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Chicken Tinga Recipe

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3.9 from 77 reviews

  • Author: Diane
  • Total Time: 55 minutes
  • Yield: 8 servings

Description

This Chicken Tinga recipe features tender, shredded chicken in a rich and smoky chipotle tomato sauce, perfect for tacos, nachos, or burrito bowls. The chicken is seared and simmered with aromatic onions, garlic, and chipotle peppers in adobo, then blended into a smooth, flavorful sauce. Sweetened with honey and balanced with spices, this dish delivers authentic Mexican-inspired flavors in under an hour.

Ingredients

Chicken and Seasoning

  • 2 lbs. boneless skinless chicken breasts
  • 2 teaspoons garlic powder
  • 1 teaspoon coarse salt
  • ½ teaspoon ground black pepper

Cooking Ingredients

  • 2 tablespoons olive oil
  • 3 cups chicken broth (separated)
  • ½ large yellow onion, chopped
  • 4 cloves garlic, peeled and minced
  • 2 large tomatoes, rinsed, de-stemmed, and quartered
  • ⅓ cup canned chipotle peppers in adobo sauce
  • 3 tablespoons honey or agave syrup
  • ½ cup water (separated into ¼ cup + ¼ cup)

Instructions

  1. Season the chicken: In a bowl, rub the chicken breasts evenly with garlic powder, coarse salt, and ground black pepper. Set aside to let the flavors infuse.
  2. Sear the chicken: Heat a large pot over medium-high heat and add the olive oil. Once hot and fragrant, add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
  3. Deglaze the pot: Pour 2 tablespoons of chicken broth into the pot and scrape the bottom with a wooden spoon to lift any browned bits for extra flavor.
  4. Sauté vegetables: Add the chopped onion to the pot and sauté for about 2 minutes until softened, then add the minced garlic and quartered tomatoes. Continue sautéing for an additional 3-4 minutes to break down the tomatoes.
  5. Simmer the chicken: Return the seared chicken breasts to the pot and pour in the remaining chicken broth. Stir everything together and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes.
  6. Cool and prepare chicken: After simmering, remove the chicken breasts from the pot and set aside to cool slightly for easier handling.
  7. Prepare the sauce base: Remove the tomatoes from the pot and carefully peel off their skins using a fork. Discard the skins and transfer the peeled tomatoes into a high-speed blender.
  8. Add onions and flavorings to blender: Using a slotted spoon, remove the onions from the pot and add them to the blender with the peeled tomatoes. Add ¼ cup of the cooking liquid from the pot, the chipotle peppers in adobo sauce, honey or agave syrup, and ¼ cup of water. Blend on high until completely smooth.
  9. Taste and adjust sauce: Sample the sauce; if you prefer more heat, add another ⅓ cup of chipotle peppers. For less spiciness, add 1-2 tablespoons more sweetener. Blend again to incorporate adjustments and set the sauce aside.
  10. Shred chicken and combine: Discard any excess liquid remaining in the pot. Place the cooled chicken breasts back in and shred them finely with two forks right in the pot.
  11. Add sauce and cook: Pour the blended sauce over the shredded chicken and stir to coat well. Add the remaining ¼ cup of water and bring the mixture to a boil over medium-high heat.
  12. Simmer to finish: Lower the heat to low and allow the chicken and sauce mixture to simmer gently for 15 minutes until thickened and flavors meld.
  13. Serve: Remove from heat and serve the Chicken Tinga as a filling for tacos, on top of nachos, or in burrito bowls alongside your favorite toppings.

Notes

  • Use boneless skinless chicken breasts for easy shredding and lean protein.
  • Adjust chipotle peppers to control heat level; remove seeds for milder heat.
  • Honey or agave syrup adds balanced sweetness—maple syrup can be substituted if needed.
  • Peeling the tomato skins enhances the smoothness of the sauce and avoids tough texture.
  • This sauce can be made ahead and stored for up to 3 days refrigerated or frozen up to 3 months.
  • Serve with warm corn or flour tortillas and your favorite Mexican toppings like avocado, cilantro, and lime.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://eatwithdiane.com/chicken-tinga-recipe/