Description
Bursting with smoky, bold flavors, Chicken Tinga is a classic Mexican dish that’s easy to prepare and incredibly versatile. Serve it in tacos, tostadas, or over rice for a meal that’s sure to impress and satisfy everyone at the table.
Ingredients
For the Chicken
- 1 ½ – 2 pounds boneless, skinless chicken breasts or thighs
- ¼ large onion, quartered
- 2 whole garlic cloves
- 1 bay leaf
- 1 teaspoon kosher salt
- Water (enough to cover the chicken)
For the Sauce
- 4 large Roma tomatoes
- 1 large white onion, halved
- 2 tablespoons chipotle peppers in adobo sauce
- 2 whole garlic cloves
- 1 teaspoon dried Mexican oregano
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- ½ cup reserved chicken broth
For Serving
- Warm corn tortillas
- Cotija cheese
- Diced white onion
- Chopped cilantro
- Diced avocado
Instructions
- Cook the Chicken:
- Place the chicken, onion, garlic, bay leaf, and salt in a large pan or Dutch oven.
- Cover with water, adding an extra inch above the chicken.
- Bring to a boil, reduce heat to simmer, cover, and cook for 15–20 minutes until the chicken is fully cooked (165°F internal temperature).
- Reserve 1 cup of the broth, shred the chicken, and set aside.
- Prepare the Sauce:
- Preheat the broiler and grease a baking sheet.
- Place the Roma tomatoes and halved onion on the sheet. Broil for 10 minutes, flipping halfway, until lightly charred.
- In a blender, combine the roasted tomatoes, onion, chipotle peppers, garlic, oregano, salt, cumin, and ½ cup reserved chicken broth. Blend until smooth.
- Cook the Sauce:
- Heat olive oil in a large sauté pan over medium-high heat.
- Pour in the blended sauce and cook, covered, for 10 minutes, stirring occasionally, until the sauce thickens and flavors deepen.
- Combine Chicken and Sauce:
- Add the shredded chicken to the sauce, stirring to coat evenly.
- Cook for an additional 10 minutes to meld flavors. Add a splash of broth if the sauce becomes too thick.
- Serve:
- Serve the Chicken Tinga in warm tortillas, topped with Cotija cheese, diced onion, chopped cilantro, and avocado.
- Pair with rice, beans, or a fresh salad for a complete meal.
Notes
- For milder spice, use fewer chipotle peppers. For extra heat, add a fresh chili or more chipotles.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- To make it vegan, use jackfruit or tofu and substitute chicken broth with vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Mexican