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A bowl of shredded chicken tinga, featuring a reddish hue. Two metal forks rest in the bowl, suggesting the dish is ready to be served. There are lime wedges visible in the background.
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5 from 11 votes

Chicken Tinga

Smoky, spicy shredded chicken in a rich tomato sauce delivers authentic Mexican flavor with just the right amount of heat.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Cinco de Mayo, one pot recipe
Servings: 6 people
Author: Marissa Stevens

Ingredients

  • 1 tablespoon olive oil
  • 1 small white onion finely chopped
  • 4 cloves garlic finely chopped
  • 14 1/2 ounce can diced fire roasted tomatoes
  • 3/4 cup chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano ideally Mexican oregano
  • 1 tablespoon chipotle hot sauce or more to taste
  • 1 teaspoon chipotle chile powder or more (recipe note #2)
  • 1/4 teaspoon salt and freshly ground black pepper to taste
  • 1 1/2 pounds boneless skinless chicken breasts or boneless skinless chicken thighs

Instructions

  • Heat olive oil in a large saucepan over medium heat. When hot, add onion and cook until softened, about 2 minutes, then stir in garlic just until fragrant, about 30 seconds. Pour in the broth, tomatoes with their juices, and all seasonings - cumin, oregano, chipotle hot sauce and chili powder. Bring this mixture to a boil. Season the chicken breasts with salt and pepper, then add them to the pan, making sure they're coated in sauce and arranged in a single layer. Lower the heat, cover the pan, and simmer gently for 20-25 minutes, turning the chicken once halfway through, until it's tender and cooked through.
  • Transfer the tender chicken to a cutting board. Keep the pan on the heat, increase it to medium-high, and let the sauce boil uncovered. Cook, stirring now and then, until it reduces to a thick salsa consistency, about 8-12 minutes. Remove from heat.
  • Meanwhile, shred the chicken with two forks, then stir it back into the reduced sauce. Heat through over medium heat, stirring to coat every piece with sauce. Serve as desired.

Video

Notes

  1. This recipe yields about 4 cups of shredded Chicken Tinga.
  2. Note that chipotle chile powder is made from only smoked and dried jalapeño peppers, not standard chili powder which is a blend of spices. As written, this chicken is fairly mild. For medium spiciness add another 1/2 teaspoon of chipotle chile powder; for extra spice, add an additional 1 teaspoon or more.
  3. Be sure to note the weight of the chicken breasts you buy as they vary a lot. As you would guess, the larger the chicken breasts, the longer they will take to be tender and shreddable. 
  4. To use shredded rotisserie chicken or Shredded Chicken for this recipe, follow the instructions for the sauce, but reduce the covered cooking time to 20 minutes. Then reduce the sauce uncovered until thickened to the consistency of a thick salsa. Stir in shredded chicken; reduce heat and simmer 5-10 minutes to reheat the chicken and allow it to soak up plenty of flavor.
  5. Storage: Keep in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months
  6. To reheat: Warm gently in a covered pan on the stovetop, adding a splash of water or broth if needed to maintain moisture

Nutrition

Calories: 176kcal | Carbohydrates: 6g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 442mg | Potassium: 595mg | Fiber: 1g | Sugar: 2g | Vitamin A: 224IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 2mg

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