Authentic Mexican Chicken Tinga

Mexican Chicken Tinga with chipotle tomato sauce.

An authentic recipe for Chicken Tinga or Tinga de Pollo, a traditional Mexican dish featuring shredded chicken in a savory and spicy tomato-chipotle sauce. Perfect for tacos, tostadas, and more, this versatile dish brings the rich flavors of Mexico to your kitchen.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Servings: 6 servings

Full Ingredient List

  • 1 ½ pounds boneless, skinless chicken breasts or thighs
  • 2 garlic cloves
  • 1 small onion, cut in quarters
  • 2 bay leaves
  • ¼ teaspoon dried Mexican oregano
  • 1 teaspoon salt
  • 2 cups water or low sodium chicken stock
  • 5 tablespoons vegetable oil
  • 2 large onions, thinly sliced
  • 4-5 Roma plum tomatoes or 1 can (28 ounces) of crushed tomatoes
  • 7 ounces can of Chipotle chiles in Adobo sauce
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried marjoram
  • Salt and pepper to taste

Cook the Chicken

Tools and Equipment

Ingredients

Quantity Name Preparation Notes Substitutions
1 ½ pounds boneless, skinless chicken breasts or thighs
2 garlic cloves
1 small, cut in quarters onion cut in quarters
2 bay leaves
¼ teaspoon dried Mexican oregano
1 teaspoon salt
2 cups water or low sodium chicken stock or more to cover the chicken

Instructions

  1. Step 1: Bring a pot of salty water to a boil and add the chicken breast. (Tips: Add onion, garlic, bay leaves, oregano, and salt. If using chicken stock, reduce salt.)
  2. Step 2: Simmer chicken until cooked through, approximately 12-15 minutes, skimming off any foam.

Cook the Onions

Tools and Equipment

Ingredients

Quantity Name Preparation Notes Substitutions
5 tablespoons vegetable oil like sunflower, canola, or olive oil
2 large, thinly sliced onions use either sweet, white, yellow or red onions
2-3 garlic cloves

Instructions

  1. Step 1: Heat oil in a large skillet over medium heat. Add onions and garlic. (Tips: Cook until the onions are soft and translucent, about 5-6 minutes.)

Prepare the Chipotle Sauce

Tools and Equipment

Ingredients

Quantity Name Preparation Notes Substitutions
4-5 or 1 can (28 ounces) Roma plum tomatoes or crushed tomatoes
7 ounces can Chipotle chiles in Adobo sauce use less if preferred less spicy
1 ½ teaspoon or to taste salt
¼ teaspoon dried Mexican oregano
¼ teaspoon dried thyme
¼ teaspoon dried marjoram
¼ teaspoon black pepper ground

Instructions

  1. Step 1: Simmer tomatoes in a saucepan with water until softened, then blend with chipotle chiles, salt, and pepper. (Tips: Adjust seasoning to taste.)
  2. Step 2: Pour blended tomatoes over cooked onions, add oregano, marjoram, thyme, and black pepper. (Tips: Simmer sauce until thickened, about 7-8 minutes.)

Combine and Finish

Ingredients

Quantity Name Preparation Notes Substitutions

Instructions

  1. Step 1: Shred cooked chicken with two forks. (Tips: Use leftover rotisserie chicken for convenience.)
  2. Step 2: Mix shredded chicken into the chipotle sauce, simmer briefly. (Tips: Serve with rice or on warm tortillas.)

Nutritional Information

  • Calories: 405
  • Protein: 23g
  • Fat: 29g
  • Carbohydrates: 13g
  • Fiber: 4g
  • Sugar: 5g

Additional Information

Notes: Leftover tinga can be refrigerated for up to 4 days or frozen for up to 3 months. The sauce can be made ahead and frozen separately. Use rotisserie chicken for convenience.

Background: Tinga is a traditional Mexican dish from Puebla, combining Spanish and Mexican influences. It is flavorful and versatile, making it a staple in Mexican cuisine.

Geographic Region: Mexico

Seasonality: Year-round

Occasion: Suitable for gatherings, picnic, Taco Tuesday, or Cinco de Mayo.

Recommended Pairings

  • Mexican Rice
  • Guacamole
  • Refried Beans

Tags

Mexican Chicken Spicy Main Course Chipotle Authentic Comfort Food Gluten Free