Print

Easy Chicken Tinga (Tinga de Pollo)

A close-up of shredded chicken tinga coated in a vibrant, rich red sauce, served on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make authentic and smoky Chicken Tinga on the stovetop. This flavorful shredded chicken is perfect for tacos, tostadas, or bowls.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 medium white onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup chicken broth
  • 2-3 chipotle peppers in adobo sauce (adjust to your spice preference)
  • 1 teaspoon adobo sauce from the can
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place the chicken in a large pot or Dutch oven and cover with water or broth. Bring to a boil, then reduce heat and simmer until cooked through, about 15-20 minutes. Remove chicken, reserving 1/2 cup of the cooking liquid. Shred the chicken using two forks.
  2. While the chicken cooks, heat the olive oil in a separate large skillet over medium heat. Add the sliced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. In a blender, combine the diced tomatoes, reserved chicken broth, chipotle peppers, adobo sauce, oregano, and cumin. Blend until smooth.
  4. Pour the tomato-chipotle mixture into the skillet with the onions. Bring the sauce to a simmer.
  5. Stir in the shredded chicken, salt, and pepper. Reduce heat to low, cover, and let the tinga simmer for 10 minutes, allowing the chicken to absorb the sauce flavors.
  6. Serve hot over your choice of tortillas, tostadas, or rice.

Notes

  • For a slow cooker version, place raw chicken, broth, and all sauce ingredients (except oil and onion/garlic) in the slow cooker. Cook on low for 4 hours. Shred chicken, then sauté the onion and garlic separately and mix everything back into the slow cooker for the last 30 minutes on high.
  • For an Instant Pot, place chicken, broth, tomatoes, chipotles, and spices in the pot. Cook on High Pressure for 10 minutes, then Natural Release for 10 minutes. Shred chicken, then sauté the onions and garlic in the pot base before returning the shredded chicken and sauce to coat.
  • Serve with crumbled cotija cheese, avocado slices, and a squeeze of lime juice.

Nutrition

Find it online: https://savorandpin.com/easy-chicken-tinga-recipe-tinga-de-pollo/