Chicken Tinga

Short Description

Chicken tinga is a savory and slightly smoky Mexican dish featuring shredded chicken simmered in a rich sauce made from tomatoes, onions, chipotle peppers, and spices. It is often used as a flavorful filling for tacos, tostadas, or enchiladas and offers a perfect balance of heat, tang, and depth.

Why You’ll Love This Recipe

• Bold, smoky flavor from chipotle peppers enhances the natural juiciness of chicken.

• Versatile—perfect for tacos, burritos, tostadas, or simply served over rice.

• Easy to make with pantry staples and generous batch-friendly preparation.

• Reheats beautifully, making it ideal for meal prep or leftover enjoyment.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs, cooked and shredded

• Canned diced tomatoes or tomato sauce

• Onion, finely sliced

• Garlic, minced

• Chipotle peppers in adobo sauce (adjust to desired spiciness)

• Chicken broth or water

• Olive oil or vegetable oil

• Ground cumin

• Dried oregano (preferably Mexican oregano, if available)

• Bay leaf (optional)

• Salt and black pepper, to taste

• Fresh cilantro, for garnish (optional)

• Lime wedges, for serving (optional)

Directions

1. Cook the chicken: Simmer chicken in lightly salted water or chicken broth until fully cooked (about 15–20 minutes). Remove, let cool slightly, then shred using two forks.

2. Prepare the sauce: In a blender or using an immersion blender, combine tomatoes (or tomato sauce), chipotle peppers in adobo, minced garlic, cumin, and oregano. Blend until smooth.

3. Saute aromatics: Heat oil in a large skillet over medium heat. Add sliced onion and sauté until softened, about 5 minutes.

4. Combine and simmer: Pour blended sauce into the skillet, add shredded chicken, bay leaf (if using), and enough chicken broth or water to reach your desired consistency. Season with salt and pepper.

5. Simmer to meld flavors: Reduce heat and simmer for 10–15 minutes, stirring occasionally, until the sauce thickens slightly and the chicken absorbs flavors.

6. Finish and serve: Remove bay leaf. Taste and adjust seasoning. Garnish with chopped cilantro and serve with lime wedges, if desired.

Servings and Timing

• Servings: Typically serves 4 as a taco filling or side.

• Prep time: Approx. 10 minutes (if using pre-cooked or rotisserie chicken, prep may be even shorter).

• Cook time: About 25–35 minutes total (including simmering and sauce preparation).

Variations

• Vegetarian option: Replace shredded chicken with jackfruit or shredded mushrooms for a plant-based version.

• Creamy twist: Stir in a dollop of Mexican crema or sour cream just before serving to mellow the heat.

• Smoky-sweet variation: Add a teaspoon of brown sugar or honey to balance the spiciness with a hint of sweetness.

• Extra heat: Include an additional chipotle pepper or a dash of cayenne pepper for more kick.

Storage/Reheating

• Storage: Store cooled chicken tinga in an airtight container in the refrigerator for up to 3–4 days. It also freezes well—freeze in a sealed container for up to 2 months.

• Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed to loosen the sauce. Alternatively, microwave in 30-second intervals, stirring in between.

FAQs

What is chicken tinga?

Chicken tinga is a Mexican dish made with shredded chicken slow-simmered in a sauce of tomatoes, onions, garlic, and smoky chipotle peppers in adobo.

Can I use store-bought rotisserie chicken?

Yes – using pre-cooked rotisserie chicken is a great shortcut that significantly reduces prep time.

How spicy is chipotle in adobo?

Chipotle peppers pack a moderate to strong heat with smoky undertones. Start with one or two peppers, then taste and add more according to your tolerance.

Can I make this in advance?

Absolutely – it’s even more flavorful when made a day ahead and refrigerated, allowing the spices to meld fully.

Is chicken tinga gluten-free?

Yes, as long as all ingredients (like broth and spices) are certified gluten-free, chicken tinga is safe for a gluten-free diet.

How can I reduce the heat without losing flavor?

Balance the spice with a bit of sugar, honey, or a swirl of sour cream or crema at the end.

Can I freeze chicken tinga?

Yes – freeze in sealed containers for up to 2 months. Thaw overnight in the fridge before reheating.

What’s the best way to reheat without drying out the chicken?

Warm gently over low heat on the stovetop with added liquid (water or broth) or microwave in short intervals, stirring to evenly distribute heat.

Can I make it creamier?

Yes – stir in sour cream, crema, or a bit of heavy cream just before serving for a richer, creamier texture.

What can I serve chicken tinga with?

Tacos, tostadas, burritos, quesadillas, rice, or alongside beans and fresh salad all pair beautifully with chicken tinga.

Conclusion

Chicken tinga is a richly flavored, versatile dish that brings smoky, tangy, and savory notes to your table. Whether you’re feeding a crowd or prepping meals for the week, it’s simple, adaptable, and endlessly satisfying. Enjoy the bold taste of Mexico with minimal effort and maximum flavor

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