Chicken Tinga
A flavorful Mexican dish with shredded chicken in a smoky chipotle tomato sauce.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 2 lbs chicken breast
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 2-3 chipotle peppers in adobo sauce
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 bay leaf
- 1 cup chicken broth
- Salt and pepper to taste
- 2 tbsp vegetable oil
- Fresh cilantro for garnish
Nutrition Facts
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Instructions
Cook the chicken: In a large pot, boil the chicken breast in salted water until fully cooked, about 15-20 minutes. Remove, let cool, then shred.
Sauté aromatics: Heat oil in a skillet over medium heat. Add sliced onion and cook until translucent, about 5 minutes. Add minced garlic and cook for 1 more minute.
Blend the sauce: In a blender, combine diced tomatoes, chipotle peppers, oregano, cumin, and a pinch of salt. Blend until smooth.
Simmer the sauce: Pour the blended sauce into the skillet with onions. Add chicken broth and bay leaf. Bring to a simmer and cook for 10 minutes.
Add the chicken: Stir in the shredded chicken and let it simmer in the sauce for another 10 minutes, allowing flavors to meld.
Season and serve: Adjust salt and pepper to taste. Remove the bay leaf. Garnish with fresh cilantro before serving.
Chef's Tips
- Spice Level: Adjust the number of chipotle peppers based on your preferred heat level.
- Slow Cooker Option: Combine all ingredients (except cilantro) in a slow cooker and cook on low for 4-6 hours.
- Serving Suggestions: Serve on tostadas, tacos, or over rice for a complete meal.
- Make Ahead: The flavors deepen if made a day ahead. Reheat gently before serving.
- Vegetarian Version: Substitute chicken with black beans or mushrooms for a meat-free alternative.
