Get ready to fall in love with the deep, smoky flavors of my Chicken Tinga Recipe — a classic Mexican comfort food that tastes like you’ve spent hours cooking but is ready in just 30 minutes. This saucy, spicy shredded chicken is simmered with tomatoes, chipotle, and aromatics, then tucked into tacos, piled onto tostadas, or spooned over rice. It’s the kind of meal that’s bold and satisfying, yet simple enough to make on a weeknight. If you want a dish that packs a punch but won’t keep you in the kitchen all evening, this Chicken Tinga Recipe is about to become your new go-to!
Ingredients You’ll Need
You only need a handful of straightforward ingredients to make this Chicken Tinga Recipe absolutely sing. Each one brings something important to the party, from deep smokiness and gentle heat to bright, juicy flavor and savory satisfaction.
- Olive oil: Gives a rich base for sautéing and keeps everything silky and luscious.
- Onion (thinly sliced): Adds nuance and natural sweetness to balance out the spiciness.
- Garlic (minced): Brings warmth and a mouthwatering aroma that’s essential in Mexican cooking.
- Chipotle peppers in adobo: The heart of tinga! They provide that unmistakable smoky heat.
- Adobo sauce: Take a spoonful from the chipotle can for an extra punch of flavor.
- Diced tomatoes or blended Roma tomatoes: Whether you reach for canned or fresh, tomatoes add body and tanginess to the sauce.
- Dried oregano: Brings a subtle earthiness that plays so well with the tomatoes and chicken.
- Ground cumin: Gives the tinga a warm, toasty backbone that rounds out the flavors.
- Salt: Seasons the dish and brings all the ingredients into balance.
- Black pepper: Adds gentle heat and depth without overpowering the other spices.
- Cooked and shredded chicken: Rotisserie chicken is perfect for speed and tenderness, but any leftover chicken will work.
- Chicken broth or water: Helps keep everything juicy and helps the sauce meld perfectly with the chicken.
How to Make Chicken Tinga Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a roomy skillet over medium heat. Toss in the sliced onion and let it cook until soft and translucent, about 4 to 5 minutes. This step really lays down the sweet, savory foundation for your Chicken Tinga Recipe and makes your entire kitchen smell incredible from the start.
Step 2: Add Garlic & Build the Flavor
Stir in your minced garlic and let it cook for just 30 seconds. Don’t skip this short burst of time — it brings out all the essential oils and that signature savory kick. Next, add the chopped chipotle peppers and a spoonful of smoky adobo sauce. This is where things start to get beautifully aromatic and spicy!
Step 3: Mix in Tomatoes and Spices
Pour in your diced or blended tomatoes and sprinkle in the oregano, cumin, salt, and pepper. Give everything a good stir and let the sauce simmer for 5 to 7 minutes. This allows the flavors to meld and the sauce to thicken just right, which is key for that hearty, saucy Chicken Tinga Recipe you’ll crave again and again.
Step 4: Add Chicken and Broth
Now’s the time to stir in your shredded cooked chicken and a splash of broth or water. Mix everything together thoroughly so each strand of chicken gets coated in that smoky, spicy sauce. Let it simmer for another 5 to 10 minutes, giving the flavors time to fully infuse the chicken and making the dish irresistibly juicy.
Step 5: Taste and Adjust
Give the tinga a quick taste and adjust the seasoning if needed! Sometimes a pinch more salt or another splash of adobo sauce can really make the flavors sing. Once it’s perfect, you’re ready to serve up your amazing Chicken Tinga Recipe!
How to Serve Chicken Tinga Recipe
Garnishes
Garnishing your tinga brings every bite to life! I love to scatter fresh avocado slices, a handful of chopped cilantro, a sprinkle of crumbled queso fresco, and maybe some bright-pink pickled onions over the top. These add creamy, tangy, and vibrant notes that balance the smoky, spicy chicken perfectly.
Side Dishes
Chicken Tinga pairs brilliantly with classic Mexican sides like fluffy cilantro-lime rice, creamy refried beans, or a fresh, crunchy slaw. Tuck it into warm corn tortillas or serve it on crispy tostadas with a hit of lime juice for a meal that’s as hearty as it is flavorful.
Creative Ways to Present
For a fun twist, you can use this Chicken Tinga Recipe to stuff burritos, layer into rice bowls, or even pile onto baked sweet potatoes for a smoky, sweet combination. It’s also fantastic over nachos for a party or inside quesadillas with melted cheese. Honestly, the only limit here is your imagination!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Simply let the Chicken Tinga Recipe cool completely, then pop it into an airtight container. It’ll stay fresh in the fridge for up to four days, ready to transform quick lunches or speedy dinners without losing any of its incredible flavor.
Freezing
Chicken Tinga freezes beautifully, making it a savvy meal-prep option. Ladle it into freezer-safe containers (or even zip-top bags for space-saving), and it’ll keep for up to three months. When you’re ready to enjoy, thaw it overnight in the fridge for best results.
Reheating
To reheat, simply warm the Chicken Tinga Recipe gently on the stove over medium heat, adding a splash of broth if the sauce has thickened too much. Or pop single portions in the microwave for a couple of minutes, stirring halfway through. It reheats like a dream and tastes just as good — if not better!
FAQs
Can I make this Chicken Tinga Recipe less spicy?
Absolutely! For a milder tinga, simply use one chipotle pepper instead of two, and cut back on the adobo sauce. You’ll still get that amazing smoky flavor, but with gentler heat.
What kind of chicken works best?
Rotisserie chicken is wonderfully convenient and stays juicy, but any cooked chicken breast or thighs (even leftovers) will work brilliantly for this Chicken Tinga Recipe. Just shred it before adding to the sauce!
Is this Chicken Tinga Recipe gluten-free?
Yes, this recipe is naturally gluten-free, especially when served with corn tortillas, over rice, or alongside beans. Always double-check ingredient labels to be sure, especially with store-bought chicken broth.
Can I make Chicken Tinga vegan or vegetarian?
Definitely! Swap the shredded chicken for cooked shredded jackfruit, mushrooms, or hearty beans. The sauce itself is flavor-packed and works great with plant-based proteins.
How can I use leftovers creatively?
Leftover Chicken Tinga is incredibly versatile. Try stuffing it into empanadas, layering inside enchiladas, topping your morning eggs, or even stirred into soup for extra depth and zip.
Final Thoughts
If you love meals that are bold, comforting, and fast, give this Chicken Tinga Recipe a spot on your regular rotation. The flavor payoff is huge for so little effort, and there are so many ways to serve and enjoy it. I can’t wait for you to try it — and fall as hard for this dish as I have!
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Chicken Tinga Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and spicy Mexican chicken dish, Chicken Tinga is a versatile recipe that can be used in various dishes like tacos, tostadas, and burritos. This easy-to-make dish is perfect for a quick and delicious meal.
Ingredients
For the Chicken Tinga:
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1–2 chipotle peppers in adobo sauce, chopped
- 1 teaspoon adobo sauce (from the can)
- 1 can (15 oz) diced tomatoes or 4 medium Roma tomatoes, blended
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked and shredded chicken (such as rotisserie)
- 1/4 cup chicken broth or water
Instructions
- Heat olive oil: In a large skillet over medium heat, add olive oil.
- Cook onion and garlic: Add sliced onion and cook until soft. Stir in garlic.
- Add seasonings and tomatoes: Add chipotle peppers, adobo sauce, blended tomatoes, oregano, cumin, salt, and pepper. Simmer.
- Combine with chicken: Add shredded chicken and broth. Simmer until heated through.
- Adjust seasoning: Taste and adjust seasoning as needed.
Notes
- Serve in tacos, tostadas, rice bowls, or burritos.
- Enhance with avocado, queso fresco, or pickled onions.
- The sauce can be made ahead and refrigerated for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 3/4 cup
- Calories: 230
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 75 mg
