Description
Chicken Tinga is a classic Mexican dish featuring tender shredded chicken simmered in a smoky, spicy chipotle tomato sauce. This recipe uses simple ingredients like tomatoes, chipotle peppers in adobo, and aromatic spices, cooked slowly to develop deep flavor, perfect for tacos, burritos, or bowls.
Ingredients
Scale
Chicken and Broth
- 2 pounds chicken breasts (chicken thighs also work)
- 2 cups chicken broth
Vegetables and Aromatics
- 4 roma tomatoes
- 1 large yellow onion, chopped (white or red onion can be used)
- 2 garlic cloves, roughly chopped
Spices and Seasonings
- 1 tablespoon olive oil
- 1 teaspoon Mexican oregano
- ½ teaspoon ground cumin
- 2 bay leaves
- 2 tablespoons chipotle peppers in adobo
- ½ teaspoon salt
- Pepper to taste
Instructions
- Sauté Tomatoes: In a large pot or dutch oven, heat the olive oil over medium heat. Add the roma tomatoes and cook until they are browned, about 10 minutes, allowing the tomatoes to soften and develop flavor.
- Add Onion and Garlic: Stir in the chopped onion and garlic, cooking until they are softened and translucent, approximately 5-7 minutes, enhancing the base flavors.
- Add Spices: Sprinkle in the Mexican oregano and ground cumin. Cook for 1-2 minutes until the spices become fragrant, infusing the mixture with aromatic notes.
- Add Broth and Chicken: Stir in the bay leaves, chicken broth, salt, and pepper. Add the chicken breasts to the pot and bring the mixture to a gentle simmer.
- Simmer Chicken: Cover the pot and let the chicken cook through over the next 20-30 minutes until tender. Once cooked, remove the chicken from the pot and set aside.
- Blend Sauce: To the pot, add the chipotle peppers in adobo. Using an immersion blender, blend the sauce until smooth and evenly combined, creating a smoky and spicy base.
- Shred Chicken and Combine: Shred the cooked chicken using two forks, then return it to the pot. Stir thoroughly to coat the shredded chicken in the smoky chipotle sauce and warm through before serving.
Notes
- You can substitute chicken thighs for breasts for a juicier and more flavorful result.
- Adjust the amount of chipotle peppers to control the spiciness of the dish.
- Serve this chicken tinga in tacos, burritos, tostadas, or rice bowls for a delicious Mexican meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- If you don’t have an immersion blender, transfer the sauce carefully to a regular blender but allow it to cool slightly before blending.
