Description
Chicken Tinga is a classic Mexican dish featuring shredded chicken in a smoky, spicy tomato sauce. This flavorful and versatile dish can be served in tacos, burritos, or over rice for a satisfying meal.
Ingredients
Scale
Ingredients:
- 1 tbsp olive oil
- 1 small yellow onion (thinly sliced)
- 3 cloves garlic (minced)
- 1–2 chipotle peppers in adobo sauce (chopped)
- 1 tsp adobo sauce (from the can)
- 1 (15 oz) can fire-roasted diced tomatoes
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika (optional)
- salt and pepper to taste
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1/3 cup chicken broth (or water)
- juice of 1/2 lime
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook until softened and caramelized. Add garlic and cook until fragrant.
- Stir in chipotle peppers, adobo sauce, diced tomatoes, oregano, cumin, smoked paprika, salt, and pepper. Simmer for 5–7 minutes.
- Transfer the mixture to a blender and blend until smooth. Return to the skillet, add chicken and broth. Simmer for 5–7 minutes.
- Stir in lime juice, taste, and adjust seasoning.
Notes
- Serve Chicken Tinga in tacos, burritos, tostadas, rice bowls, or over salad.
- Store leftovers in the fridge for up to 4 days or freeze for later.
- Adjust the number of chipotles based on your spice preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 4g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
