Chicken Tinga is a bold Mexican entree that always impresses! Shredded chicken is made flavorful with an authentic sauce that features chipotle peppers, tomatoes, onions and more.
Why we love this Chicken Tinga Recipe
When we tested this Mexican chicken tinga, we fell in love with the spicy, savory flavor! Here are just a few reasons I can’t stop making it:
- So easy. The boldly flavored sauce comes together in just a few simple steps. After that, all you have to do is toss your shredded chicken in it and serve!
- Flavorful. With ingredients like chipotle peppers, garlic and seasonings, this Mexican chicken tinga is anything but bland.
- Spicy. The chipotle peppers in the mix give this chicken tinga recipe just the right kick to keep things interesting!
How spicy is chicken tinga?
I would say this chicken tinga is mild to moderately spicy. However, everyone’s spice tolerance is a little different! You can adjust the level of spice by increasing or decreasing the number of chilis you use.
How to Store and Reheat
Once you have made the chicken tinga, let it cool to room temperature and it will keep in the fridge for about three days. Make sure it’s in an airtight container. You can just reheat it on the stovetop.
How to Freeze
Chicken tinga is freezer friendly, let it thaw in the fridge overnight before reheating.
Serving Suggestions
I love serving chicken tinga on crunchy corn tortillas with some refried beans, avocado slices, lots of cojita cheese and fresh cilantro. Serve it with a Mexican side dish like esquites!
More Mexican Chicken Recipes We Love
- Sour Cream Chicken Enchiladas
- Crockpot Salsa Chicken
- Chicken Mole
- Sheet Pan Chicken Fajitas
- Santa fe Chicken
Chicken Tinga Recipe
Ingredients
- 1 tablespoon olive oil
- 1 small onion sliced
- 1/4 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 2 cloves garlic minced
- 1 cup canned diced tomatoes
- 2 chipotle peppers in adobo chopped
- 1/2 cup chicken broth
- 3-4 cups boneless skinless chicken thighs, cooked and shredded
Optional for serving:
- Corn tortillas
- black refried beans
- avocado
- Cotija cheese
- cilantro
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onions, salt, cumin, and oregano and cook for a couple minutes until the onions have softened. Add in the garlic and cook for another minute. Stir in the diced tomatoes, chipotle peppers, and broth and 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.
How to Make Chicken Tinga Step by Step
Sauté the onions and garlic: Heat some olive oil in a skillet over medium heat. Add the chopped onion, 1/4 teaspoon salt, 1/2 teaspoon cumin, and 1/2 teaspoon dried oregano. Stir in 2 cloves of minced garlic and cook for just 1 more minute.
Simmer the sauce: Stir in 1 cup of diced tomatoes, 2 chipotle peppers in adobo, and 1/2 cup chicken broth. Let the mixture simmer for about 4-5 minutes.
Blend the sauce: Carefully transfer the sauce to a food processor or blender. Blend until it’s nice and smooth.
Combine the chicken and sauce: Add the chicken to the skillet. Pour the sauce all over the chicken and give everything a good stir to combine. Let everything cook for just a few more minutes.
Leave a Review