Easy Chicken Tinga Recipe
Chicken Tinga is a recipe for juicy shredded chicken slowly simmered in a zesty tomato-chipotle sauce. Serve it as tacos, tostadas, burritos, or tortas. Very easy to prepare.
Chicken Tinga is a classic Mexican dish of shredded chicken that cooks low and slow in a tomato-chipotle sauce that has been seasoned with just a bit of spiciness. The resulting chicken is smoky and spicy and everyone loves it.
It’s a versatile dish, too, as you can serve it up however you’d like. Use it to fill warmed corn or flour tortillas for tacos. Spoon it over crispy tortillas for easy chipotle tostadas.
Fancy a burrito? Or a Mexican torta? Chicken Tinga has you covered.
It also freezes wonderfully, so make extra and keep in the freezer for quick and easy lunch or dinner meals throughout the week.
WHERE DOES TINGA COME FROM?
Chicken tinga comes to us from Puebla, Mexico. It’s a classic Mexican recipe defined by it’s silky and somewhat spicy sauce made primarily from tomatoes and smoky chipotle chilies in adobo sauce.
RECIPE TIPS AND NOTES
- Rotisserie Chicken. If you’d like to save some time making chicken tinga, pick up a rotisserie chicken from the grocery store and shred the meat from the bones. Then proceed with the recipe. It’s a big time saver and the chicken tinga tastes great. Easy shredded chicken.
- Freezer Friendly. You can freeze chicken tinga very easily in sealable plastic baggies, with a vacuum sealer, or in freezer-friendly containers. I like to freeze mine in 6 to 8 ounce portions to serve 2 people for a quick lunch or dinner.
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 jalapeno pepper chopped
- 2 pounds skinless chicken thighs chicken breast is good, too
- 2 cloves garlic chopped
- 16 ounce can tomato sauce
- 7 ounce can chipotles in adobo sauce
- 1 tablespoon chili powder
- 1 teaspoon Mexican oregano
- ½ teaspoon cumin
- Salt and pepper to taste
- Heat the oil in a large pan to medium heat and add the onions and jalapeno peppers. Cook them down about 5 minutes.
- Season the chicken thighs with salt and pepper, then add them to the pan. Give them a nice sear on each side, a couple minute each.
- 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 seasonings.
- 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 or on torta buns and all your favorite fixings.