
- Turn the heat to low
- Add the shredded chicken to the pan and mix well with the sauce.
- Cover the pan and allow to simmer for 20 minutes. During this time the sauce will reduce even more and coat the chicken and onion.
- Salt to taste.
- Serve as a taco or tostada filling.
Notes
- Canned chipotle peppers in adobo sauce provide smoky heat and can be found in most grocery stores in the Hispanic or chili section.
- When reheating, add a splash of water and warm gently to maintain moisture and prevent drying out.
- Chicken Tinga keeps well refrigerated for up to three days and freezes well for easy meal prep.
- Adjust chipotle quantity to taste for preferred spice level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Serving | 1/2 cup | |
| Calories | 109kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 14g | 28% |
| Fat | 4g | 6% |
| Sodium | 225mg | 9% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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