Description
This Authentic Chicken Tinga (Tinga de Pollo) recipe features tender shredded chicken simmered in a smoky and slightly spicy chipotle tomato sauce. Perfect for tacos, tostadas, or served with Mexican rice and beans, this traditional Mexican dish offers bold flavors achieved through stovetop cooking with fresh ingredients and a homemade chipotle sauce.
Ingredients
Main Ingredients
- 2 tablespoons oil, divided use
- 1 cup onions, sliced
- 2 teaspoons garlic, minced or garlic paste
- ½ tablespoon tomato paste
- 1 tablespoon chipotle sauce or 1 chipotle pepper
- 14 oz diced tomatoes, canned or 4 fresh
- 2 cups chicken broth, divided use
- 1.5 lb boneless skinless chicken breasts
- Salt and black pepper to taste
Toppings (Optional)
- Cotija cheese, queso fresco, shredded pepper Jack cheese
- Shredded lettuce
- Sliced radish
- Cilantro
- Pico de gallo
- Squeeze of fresh lime
Instructions
- Sauté Onions and Garlic: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the sliced onions and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Tomato Paste, Chipotle, and Tomatoes: Stir in the tomato paste, chipotle sauce or finely chopped chipotle pepper, diced tomatoes (partially drained if watery), and 1 cup of chicken broth. Bring the mixture to a gentle boil, then reduce heat and simmer for 5 minutes to develop the sauce flavors.
- Prepare Chicken: While the sauce simmers, season both sides of the chicken breasts with salt and black pepper. Heat the remaining tablespoon of oil in a large skillet or Dutch oven over medium-high heat and sear the chicken on both sides until golden brown, about 3-4 minutes per side.
- Simmer Chicken in Sauce: Add the prepared tinga sauce and the remaining 1 cup of chicken broth to the skillet or Dutch oven with the chicken. Cover and simmer on low to medium heat until the chicken reaches an internal temperature of 165°F (74°C), approximately 15-20 minutes.
- Shred Chicken: Remove the chicken breasts from the pot and shred them using two forks.
- Blend Sauce: Carefully pour the tinga sauce into a blender (in batches if needed to avoid overfilling) and blend until smooth. Be cautious with hot liquids to prevent splattering.
- Combine and Heat Through: Return the shredded chicken to the pot with the blended tinga sauce. Stir well and heat through. Adjust seasoning with salt and black pepper to taste.
- Serve: Serve the chicken tinga as filling for tacos or tostadas, or alongside Mexican rice and Tex-Mex pinto or refried beans. Top with optional toppings such as Cotija cheese, shredded lettuce, radishes, cilantro, pico de gallo, and a squeeze of fresh lime.
Notes
- To save time, skip cooking raw chicken breasts by using shredded rotisserie chicken instead; reduce chicken broth by 1 cup accordingly.
- For extra creaminess, stir in sour cream to taste into the tinga sauce before serving over rice.
- If using whole chipotle peppers, make sure to remove any stems before adding to the sauce.
- For a slow cooker version: Season chicken breasts with salt and pepper, place in the slow cooker, pour tinga sauce ingredients over (except tortillas or toppings), and cook on low for about 3 hours or until chicken reaches 165°F. Shred chicken and serve as desired.
