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chicken tinga recipe

Chicken Tinga Recipe

Pinklady
Hailing from Puebla, a state in central Mexico known for its rich culinary traditions, Chicken Tinga (Tinga de Pollo) has been a household favorite for generations. The dish traditionally features shredded chicken simmered in a flavorful tomato-based sauce infused with chipotle peppers, garlic, and onions. Its smoky and mildly spicy taste makes it versatile and adaptable for various dishes.
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Cook Time 40 minutes
Course Side Dish
Cuisine Mexican
Servings 4
Calories 250 kcal

Equipment

  • Large pot
  • Skillet
  • Blender or immersion blender
  • Knife and cutting board
  • Wooden spoon

Ingredients
  

For the Chicken:

  • 2 lbs boneless, skinless chicken breasts (or thighs)
  • 4 cups chicken broth (or water)
  • 1 bay leaf
  • Salt to taste

For the Tinga Sauce:

  • 2 tablespoons vegetable oil
  • 1 medium onion, thinly sliced
  • 3 garlic cloves, minced
  • 4 medium tomatoes, chopped (or one 14-ounce can of diced tomatoes)
  • 2-3 chipotle peppers in adobo sauce (adjust to taste)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste

Optional Garnishes:

  • Fresh cilantro, chopped
  • Lime wedges
  • Crumbled queso fresco or sour cream

Instructions
 

  • Cook the Chicken
    Place the chicken in a large pot and cover it with chicken broth or water. Add the bay leaf and a pinch of salt.
    Bring to a boil, then reduce the heat to a simmer. Cook for 20 minutes or until the chicken is fully cooked and tender.
    Remove the chicken from the pot and let it cool slightly. Shred it using two forks and set aside. Reserve 1 cup of the cooking liquid for the sauce.
  • Prepare the Tinga Sauce
    Heat the vegetable oil in a skillet over medium heat. Add the sliced onion and sauté until softened and translucent, about 5 minutes.
    Add the minced garlic and cook for 1 minute, stirring frequently.
    Blend the tomatoes and chipotle peppers with the reserved cooking liquid until smooth.
    Pour the blended mixture into the skillet with the onions and garlic. Stir in oregano, cumin, salt, and pepper.
    Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens slightly.
  • Combine Chicken and Sauce
    Add the shredded chicken to the skillet and stir to coat it evenly with the sauce.
    Simmer for another 5 minutes to allow the flavors to meld.
  • Serve and Enjoy
    Serve the Chicken Tinga over tostadas, in tacos, or alongside rice. Garnish with fresh cilantro, lime juice, and your favorite toppings.

Video

Keyword Chicken Tinga Recipe