Chicken Tinga Recipe (Mexican Chipotle Shredded Chicken)
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
8
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Calories
175 kcal
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Course
Main Course
Chicken Tinga Recipe (Mexican Chipotle Shredded Chicken)
Description
This Chicken Tinga recipe focuses on cooking seasoned chicken thighs in a rich sauce made from tomato sauce blended with chipotles in adobo sauce. Onions, garlic, and jalapeños are cooked until softened and fragrant before the chicken is briefly browned. The smoky, spicy chipotle sauce, enhanced with chili powder, cumin, and oregano, simmers with the chicken until fully cooked and tender enough to shred.
The shredded chicken is returned to the sauce, allowing the flavors to meld further. The dish’s texture balances tender shredded chicken with a bright, smoky, and slightly spicy sauce. It works well as a filling for tortillas, tostadas, or torta buns, and can be served as a main dish with accompaniments.
Alternatively, this recipe can be adapted for slow cooker or crock pot preparation by following the suggested method to achieve similar tender results with less active cooking time.
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped, medium
- 1 jalapeno pepper chopped (optional, for extra spicy)
- 4 cloves garlic chopped
- 2 pounds chicken thighs chicken breast is good, too, skinless
- 16 ounce tomato sauce canned
- 7 ounce chipotles in adobo sauce use 1/2 the can for less spicy, canned
- 1 tablespoon chili powder (I am using ancho powder)
- 1 teaspoon Mexican oregano
- ½ teaspoon cumin
- salt to taste
- black pepper to taste
Instructions
- Heat the oil in a large pan to medium heat and add the onions and jalapeno peppers. Cook them down about 5 minutes.
- Add the garlic and cook another 30 seconds to 1 minute, until the garlic becomes fragrant.
- Season the chicken thighs with salt and pepper, then add them to the pan. Cook them 2 minutes, then flip and cook 2 minutes more to lightly brown.
- Process the tomato sauce and chipotles in adobo sauce in a food processor, then pour the mixture into the pan, covering the chicken.
- Stir in the chili powder, cumin, Mexican oregano, and salt and pepper.
- Bring to a quick boil, then reduce the heat and simmer for 30 minutes, or until the chicken is cooked through and easily pulls apart.
- Remove the chicken and shred it with a couple of forks.
- Return the chicken to the pan and simmer in the sauce another 5 minutes.
- Serve with tortillas, tostadas, on torta buns, or in a bowl with all your favorite fixings.
Notes
- To use a slow cooker or crock pot, combine ingredients and cook on low until chicken is tender and shreddable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 5g | 2% |
| Protein | 23g | 46% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 107mg | 36% |
| Sodium | 415mg | 17% |
| Potassium | 510mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 585IU | 12% |
| Vitamin C | 7.8mg | 9% |
| Calcium | 29mg | 3% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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