Chicken Tinga Recipe

Chicken tinga is a beloved Mexican filling of tender shredded chicken simmered in a smoky tomato and chipotle sauce. Pile it into tacos, tostadas, or rice bowls with sour cream, cheese, and fresh toppings for a meal everyone will love.

Prep time

15 mins

Cook time

35 mins

Total time

50 mins

Servings

4 servings

Calories

420

Ingredients

• 700 g boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 400 g canned chopped tomatoes
• 2 chipotle peppers in adobo, chopped
• 1 tablespoon adobo sauce from the can
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• Warm tortillas, sour cream, and shredded cheese, to serve

Instructions

1. Place the chicken in a large pan, cover with water, and simmer gently for 15 minutes until cooked through, then set aside to cool slightly.
2. Heat the olive oil in the same pan and cook the onion for 5 minutes until soft, then stir in the garlic and cook for 1 minute more.
3. Add the chopped tomatoes, chipotle peppers, adobo sauce, cumin, oregano, and smoked paprika, and simmer for 10 minutes.
4. Blend the tomato mixture until smooth, then return it to the pan and season with salt and pepper.
5. Shred the chicken with two forks and stir it into the sauce, letting it simmer for 10 minutes so it absorbs all the smoky flavour.
6. Taste and adjust the seasoning, adding more adobo sauce if you want extra heat.
7. Serve warm in tortillas or over rice, topped with sour cream, cheese, and your favourite fresh toppings.

Pro tips

• Shred the chicken while it is still warm, when it pulls apart most easily.
• Blend the sauce until smooth for a classic tinga texture, or leave it chunky for a more rustic style.
• Start with one chipotle pepper and add more to taste, as adobo heat varies between brands.
• Leftover tinga makes a great filling for quesadillas, sandwiches, or nachos.

Frequently asked questions