Chicken Tinga Recipe
Hello everyone! It’s been so cold lately. I hope everyone is doing ok! Today I have a chicken tinga recipe to share with you. It’s a deliciously spicy dish in which tender shredded chicken is simmered in a yummy tomato and chipotle sauce.
This is one recipe you don’t wanna miss!
Last night I made chicken tinga for our bible study group and it just may have become one of my favorite recipes. It’s super easy to prepare and full of flavor! What I really like about it is that it’s made with ingredients that I usually always have in my kitchen. It’s also a very inexpensive dish.
In order to make this dish easy and quick I cooked and shredded the chicken the day before. This is an excellent way to save time.
Chicken Tinga Recipe Steps
Saute the onion, garlic and bay leaves for about two minutes. Season with a little salt and pepper.
Add the tomatoes and chipotle peppers and cover. Simmer until the tomatoes have softened.
You can find chipotle peppers in adobo sauce at your local grocery store. It comes in a can. They are with the hispanic products. If you can’t find them you can look for them at a hispanic supermarket.
I used the whole can in this recipe. It was very spicy! which is great if you really like spicy. If you don’t I suggest you only use half or even less than half of this can. The chipotle peppers in adobo is what gives this dish it’s yummy smoky flavor.
When the tomatoes have softened add the shredded chicken and continue to simmer until the chicken is hot.
Chicken tinga can be served with soft warm tortillas or on tostadas which is the way I prefer them. Or you can even use this as the filing for gorditas.
Top your chicken tinga tostadas with your favorite garnishes such as avocado, onion, lettuce etc.
Chicken Tinga Recipe Tips
- Avoid using chicken breast as they aren’t as tender as bone-in chicken pieces.
- Don’t add in the whole can of chipotle peppers at once as it may be too spicy for some. Add a little at a time. Later you can add more as you see fit.
- Cook and shred the chicken the day before to make the recipe even easier and quicker.
- Serve the chicken tinga with warm corn tortillas or tostadas and your favorite garnishes.
- Serve with rice or beans to make a complete meal.
Thank you for reading! I hope you enjoy this recipe and please let me know how it turns out.
See you soon!
Chicken Tinga Recipe
Chicken tinga is an easy and delicious Mexican recipe. Chicken tinga can be served with warm corn tortillas, on tostadas or even in gorditas.
- 2 tbs olive oil
- 1 white onion diced
- 2 cloves garlic minced
- 2 bay leaves
- 6 roma tomatoes chopped
- 1 7 oz can of chipotles in adobo chopped finely
- 3 cups cooked shredded chicken
Heat two tablespoons of olive in a pot over medium heat. When hot add the onion, garlic and bay leaves. Season with salt and pepper and cook for two minutes.
Add the tomatoes and chipotles to the pot. Cover and simmer over medium low heat for ten minutes or until the tomatoes have softened.
Add the shredded chicken to the pot and cook for another five minutes or until chicken is hot.
Remove from heat. Serve with warm corn tortillas, tostadas or gorditas.