When it comes to Mexican comfort food, Chicken Tinga is a dish that hits all the right notes. This smoky, spicy, and slightly tangy dish is bursting with flavors from tender chicken simmered in a rich, chipotle-tomato sauce. It’s no wonder that Chicken Tinga has gained popularity as a versatile meal — from tacos to tostadas, it’s a crowd-pleaser in every form.
Made with simple, wholesome ingredients, this recipe brings out the best of Mexican cuisine. The tender chicken is simmered with onion, garlic, and aromatic herbs, then combined with a smoky chipotle sauce made from ripe Roma tomatoes and chipotle peppers in adobo. The result? A dish that’s vibrant, savory, and has just the right amount of heat.
If you’re looking for the perfect accompaniment, consider pairing it with Homemade Corn Tortillas for a truly authentic experience or refreshing Michelada to complement the spiciness.
This recipe isn’t just about the rich flavors — it’s also about the experience of creating something truly satisfying. Whether you’re cooking for family or hosting a fiesta, Chicken Tinga is sure to impress!
Why I Love This Recipe (And You Will Too!)
- Quick and easy: Chicken Tinga is a simple, no-fuss dish that doesn’t take hours to prepare.
- Perfect for meal prepping: It stores well and can be used for tacos, bowls, and more.
- Customizable heat: Adjust the spice level by using more or fewer chipotle chiles.
- Packed with flavor: The chipotle and tomato base makes this dish deep and satisfying.
- Great for any occasion: Whether it’s Taco Tuesday or a weekend gathering, Chicken Tinga fits the bill perfectly!
Authentic Chicken Tinga Recipe
Equipment
- Large pot for cooking chicken
- Small saucepan for cooking onions
- Knife and chopping board
Ingredients
To cook the chicken:
- 1 ½ pounds chicken about 4 boneless, skinless chicken breasts or thighs
- 2 garlic cloves
- 1 small onion cut in quarters
- 2 bay leaves
- ¼ teaspoon dried Mexican oregano
- 1 teaspoon salt
- 2 cups water or low sodium chicken stock or more to cover the chicken
To cook the onions:
- 5 tablespoons vegetable oil like sunflower, canola, or olive oil
- 2 large onions thinly sliced (use either sweet onion, white onion, yellow onion or red onion)
- 2-3 cloves of garlic
For the Chipotle sauce:
- 4-5 Roma plum tomatoes or 1 can (28 ounces) of crushed tomatoes
- 7 ounces can of Chipotle chiles in Adobo sauce use less if you like it less spicy
- 1 ½ teaspoon salt or to taste
- ¼ teaspoon Mexican oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon dried marjoram
- ¼ teaspoon black pepper
Instructions
- In a large pot, cook the chicken with garlic, onion, bay leaves, oregano, salt, and water or chicken stock until tender (about 30-40 minutes). Shred the chicken once cooked.
- In a separate pan, heat oil and sauté sliced onions and garlic until soft and golden.
- In a blender, combine tomatoes, chipotle chiles in adobo, oregano, thyme, marjoram, salt, and black pepper. Blend until smooth.
- Add the chipotle sauce to the pan with the onions and garlic. Simmer for 5-10 minutes.
- Add the shredded chicken to the pan and mix well, simmering for another 5 minutes until well-coated in the sauce.
- Adjust seasoning to taste and serve hot.
Nutrition
Time For Creative Tips!
- Control the Spice Level – Adjust the number of chipotle chiles based on your spice tolerance. A little goes a long way, but you can always add more if you enjoy heat.
- Use Homemade Chicken Stock – For a richer, deeper flavor, use homemade chicken stock instead of water. It adds an extra layer of depth to the sauce.
- Don’t Skip the Bay Leaves – They provide an aromatic backdrop that complements the chipotle sauce. Make sure to remove them before serving, as they can be a bit tough.
- Sauté the Onions Slowly – Take your time when caramelizing the onions in oil. Slow cooking them brings out their natural sweetness, balancing the heat of the chipotle sauce.
- Add a Touch of Vinegar – A small splash of white vinegar or lime juice at the end of cooking helps balance the richness and gives the sauce a bright finish.
- Smoked Paprika Twist – If you want an added smoky depth, consider tossing in a pinch of smoked paprika along with the chipotle chiles for a more complex flavor profile.
- Customize with Add-Ins – Feel free to add black beans, corn, or even avocado slices to the finished dish for texture and freshness.
- Rest the Chicken – Let the chicken rest for a few minutes after cooking and shredding. This helps the meat absorb the juices and flavors before mixing it into the sauce.
- Perfect the Texture – If you like a smoother sauce, blend it a bit longer or strain it. For a chunkier texture, pulse lightly or leave it as is.
- Make Extra Sauce – Double the chipotle sauce and store it for future use. It’s great for other Mexican dishes like tacos, burritos, or grilled meats.
These tips will not only refine your Chicken Tinga but also elevate it to a whole new level of deliciousness!
