Description
This Chicken Tinga recipe features tender shredded chicken simmered in a smoky, spicy chipotle tomato sauce. Perfect for tacos, burritos, or served over rice, this flavorful Mexican main course combines aromatic spices, fire-roasted tomatoes, and zesty lime juice for a delicious and easy-to-make meal.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
- 1 can (14.5 ounces) fire-roasted diced tomatoes
- 2–3 chipotle peppers in adobo sauce (adjust to taste)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- Juice of 1 lime
- Chopped fresh cilantro for garnish (optional)
Instructions
- Cook the Chicken: Place the chicken breasts or thighs in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 15–20 minutes until the chicken is cooked through. Remove the chicken from the water and shred it into bite-sized pieces using two forks.
- Sauté the Onions and Garlic: In a large skillet, heat the olive oil over medium heat. Add the thinly sliced onions and cook for 4–5 minutes, stirring occasionally, until they become soft and slightly caramelized. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
- Prepare the Sauce: In a blender, combine the fire-roasted diced tomatoes, chipotle peppers in adobo sauce, dried oregano, ground cumin, smoked paprika, salt, black pepper, and chicken broth. Blend until the mixture is smooth and well combined.
- Simmer the Chicken in Sauce: Pour the blended sauce into the skillet with the sautéed onions and garlic. Bring to a gentle simmer over medium heat, then stir in the shredded chicken. Allow it to cook for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and coats the chicken evenly.
- Finish and Serve: Remove the skillet from heat and stir in the fresh lime juice. Garnish with chopped cilantro if desired. Serve hot with warm tortillas, over rice, or use it as a filling for tacos, burritos, or tostadas.
Notes
- For a milder flavor, reduce the number of chipotle peppers or remove the seeds before blending.
- Chicken Tinga freezes well. Store leftovers in an airtight container in the freezer for up to 2 months.
- This dish is naturally gluten-free and dairy-free, making it suitable for those dietary preferences.
- To enhance the smoky flavor, you can add a dash of smoked paprika or a small amount of chipotle powder when adjusting ingredients.
