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Chicken Tinga (Smoky, Shreddy, and Worth the Simmer)
Tinga is what happens when roasted tomatoes and chipotle meet a pot of tender shredded chicken. The sauce goes smoky and a little sweet, the chicken drinks it all up, and you end up with something that works on tostadas, in tacos, over rice, or straight from the pan with a fork.
I poach the chicken first with onion, garlic, and bay so the meat is seasoned all the way through, then save that broth to loosen the sauce. That one step is the difference between good tinga and great tinga.
Servings: 6 servings
Calories: 193kcal
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Equipment
- Le Creuset Enameled Cast Iron Signature Round Dutch Oven, 5.5 qt
Ingredients
For the Chicken
- 3 boneless/skinless chicken breasts
- 9 cups water
- 1/2 white/yellow onion
- 3 garlic cloves
- 2 bay leaves
- 1 tbsp chicken bouillon powder
- 1 tbsp tomato bouillon powder
- 1 tsp salt
For the Sauce
- 1 tbsp olive oil
- 4 roma tomatoes cut in half
- 1 white/yellow onion divided
- 2 garlic cloves
- 4 chipotle peppers in adobo sauce
- 3/4 cup – 1 cup chicken broth
- 1 tbsp chicken bouillon powder
For Assembly
- Tostadas or tortillas
- Shredded lettuce
- Sour cream or crema
- Cotija cheese
Instructions
- In a large Dutch oven or stock pot with about 8 cups of water, add chicken breasts, 1/2 onion, garlic cloves, bay leaves, chicken bouillon powder, tomato bouillon powder, and salt. Cook on medium-high heat until boiling. Once boiling, reduce heat to medium-low, cover with a lid and cook until chicken is cooked through (about 15-20 minutes). Remove from the pot and shred the chicken. Set aside.
- In a frying pan, add 1 tbsp olive oil on medium heat. Add tomatoes, garlic cloves, and 1/2 onion. Saute until somewhat charred/blistered (about 10 minutes). Remove from frying pan and add to a blender along with chipotle peppers in adobo sauce, chicken broth, and chicken bouillon powder. Blend until smooth.
- In the same frying pan the tomatoes cooked in, add 1/2 sliced onion and cook until softened (2 minutes). Add shredded chicken and blended sauce and mix. Cover and cook for 10 minutes on medium-low heat.
- Serve on a tostada, in a taco, or on a salad with crema, shredded lettuce, cheese and avocado. Enjoy!
Nutrition
Calories: 193kcal | Carbohydrates: 8g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 1252mg | Potassium: 600mg | Fiber: 2g | Sugar: 4g | Vitamin A: 402IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Poach the chicken with onion, garlic, and bay leaves, then keep the broth. It is the base of your sauce.
- Char the tomatoes and onion before blending for the smoky backbone.
- Start with one chipotle and taste. They vary a lot in heat.
- Shred the chicken while warm so it soaks up more sauce.
- Let it simmer a few minutes after the chicken goes back in so everything comes together.
Frequently Asked Questions
How spicy is chicken tinga?
Adjustable. One chipotle in adobo is mild-to-medium; add more, plus a spoon of the adobo, for real heat.
What do I serve it on?
Crispy tostadas are traditional, but it is just as good in tacos, burritos, over rice, or on a salad.
Can I use rotisserie chicken?
Yes, and it saves a step. You will lose the poaching broth, so use chicken broth in the sauce instead.
Does it keep?
It gets better overnight. Refrigerate up to 4 days, or freeze up to 3 months.
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