Chicken Tinga

Smoky, spicy, and irresistibly flavorful, Chicken Tinga is a classic Mexican dish that's perfect for taco nights, tostada toppings, or hearty rice bowls. Made with tender shredded chicken thighs simmered in a robust sauce of tomatoes, chipotle peppers in adobo, and aromatic spices like oregano and bay leaf, every bite delivers a burst of bold, authentic flavor. This versatile recipe highlights fresh garnishes like cilantro and a zesty squeeze of lime, balancing the richness of the sauce with vibrant, refreshing notes. Ready in just an hour with minimal prep time, Chicken Tinga is a perfect crowd-pleaser for busy weeknights or festive gatherings. Serve it with warm tortillas or over a bed of fluffy rice for a deliciously satisfying meal that transports your taste buds straight to Mexico.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pounds Boneless skinless chicken thighs
• 2 tablespoons Olive oil
• 1 large White onion
• 3 Garlic cloves
• 4 medium Tomatoes
• 2 tablespoons Chipotle peppers in adobo sauce
• 1 teaspoon Dried oregano
• 1 Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Chicken broth
• 0.25 cup Fresh cilantro
• 1 tablespoon Lime juice

Directions

Step 1

Begin by boiling the chicken: Place chicken thighs in a pot, cover with water, and bring to a boil. Once boiling, reduce heat to a simmer and cook for about 15-20 minutes, or until fully cooked.

Step 2

While the chicken is cooking, heat olive oil in a large skillet over medium heat. Add the onion, thinly sliced, and cook until translucent, about 5 minutes.

Step 3

Mince the garlic and add it to the onions. Cook for another 1-2 minutes until fragrant.

Step 4

Roughly chop the tomatoes and add them to the skillet. Cook for about 5 minutes until they start to break down.

Step 5

Add the chipotle peppers in adobo, oregano, bay leaf, salt, and black pepper to the skillet. Stir to combine all the flavors.

Step 6

Pour in the chicken broth and bring the mixture to a simmer. Allow to cook for about 10 minutes.

Step 7

Once the chicken is done, remove from the pot and let it cool slightly. Shred the chicken using two forks.

Step 8

Add the shredded chicken to the skillet with the sauce. Mix to ensure the chicken is well-coated with the sauce, and cook for another 5 minutes over low heat.

Step 9

Finish by stirring in the chopped cilantro and lime juice. Remove and discard the bay leaf.

Step 10

Serve the Chicken Tinga warm on tortillas, tostadas, or on top of rice, garnished with additional cilantro and lime wedges if desired.

Nutrition Facts

Serving size	(1949.6g)

Amount per serving	% Daily Value*
Calories	1556.2

Total Fat 87.7g	0%
Saturated Fat 21.0g	0%
Polyunsaturated Fat 3.1g
Cholesterol 769.5mg	0%
Sodium 3973.4mg	0%
Total Carbohydrate 50.8g	0%
Dietary Fiber 11.7g	0%
Total Sugars 23.7g
Protein 149.3g	0%

Vitamin D 0IU	0%
Calcium 251.5mg	0%
Iron 10.1mg	0%
Potassium 3538.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.7%

Protein: 37.6%

Carbs: 12.8%