Description
Chicken Tinga is a flavorful Mexican dish made with shredded chicken simmered in a smoky, spicy sauce of fire-roasted tomatoes, chipotle peppers in adobo, and aromatic spices. Perfect for tacos, tostadas, rice bowls, or salads, this recipe delivers a rich and satisfying meal with a moderate heat level that can be adjusted to your taste.
Ingredients
Scale
Sauce and Chicken
- 1 tablespoon olive oil
- 1 medium white onion, thinly sliced
- 3 cloves garlic, minced
- 1 (15 oz) can fire-roasted diced tomatoes
- 2 to 3 chipotle peppers in adobo sauce, finely chopped
- 1 tablespoon adobo sauce (from the chipotle can)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon black pepper
- 3 cups cooked shredded chicken (rotisserie or poached)
- 1/2 cup chicken broth
- 1 tablespoon apple cider vinegar
Instructions
- Sauté Onions: Heat olive oil in a large skillet over medium heat. Add the sliced onions and sauté for 5–6 minutes until soft and lightly golden, creating a sweet and aromatic base.
- Add Garlic and Tomatoes: Stir in the minced garlic and cook for 1 minute until fragrant. Then add the fire-roasted diced tomatoes, chopped chipotle peppers, adobo sauce, oregano, cumin, salt, and black pepper. Mix everything well and bring it to a simmer.
- Simmer Sauce: Cook the sauce mixture for 5 minutes to allow the flavors to meld together harmoniously.
- Optional Blending: For a smoother texture, use an immersion blender directly in the skillet or transfer the sauce to a blender and puree until smooth. Return the sauce to the pan after blending.
- Add Chicken and Broth: Stir in the shredded chicken and chicken broth. Simmer the mixture on low heat for 10–15 minutes, stirring occasionally, until the sauce thickens and the chicken is well heated through.
- Finish and Serve: Stir in the apple cider vinegar to add a touch of brightness. Taste and adjust seasoning if necessary. Serve the Chicken Tinga hot in tacos, tostadas, rice bowls, or over salads for a delicious meal.
Notes
- Adjust the number of chipotle peppers based on your preferred level of heat.
- This dish works great for meal prep and can be stored in the refrigerator for up to 4 days.
- You can freeze the Chicken Tinga for up to 3 months; thaw and reheat thoroughly before serving.
- Using rotisserie chicken saves time but poached chicken also works well for a leaner option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
