Description
Chicken Tinga is a classic Mexican dish featuring shredded chicken in a smoky and spicy tomato-based sauce. This recipe is easy to make and perfect for filling tacos, tostadas, or burrito bowls.
Ingredients
Scale
For the Chicken Tinga:
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 3 medium tomatoes, chopped (or 1 (15-ounce) can fire-roasted tomatoes)
- 2 chipotle peppers in adobo sauce
- 1 teaspoon adobo sauce (from the can)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
Optional Toppings:
- sliced avocado
- chopped cilantro
- diced onion
- lime wedges
- queso fresco
Instructions
- Cook the Chicken: Boil chicken in water until cooked through, shred, and set aside.
- Prepare the Sauce: Sauté onion, add garlic, then blend tomatoes, chipotle peppers, adobo sauce, oregano, cumin, salt, pepper, and broth.
- Cook the Tinga: Simmer sauce with onions, add shredded chicken, and simmer to absorb flavors.
- Serve: Enjoy the Chicken Tinga hot in tortillas or over rice with optional toppings.
Notes
- Adjust the number of chipotle peppers to control the heat.
- This dish freezes well and is versatile for various Mexican-inspired dishes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
