forkue
Chicken Tinga

Mexican · Dinner · Easy

Chicken Tinga

Total
45 min
Prep
15 min
Serves
4
Calories
255
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Shredded chicken catches a smoky tomato and chipotle sauce, with soft ribbons of onion running through every forkful.

A short poach gives Chicken Tinga tender strands that drink up the sauce without turning stringy. Blending the tomatoes and chipotle first keeps the coating smooth while the onions retain a little bite.

Start with one chipotle if you prefer gentle heat. Use boneless thighs for a richer result, or breasts if you want leaner meat; the thermometer tells you when either cut is ready.

SmokySpicySavoryWeeknightMake AheadGluten-freeDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Put the chicken breasts and water in a covered saucepan. Bring to a simmer over medium heat, then cook gently for , until the chicken reaches 165°F. Reserve the liquid and shred the meat.

  2. Blend the canned tomatoes with the chipotle pepper in adobo and 1/4 cup of the poaching liquid until smooth.

  3. Heat the olive oil in a skillet over medium heat. Cook the onion for until soft; add garlic and cook for until fragrant.

  4. Add the blended sauce, oregano and salt. Simmer for , then fold in the shredded chicken and enough reserved liquid to make a moist, spoonable filling.

Forkue tips

  • Freeze leftover chipotles individually so you can add one smoky pepper to the next batch.

Storing and reheating

Refrigerate for 3 days or freeze for 3 months. Reheat in a covered skillet over medium-low heat with a little water until the chicken is steaming and the sauce loosens.

Nutrition per serving, estimated

255Calories
36gProtein
9gCarbs
8gFat

Photo: Infrogmation of New Orleans, CC BY 2.0, via Wikimedia Commons (cropped and enhanced)

Chicken Tinga: FAQ

How do I make the sauce less spicy?

Use half a chipotle and scrape out its seeds before blending. The tomato and onion will still carry the smoky flavor.

What should I serve with the chicken?

Spoon it onto tostadas or into warm tortillas, or serve over rice. Add these accompaniments separately to your shopping list.

How do I store and reheat Chicken Tinga?

Refrigerate for 3 days or freeze for 3 months. Reheat in a covered skillet over medium-low heat with a little water until the chicken is steaming and the sauce loosens.

How long does Chicken Tinga take?

About 45 min in total: 15 min prep and 30 min cooking.

What do I need to make Chicken Tinga?

The key ingredients are chicken breasts, onion, garlic, canned tomatoes, chipotle pepper in adobo and dried oregano, plus pantry basics.

Any tips for Chicken Tinga?

Freeze leftover chipotles individually so you can add one smoky pepper to the next batch.

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