Why You’ll Love This Recipe
- Smoky and Spicy: Chipotle peppers give a rich smoky heat that infuses the chicken perfectly.
- Versatile: Use it in tacos, burritos, salads, or even as a filling for sandwiches.
- Easy to Make: Simple ingredients and easy steps make it perfect for a quick weeknight dinner.
- Fresh Finish: Garnished with cilantro and lime for bright, fresh flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2-3 chipotle peppers in adobo sauce
- 1 cup canned diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- Salt and pepper, to taste
- Fresh cilantro for garnish
- Lime wedges for serving
- Corn tortillas for serving (optional)
Directions
- In a large pot, add chicken breasts and cover with water. Season with salt. Bring to a boil over medium-high heat and cook about 20 minutes or until fully cooked. Shred chicken with two forks and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced onions and cook until translucent, about 5 minutes.
- Add minced garlic and sauté for another minute until fragrant.
- In a blender, combine chipotle peppers, diced tomatoes, cumin, oregano, and a pinch of salt. Blend until smooth.
- Pour the sauce into the skillet with onions and garlic. Simmer for about 5 minutes.
- Add shredded chicken to the skillet, stirring to combine well. Cook another 5-10 minutes to heat through and absorb flavors.
- Taste and adjust seasoning with salt, pepper, or extra chipotle peppers for more heat.
- Remove from heat and garnish with fresh cilantro. Serve with lime wedges and warm corn tortillas if desired.
Servings and Timing
Servings: 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: Approximately 45 minutes
Variations
- Spice Level: Adjust the number of chipotle peppers to control heat.
- Add Vegetables: Include bell peppers or corn for extra texture and flavor.
- Slow Cooker: Cook shredded chicken and sauce in a slow cooker for 4 hours on low for hands-off prep.
- Cheese Topping: Add crumbled queso fresco or shredded cheese when serving.
Storage/Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet or microwave until warmed through.
- Can be frozen for up to 2 months; thaw overnight before reheating.
FAQs
Can I use chicken thighs instead of breasts?
Yes, thighs will add extra juiciness and flavor.
Can I make the sauce ahead of time?
Absolutely, prepare the sauce in advance to save time.
How spicy is this dish?
It’s moderately spicy; adjust chipotle peppers to your preference.
What can I serve with Tinga Chicken?
Serve with rice, beans, tortillas, or on a salad.
Can I use fresh chipotle peppers?
Dried chipotle peppers need rehydration; canned in adobo sauce are easier and more flavorful.
Is this dish gluten-free?
Yes, naturally gluten-free if served with corn tortillas.
How do I shred chicken easily?
Use two forks or a hand mixer for quick shredding.
Can I double this recipe?
Yes, simply double ingredients and cook in a larger pot or skillet.
Can I use canned chicken?
Fresh chicken is best for texture and flavor.
How long does the chicken need to simmer in the sauce?
5-10 minutes is sufficient for the chicken to absorb flavors.
Conclusion
This Tinga Chicken recipe delivers a smoky, spicy, and richly flavored dish that’s versatile and easy to make. Whether wrapped in tortillas or served with your favorite sides, it’s a fantastic way to bring authentic Mexican flavor to your table with minimal effort.
Tinga Chicken: An Amazing Ultimate Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Simmering
- Cuisine: Mexican
- Diet: Gluten Free
Description
Tinga Chicken is a flavorful Mexican dish featuring tender shredded chicken simmered in a smoky, spicy chipotle-tomato sauce, perfect for tacos, tostadas, or served over rice.
Ingredients
2 pounds boneless, skinless chicken breasts
2 tablespoons olive oil
1 medium onion, thinly sliced
3 cloves garlic, minced
2–3 chipotle peppers in adobo sauce
1 cup canned diced tomatoes
1 teaspoon ground cumin
1 teaspoon oregano
Salt and pepper, to taste
Fresh cilantro for garnish
Lime wedges for serving
Corn tortillas for serving (optional)
Instructions
- In a large pot, add chicken breasts and cover with water. Season with salt. Bring to a boil over medium-high heat and cook about 20 minutes or until fully cooked. Shred chicken with two forks and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced onions and cook until translucent, about 5 minutes.
- Add minced garlic and sauté for another minute until fragrant.
- In a blender, combine chipotle peppers, diced tomatoes, cumin, oregano, and a pinch of salt. Blend until smooth.
- Pour the sauce into the skillet with onions and garlic. Simmer for about 5 minutes.
- Add shredded chicken to the skillet, stirring to combine well. Cook another 5-10 minutes to heat through and absorb flavors.
- Taste and adjust seasoning with salt, pepper, or extra chipotle peppers for more heat.
- Remove from heat and garnish with fresh cilantro. Serve with lime wedges and warm corn tortillas if desired.
Notes
Adjust chipotle peppers to control spice level.
Add bell peppers or corn for extra texture and flavor.
Use a slow cooker on low for 4 hours for hands-off cooking.
Add crumbled queso fresco or shredded cheese as topping when serving.
Store leftovers in airtight container in fridge up to 3 days.
Reheat gently in skillet or microwave.
Freeze up to 2 months; thaw overnight before reheating.
Chicken thighs can be used for juicier results.
Sauce can be made ahead to save time.
Use canned chipotle in adobo for best flavor.
Shred chicken easily using forks or a hand mixer.
Double recipe for larger portions.
Fresh chicken preferred over canned for texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg
