Chicken Tinga

If you’ve ever spent a summer afternoon with the windows open and music playing while prepping fresh ingredients in the kitchen, you’ll understand the spirit of Chicken Tinga. This dish isn’t just flavorful—it’s a celebration. I first learned to make this from a family friend whose abuelita used to simmer it slowly in a clay pot. It’s spicy, smoky, and so versatile you’ll want to use it for tacos, tostadas, or even loaded nachos at your next backyard fiesta.

With just the right amount of heat and that unmistakable chipotle punch, Chicken Tinga is the kind of meal that keeps everyone coming back for seconds. And the best part? It’s surprisingly easy to make with simple, fresh ingredients.

Why You’ll Love This Chicken Tinga Recipe

• Authentic flavors: Rich, smoky, spicy—just like in Puebla, Mexico.
• Simple ingredients: Pantry staples and fresh produce come together beautifully.
• Meal prep friendly: Great for leftovers and freezing.
• Perfect for summer: Light enough for hot days, yet bold enough to satisfy.

Ingredients

Here’s everything you’ll need to make Chicken Tinga:

• 2 lbs of chicken breast
• 32 oz chicken broth
• 2 cups water
• Salt and black pepper (to taste)
• ¼ white onion (for boiling)
• 1 medium white onion, sliced (for sautéing)
• 3–4 Roma tomatoes
• 1 chicken bouillon cube
• ½ can chipotle in adobo (1 full can for extra spice)
• 2 garlic cloves
• 2 tablespoons oil (vegetable or olive oil)

Instructions

Step 1: Boil and Shred the Chicken

1. In a large pot, combine the chicken breasts, chicken broth, water, salt, pepper, and ¼ of a white onion.
2. Boil until the chicken is fully cooked—about 20–25 minutes.
3. Remove the chicken and shred using two forks. Reserve the cooked onion and 1 cup of the cooking broth for the sauce.

Step 2: Make the Sauce

4. In a small saucepan, boil the Roma tomatoes until soft—about 7–10 minutes.
5. Transfer the tomatoes to a blender. Add:
   • Reserved onion
   • 1 cup of broth
   • Chicken bouillon cube
   • Chipotle in adobo
   • Garlic cloves
6. Blend until smooth.

Step 3: Simmer and Combine

7. In a large skillet, heat oil over medium heat.
8. Add the sliced onion and sauté until soft and translucent.
9. Pour in the blended sauce and simmer for about 5–7 minutes until it thickens slightly.
10. Add the shredded chicken and stir well.
11. Let everything simmer together for 10–15 minutes so the flavors can meld beautifully.

Instructions

Step 1: Boil and Shred the Chicken

1. In a large pot, combine the chicken breasts, chicken broth, water, salt, pepper, and ¼ of a white onion.
2. Boil until the chicken is fully cooked—about 20–25 minutes.
3. Remove the chicken and shred using two forks. Reserve the cooked onion and 1 cup of the cooking broth for the sauce.

Step 2: Make the Sauce

4. In a small saucepan, boil the Roma tomatoes until soft—about 7–10 minutes.
5. Transfer the tomatoes to a blender. Add:
   • Reserved onion
   • 1 cup of broth
   • Chicken bouillon cube
   • Chipotle in adobo
   • Garlic cloves
6. Blend until smooth.

Step 3: Simmer and Combine

7. In a large skillet, heat oil over medium heat.
8. Add the sliced onion and sauté until soft and translucent.
9. Pour in the blended sauce and simmer for about 5–7 minutes until it thickens slightly.
10. Add the shredded chicken and stir well.
11. Let everything simmer together for 10–15 minutes so the flavors can meld beautifully.

How to Serve Chicken Tinga

This is where Chicken Tinga really shines—its versatility is unmatched. Serve it:

• As tacos: In warm corn tortillas topped with fresh cilantro, diced onions, and a squeeze of lime.
• On tostadas: Spread refried beans on a crispy tostada, pile on the Tinga, and finish with crema and avocado.
• Over nachos: Layer it on tortilla chips, add cheese, and bake until bubbly. Top with jalapeños and pico de gallo.

Add a side of lime wedges, and you’ve got a party.

Storage & Leftovers

• Store: In an airtight container in the fridge for up to 4 days.
• Freeze: Perfect for batch cooking—just thaw and reheat when needed.
• Reheat: On the stove with a splash of broth or in the microwave.

Tips for the Best Chicken Tinga

• Use boneless, skinless thighs for a juicier texture if you prefer.
• Want more heat? Use the whole can of chipotle peppers.
• Add a touch of cumin or oregano for deeper flavor.

Reader’s Note:

If you’re new to Chicken Tinga, start with half a can of chipotle in adobo, then add more to taste. It packs a spicy, smoky punch that can sneak up on you!

Chicken Tinga is more than just a dish—it’s an experience. From the smoky chipotle aroma that fills your kitchen to the burst of flavor in every bite, it’s a reminder of how the simplest ingredients can create the most memorable meals. Whether you’re throwing a summer dinner party or making weekday lunches exciting, this recipe has you covered.