Mexican Chicken Tinga
Chicken Tinga is a vibrant, flavor-packed Mexican dish that combines shredded chicken with a smoky tomato and chipotle sauce. This easy one-pot recipe creates a beautifully spiced filling for tacos, tostadas, and burritos, making it an ideal choice for a quick weeknight dinner or a tasty addition to a party spread. The bold flavors come together with minimal ingredients and cook time, allowing you to enjoy authentic Mexican taste at home without hassle.
With tender chicken simmered in a rich sauce of tomatoes, chipotles, and spices, this Chicken Tinga is as versatile as it is delicious. Customize the spice level by adjusting the amount of chipotle in adobo and add a touch of extra heat with jalapeños if desired. The result is a balanced dish with smoky, slightly spicy notes that’s ready in just 40 minutes.
Whether you’re preparing a casual taco night or impressing guests with a homemade Mexican meal, this Chicken Tinga recipe will quickly become a favorite. Gather your ingredients and let’s dive into this tasty creation that’s sure to add a flavorful twist to your meal rotation!
Key Ingredients for Chicken Tinga
- Chicken thighs – The tender, juicy meat of chicken thighs stands up well to the robust sauce, but chicken breast can be used if preferred.
- Olive oil – Used for sautéing, bringing a slight richness to the sauce and helping the chicken brown nicely.
- Onion – Chopped onion provides a subtle sweetness that balances the smoky chipotle sauce.
- Mexican oregano – A classic herb in Mexican cuisine that adds earthy, citrusy notes to the sauce.
- Jalapeño pepper – Adds optional heat to the dish, giving it a fresh, spicy edge.
- Cumin – Contributes a warm, slightly nutty flavor, enhancing the depth of the sauce.
- Garlic – Fresh garlic infuses the sauce with bold aromatic flavor.
- Tomato sauce – Acts as the sauce’s base, mellowing the intensity of the spices and chipotles.
- Chipotles in adobo sauce – These smoked jalapeños add the signature smoky and spicy flavor to Chicken Tinga; adjust to taste.
- Chili powder – Adds a layer of warmth and subtle spice, perfect for bringing out the chipotle’s smoky notes.
Simple Steps to Make Chicken Tinga
- In a large pan, heat olive oil over medium heat. Add the onion and jalapeño, cooking until softened and aromatic.
- Stir in the garlic briefly, cooking until it releases its fragrance.
- Season the chicken thighs with salt and pepper, then add them to the pan, searing each side until slightly golden.
- In a food processor, blend the tomato sauce with chipotles in adobo until smooth. Pour the mixture over the chicken in the pan.
- Add the chili powder, Mexican oregano, cumin, and additional salt and pepper, stirring to combine.
- Bring the sauce to a gentle boil, then reduce to a simmer. Cook the chicken for 30 minutes, allowing it to become tender and infused with flavor.
- Remove the cooked chicken, shred it, and return it to the sauce. Simmer for an additional 5 minutes to meld the flavors.
- Serve warm with tortillas or your preferred base, and garnish with toppings like diced onion, cilantro, or a squeeze of lime.
Tips for the Best Chicken Tinga
- Control the Spice: Use half of the chipotles for a milder taste or add more for an extra kick.
- Slow Cooker Option: For added convenience, transfer the seared chicken and sauce to a slow cooker and cook on low for 4-6 hours.
- Toppings Matter: Garnish with chopped onions, fresh cilantro, and a squeeze of lime juice to enhance the flavors.
Variations to Try
For a different twist, serve your Chicken Tinga over rice or in a bowl with quinoa for a lighter meal. Another option is to use it as a filling for quesadillas or baked empanadas for a delightful Mexican-inspired snack. For a lower-carb option, serve the Tinga over lettuce leaves or cauliflower rice.
Storing Leftover Chicken Tinga
Store any leftover Chicken Tinga in an airtight container in the refrigerator for up to four days. The flavors continue to develop over time, making the leftovers even more flavorful. To freeze, place the cooled Tinga in a freezer-safe container, where it will keep for up to three months. Simply reheat on the stovetop over low heat or microwave until warm, adding a splash of water or broth if needed to loosen the sauce.
Enjoy this versatile and flavor-filled Chicken Tinga with all your favorite fixings—it’s a perfect way to bring a taste of Mexico right to your table!
Mexican Chicken Tinga Recipe
Zutaten
- 1 tablespoon olive oil
- 2 pounds skinless chicken thighs or substitute chicken breast
- 1 medium onion chopped
- 1 teaspoon Mexican oregano
- 1 jalapeño pepper chopped (optional, for extra heat)
- ½ teaspoon cumin
- Salt and pepper to taste
- 4 cloves garlic chopped
- 16- ounce can tomato sauce
- 7- ounce can chipotles in adobo sauce use half for a milder dish
- 1 tablespoon chili powder preferably ancho
Anleitungen
- Heat olive oil in a large pan over medium heat. Add the chopped onion and jalapeño, cooking for about 5 minutes until softened.
- Add the garlic and sauté for another 30 seconds to 1 minute, until fragrant.
- Season the chicken thighs with salt and pepper, then place them in the pan. Sear each side for about 2 minutes, just until lightly browned.
- In a food processor, blend the tomato sauce and chipotles in adobo sauce until smooth. Pour the blended mixture into the pan, covering the chicken.
- Stir in the chili powder, Mexican oregano, cumin, and additional salt and pepper as desired.
- Bring the sauce to a gentle boil, then reduce the heat and allow the chicken to simmer for about 30 minutes, until it’s cooked through and tender.
- Remove the chicken and shred it using two forks. Return the shredded chicken to the pan, mixing it thoroughly into the sauce, and let it simmer for an additional 5 minutes.
- Serve warm with tortillas, tostadas, torta buns, or as a filling for burritos. Garnish with your favorite toppings.