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chicken tinga recipe

chicken tinga recipe: 7 Reasons You’ll Love This Dish

This chicken tinga recipe features shredded chicken in a smoky chipotle sauce.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 pounds chicken fillets
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 tomatoes, chopped
  • 2–3 chipotle peppers in adobo sauce
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • Salt to taste
  • 1 tablespoon olive oil
  • 1 cup chicken broth

Instructions

  1. Heat olive oil in a pan over medium heat.
  2. Add chopped onion and garlic, sauté until soft.
  3. Add tomatoes, chipotle peppers, cumin, oregano, and salt.
  4. Stir in chicken broth and bring to a boil.
  5. Add chicken fillets, cover, and simmer for 20 minutes.
  6. Remove chicken, shred it, and return to the sauce.
  7. Mix well and cook for an additional 5 minutes.

Notes

  • Serve with tortillas or over rice.
  • Adjust chipotle peppers to control spiciness.
  • Can be stored in the refrigerator for up to 3 days.
  • Author: Evelyn E. Stotts
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 2g
  • Sodium: 600mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 35g
  • Cholesterol: 70mg

Keywords: chicken tinga recipe, Mexican chicken, shredded chicken