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Best Chicken Tinga Recipe - Easy & Delicious

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Main Dish
Cuisine: Mexican
Ingredients Method Notes

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

Method
 

Cook the Chicken:
  1. Place the chicken, onion, garlic, bay leaf, and salt in a large pan or Dutch oven.
  2. Cover with water, adding an extra inch above the chicken.
  3. 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).
  4. Reserve 1 cup of the broth, shred the chicken, and set aside.
Prepare the Sauce:
  1. Preheat the broiler and grease a baking sheet.
  2. Place the Roma tomatoes and halved onion on the sheet. Broil for 10 minutes, flipping halfway, until lightly charred.
  3. 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:
  1. Heat olive oil in a large sauté pan over medium-high heat.
  2. Pour in the blended sauce and cook, covered, for 10 minutes, stirring occasionally, until the sauce thickens and flavors deepen.
Combine Chicken and Sauce:
  1. Add the shredded chicken to the sauce, stirring to coat evenly.
  2. Cook for an additional 10 minutes to meld flavors. Add a splash of broth if the sauce becomes too thick.
Serve:
  1. Serve the Chicken Tinga in warm tortillas, topped with Cotija cheese, diced onion, chopped cilantro, and avocado.
  2. 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.

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