When I made chicken tinga for the first time, I couldn’t believe how such simple ingredients came together to create something so flavorful. The smoky chipotle, sweet tomatoes, and tender shredded chicken are an unbeatable combination. It’s one of those dishes that smells amazing as it cooks, and you can serve it in so many fun ways, like over tostadas or folded into warm tortillas. This recipe has quickly become a staple in my kitchen, and I promise you’ll love how easy and versatile it is too.

Credit: tastesbetterfromscratch.com

Ingredients

Here’s what you’ll need to make this delicious chicken tinga, with a few tips to ensure it turns out just right!

1 pound medium tomatoes (about 4): Overripe tomatoes work best for a naturally sweet and rich sauce. Roma or slicer tomatoes are excellent choices.
3 chipotle peppers in adobo sauce: These add a smoky and slightly spicy depth. Adjust to taste if you prefer a milder dish.
1 small white onion: Thinly sliced for a mellow sweetness when sautéed.
2 garlic cloves: Finely chopped to infuse the dish with flavor.
1/4 cup olive oil: Helps sauté the aromatics and build richness.
1 teaspoon tomato paste: Adds concentrated umami to the sauce.
1 1/2 pounds boneless, skinless chicken thighs (about 5): Chicken thighs stay tender and juicy as they cook.
1 teaspoon dried oregano: Brings a hint of earthiness to balance the flavors.
1 teaspoon kosher salt (plus more to taste): A simple way to enhance all the ingredients.
Corn tortillas or tostadas: For serving and soaking up all the saucy goodness.

Note: This recipe makes enough to serve about four people. Adjust the ingredient quantities if you’re cooking for a larger group!

Variations

You can easily adapt this chicken tinga recipe to suit dietary needs or your favorite flavors.

Vegan Option: Use shredded oyster mushrooms or jackfruit instead of chicken. They absorb the sauce beautifully!
Lower Carb: Swap tortillas for lettuce wraps to cut down on carbs while keeping all the flavor.
Make It Stretch: Add diced Yukon potatoes or black beans during the simmering step to bulk up the dish.
Milder Version: Reduce the number of chipotle peppers if you’re sensitive to spice.

Cooking Time

Plan your time accordingly!

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Equipment You Need

You’ll only need a few basic tools to make chicken tinga.

Blender: To create a smooth and smoky sauce.
Large Skillet or Dutch Oven: Perfect for sautéing and simmering everything in one pot.
Sharp Knife and Cutting Board: For prepping the vegetables and chicken.
Tongs: For flipping the chicken as it cooks.
Forks: To shred the chicken once it’s nice and tender.

How to Make Chicken Tinga?

Making chicken tinga is a straightforward process, but the depth of flavor will make it taste like you’ve been cooking all day.

Blend the Tomatoes and Chipotle Peppers

Start by coring and quartering the tomatoes. Add them to a blender along with the chipotle peppers in adobo sauce. Blend until the mixture is smooth and velvety. This is the heart of the sauce, where all that smoky and sweet flavor begins.

Sauté the Onion and Garlic

Heat olive oil in your skillet or Dutch oven over medium heat. Add the sliced onion and cook until it becomes translucent. Stir in the chopped garlic, letting it sauté briefly until fragrant. Then, add the tomato paste, stirring to coat the onions. You’ll notice the paste deepens in color and adds a savory base for the tinga sauce.

Simmer the Chicken

Nestle the chicken thighs into the skillet, surrounding them with the onion mixture. Sprinkle oregano and salt over the chicken before pouring in the blended tomato-chipotle mixture. Cover the skillet and simmer for about 30 minutes. The chicken will absorb all those bold, smoky flavors as it cooks.

Shred and Finish

Once the chicken is fully cooked, use two forks to shred it directly in the skillet. Stir the shredded meat into the sauce, ensuring it’s fully coated. Taste and adjust the seasoning with more salt if needed.

Credit: thekitchn.com

Additional Tips for Making this Recipe Better

Here are some tricks I learned from making chicken tinga multiple times. They’ll take your dish to the next level!

Use tomatoes that are just overripe—they make the sauce sweeter and richer.
If you want extra smokiness, add a teaspoon of smoked paprika to the sauce.
Cook the chicken over low heat to keep it tender and prevent it from drying out.
Always taste and adjust salt levels after simmering; the flavors meld as the dish cooks.
Leftover chicken tinga works great as a filling for quesadillas or sandwiches!

Give it a try, and you can also explore this Sesame Chicken Recipe for another delightful meal idea!

How to Serve Chicken Tinga?

Chicken tinga is versatile, which means you can get creative with how you serve it!

Fill warm corn tortillas with shredded chicken tinga and top them with chopped red onions, cilantro, and a squeeze of lime.
Use tostadas as a base, lightly spread with refried beans, topped with tinga, and finished with cheese and avocado slices.
Turn it into an open-faced sandwich by layering tinga, cheese, and beans on bread, then toasting it in the oven.
Serve it as a main course alongside fluffy Mexican rice or a crisp salad for a complete meal.

If you enjoy exploring flavorful dishes, you might also love this Chicken Teriyaki Recipe for its unique twist.

Nutritional Information

Chicken tinga is not only flavorful but also packed with nutrients! Here’s a quick glance at the nutrition per serving (about 1 cup).

Calories: 381
Protein: 36g
Carbohydrates: 12g
Fat: 21g

Make Ahead and Storage

To save time and enjoy leftovers even more, here are some storage tips.

Make Ahead: Prepare the sauce and cook the chicken a day ahead. Assemble and reheat before serving.
Storing: Store chicken tinga in an airtight container in the fridge for up to four days.
Freezing: Portion into freezer-friendly containers and freeze for up to three months.
Reheating: Microwave or warm in a skillet over low heat, adding a splash of water or broth if needed.

Why You’ll Love This Recipe?

Chicken tinga is one of those recipes that checks all the boxes.

Quick and Easy: You can whip it up in under an hour with minimal prep.
Versatile: Serve it in tacos, on tostadas, or even with rice.
Full of Flavor: The smoky, sweet, and slightly spicy notes will make your taste buds sing.
Great for Leftovers: It tastes even better the next day, and you can use it in multiple dishes.
Diet-Friendly: Adaptable to low-carb, dairy-free, and vegan diets with simple swaps.

Chicken tinga is more than just a recipe; it’s a dish that brings people together with its bold flavors and comforting textures. Whether it’s a busy weeknight or a gathering with friends, this recipe is sure to impress. Give it a try, and don’t forget to customize it to make it your own!

For more chicken-based ideas, check out these Chicken Recipes for inspiration.

Ash Tyrrell