Chicken Tinga
You'll eat this Mexican chicken tinga on repeat! It's made with shredded chicken, a smoky tomato-chipotle sauce, and caramelized onions. Watch the video below to see how I make it in my kichen!
Servings: 6 servings
Equipment
Ingredients
For the chicken
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 bay leaf
For the sauce
- 1 tablespoon extra-virgin olive oil
- 1 large white onion thinly sliced
- 3 garlic cloves minced
- 1 (14-ounce ) can fire-roasted diced tomatoes
- 2 to 3 chipotle peppers in adobo
- 2 tablespoons adobo sauce from the can
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ cup chicken broth reserved from cooking liquid
To serve (optional)
- corn tortillas
- avocado
- queso fresco or cotija cheese
- cilantro
- lime wedges
- sour cream or crema
Instructions
- Cook the chicken. Add the chicken to a pot with the salt, pepper, bay leaf and enough water to cover. Bring to a simmer and cook for 15 to 20 minutes, until the chicken is cooked through. Remove the chicken and shred with forks. Reserve about ½ cup of the cooking liquid.
- Sauté the onion. In a large skillet, heat the oil over medium heat. Add the onion and cook for 8 to 10 minutes, until soft and lightly caramelized. Add the garlic and stir for another 30 seconds.
- Make the tinga sauce. While the onions are sautéing, add the tomatoes, chipotle peppers, adobo sauce, oregano, cumin, and chicken broth to a high-powered blender. Blend until smooth. Pour the sauce into the skillet with the onions and garlic and simmer for 5 to 7 minutes.
- Combine the chicken and sauce. Add the shredded chicken to the skillet and toss well to combine. Simmer for another 5 minutes, until the chicken absorbs the smoky tomato-chipotle flavor, then serve.
Video
Notes
- Storage tip: Leftovers can be stored in the fridge for 4 to 5 days or frozen in the freezer for up to 3 months.
Nutrition
Calories: 250kcal | Carbohydrates: 8g | Protein: 31g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 1661mg | Potassium: 441mg | Fiber: 2g | Sugar: 3g | Vitamin A: 325IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 2mg