chicken tinga recipe

Chicken Tinga [teen - GA], a shredded chicken taco or tostada filling prepared with sliced onions and a tomato chipotle sauce is a full-flavored crowd pleaser. It has a smoky flavor with just enough heat from the chipotle.

Chicken Tinga Recipe

chicken breast

plum tomatoes

white onions

garlic

chipotle

Mexican oregano

black pepper

chicken broth

cooking oil

Salt

SHREDDED CHICKEN

In a large saucepan cover the chicken with an inch of water.

Bring water to a boil. Reduce heat to low and simmer for 20 minutes.

Remove chicken from the cooking water. Save the broth.

Allow chicken to cool to the touch.

Finely shred the chicken. Cut the chicken into 1" pieces then pull apart wth your fingers.

CHIPOTLE TOMATO SAUCE

Clean, seed and chop the tomatoes.

Add tomatoes to you blender.

Add 2 tablespoons canned chipotle to blender. Use 3 tablespoons of chipotle if you prefer it spicier.

Add 1 clove of garlic, 1 teaspoon Mexican oregano to blender jar, 1/4 teaspoon black pepper to blender.

Then add 1 cup of the reserved chicken broth.

Blend until smooth. About 1 minute.

PREPARATION

Thinly slice 1 large white onion. Yields approximately 1 1/2 cups.

Slice 2 cloves of garlic.

Preheat a large frying pan over medium-low heat and add 3 tablespoons of cooking oil.

Add the sliced onions to the pan. Cook until the onion starts to become translucent about 4 minutes. Do not allow the onion to brown.

Add the sliced garlic to the pan cook for 1 more minute.

Turn the heat to medium and slowly pour the sauce into the pan with the onions and garlic.

Cook for 5 minutes. The sauce will start to reduce.

Turn the heat to low

Add the shredded chicken to the pan and mix well with the sauce.

Cover the pan and allow to simmer for 20 minutes. During this time the sauce will reduce even more and coat the chicken and onion.

Salt to taste.

Serve as a taco or tostada filling.

Chicken Tinga is a flavor-packed Mexican dinner, made with juicy shredded chicken, tomato puree, and chipotle peppers.

Instant Pot Chicken Tinga

olive oil

yellow onion, (thinly sliced)

garlic, (minced)

cumin

oregano

¼ teaspoon cayenne, (optional)

bay leaf

(15 ounces) tomato purée

chipotle peppers in adobo sauce, (minced)

adobo sauce

chicken breasts

salt

Select the “Saute” button on the Instant Pot. Add the oil and heat it up until shimmering. To the instant pot, add the onion and cook, stirring occasionally, until softened, about 2 minutes.

Add the garlic, cumin, oregano, bay leaf, and the ½ teaspoon salt, and stir to combine.

Stir in the tomato purée, chipotle peppers, adobo sauce, and chicken broth; bring to a boil. Reduce the heat to low and simmer for 5 minutes.

Turn off saute. Season chicken breasts with salt and fresh ground black pepper. Add chicken breasts to the Instant Pot.

Secure the lid and Pressure Cook for 8 minutes. Then, allow 10 minutes of natural pressure release.

Open the Instant Pot, take the chicken out, and shred it using two forks or shredder claws. Stir the shredded chicken back in the pot and turn the Instant Pot to Saute mode. Cook for 5 minutes or until the sauce has thickened.

Taste for salt and adjust accordingly.

Serve in tacos, tostadas, salads, lettuce wraps, etc...

Chicken Tinga. Shredded chicken simmered in a smokey chipotle, tomato sauce. Perfect for topping tostadas or for filling tacos! 

Chicken Tinga

chicken (thighs preferred)

onion (diced)

tomato sauce

chipotle peppers

garlic (minced)

sallt

pepper

Place the chicken in the slow cooker. 

In a small bowl combine the tomato sauce, diced chipotles, garlic, oregano, salt and pepper. Stir. Pour over the chicken. Stir to coat the chicken.

Cook on LOW for 6-7 hours until chicken is tender and shreds. Serve on tostadas or in tacos.

Slow Cooker Chicken Tinga

Heat a small amount of extra virgin olive oil in a large skillet over medium heat. Cook the chicken on each side about 3 minutes.

Pour water or chicken broth into the pan, enough to come halfway up the chicken. Bring to a simmer. Cover and cook for 15-20 minutes until chicken reaches 165 and easily shreds. Remove the chicken from the skillet. Shred.

 In a clean skillet, drizzle a small amount of olive oil. Saute the onion until soft and translucent. Add the garlic and cook for an additional 30 seconds. Pour in the tomato sauce, chipotles, oregano, salt and pepper. Stir to combine. Bring to a simmer.

Add the chicken into the sauce. Stir to coat the chicken. Cover and cook on low heat for 15-20 minutes.

Serve chicken warm on tostadas or in tacos. 

Stovetop Chicken Tinga

Chicken tinga is shredded chicken with onions in a tomato chipotle sauce. It doesn't get much simpler or better than this! This Chicken tinga totally rocks!

Pulled Chicken Tinga Tostadas and #TheHotBreadKitchenCookbook

lbs bone-in, skin-on chicken breast

onion,

garlic cloves,

Kosher salt

15 oz can of diced tomatoes

chipotle peppers in adobo sauce, chopped

thyme

Refried Beans

(Adapted from my friend Karen)

bacon

c minced onion

15 oz can of pintos

t oregano

broth

Tostadas

Ingredients:

6″ corn tortillas, home

Canola oil

Tostada Toppings:

Iceberg Lettuce Shredded

Tomato diced

c Mexican Crema

/2 c crumbled cotija cheese or feta

Cilantro

Place the chicken breasts in a large pot and cover with cold water. Add one of the onion halves, 2 garlic cloves and 1 t kosher salt. Bring to a boil over high heat, skimming and discarding the foam that rises to the top. Reduce heat and simmer until the chicken is firm to the touch, about 30 minutes. Remove chicken from broth and set aside to cool. Do not throw the broth way! Once chicken is cool, shred the meat with your hands and discard the skin and bones.

While chicken is simmering, place tomatoes, 2 garlic cloves, chipotles and 1/2 t salt in a blender and blend until smooth. Slice the remaining onion half into thin half moons. Heat the olive oil in a large skillet over medium high heat and add the onion, thyme and a large pinch of salt. Cook, until the onion just begins to soften, stirring occasionally.

Add the shredded chicken and the tomato mixture to the skillet along with 1 c of the reserved broth. Bring the mixture to a boil, reduce the heat and simmer until the chicken is very tender and the flavors have developed, about 20 minutes. Keep warm until ready to assemble tostadas.

Fry bacon. When bacon is crisp, remove from pan, but leave the bacon drippings. You can garnish the beans with the crisp bacon or you can eat it as is! Add garlic and onion and cook until soft. Add beans and cook until warmed. Using a potato masher or a fork, mash the beans. I prefer them to have some texture, but that is up to you. You may want to thin the mixture with some chicken broth, depending on how thick you like your refrieds! Season with oregano and cumin and add salt as desired.

In a skillet that can hold the tortillas, heat about 1&#8243; of oil over medium high heat. Once the oil is hot, add the tortillas in one layer. (I usually do one at a time, but you can do s many as your skillet will hold.) Press each tortilla sown with tongs or a spatula to keep them flat. Cook until browned and crisp, about 1 minute per side. I do not like them totally crisp because then the don&#8217;t break as easy when you add your toppings. As they are cooked, transfer to a paper towel lined plate and blot each side. Set aside until ready to use.

Spread tostada with about 2 T of refried beans. Top with a large drained spoonful of chicken tinga, a bit of lettuce, some diced tomato, some crema and a bit of cheese. Garnish with cilantro.

These Chicken Tinga Bowls are the BEST! Made in just 15 minutes, all on a sheet pan. My favorite kind of meal prep!

15 Minute Meal Prep: Sheet Pan Chicken Tinga Bowls

chicken thighs

bell peppers, sliced (I used one of each color)

salt, pepper

tablespoon olive oil

an onion, chopped

2 cloves garlic, chopped

1–2 chipotle peppers in adobo sauce, chopped

teaspoon ground cumin

tomatoes

Chicken and Peppers

Preheat the oven to 425 degrees. Pat chicken dry with paper towels. Arrange chicken and peppers on a baking sheet. Toss with olive oil and sprinkle with salt and pepper. Roast for 30 minutes or until chicken is cooked through.

Sauce

While the chicken and peppers bake, heat olive oil in a skillet. Add onion, garlic, chipotles, and spices. Saute for about 10 minutes. Add tomatoes and salt. Simmer for another 10 minutes. Transfer to a blender and blend until smooth.

Finish

Remove sheet pan from the oven. Shred chicken. Toss with the sauce (some, most, all&#8230; up to you). Serve chicken and peppers with quinoa, rice, cauliflower rice, beans, tortillas, greens, or just on its own!

'Answer: SHEET PAN chicken tinga that is just maaade for meal prep.'  Totally agree with you, Lindsay! :D 
Thank you for reminding me of this recipe. Gonna try it again on weekends!

This looks crazy good. i wish i could have this Bowl for lunch today!!

What could be better than a meal prep sheet pan meal? Other than a fabulous flavored one like this. Wow - that tinga sauce has got to be dynamite! It's making my mouth water as I'm looking over the ingredients. Such a GREAT recipe. Thanks.

We made this today for the work week ahead.  Everything went smoothly-just watch the spice level with the sauce. We found it intense for our palette.

You are a 'crazy lady' Ruth. I respect your decision to follow or not follow the blogs of your choice... but if you could kindly refrain from posting accusations about possible 'skin bin chicken', that would be great. Unless you have personally vetted the source of this chicken, I would say your comment went a little 'too far.'

Just ate one of the bowls for lunch and wow! So good! Has a kick to it, which I like. Definitely keeping this one in the rotation! First recipe I’ve tried on this site but won’t be the last! Thank you!

Wow! It's amazing recipe and easily prepared. I'll try this Sheet pan chiken.. I love chicken. i can prepared this before going to office because it's preparing time is only 15-20 minutes...so nice recipe
Thank you so much

This sauce is one of my favorites! It even won over my picky boyfriend so it's definitely a keeper! 

P.S. which containers are these? I like that they're glass with no compartments!

This is one of my favorite meal preps so far! I've made the chicken tinga tacos many times and even my super picky boyfriend loves it. Definitely a keeper!

P.S. Which meal prep containers are you using? I have been looking for some rectangle ones without compartments. Thank you!

its looking tasty i love it its easy to prepare love it thanks for sharing this recipe

Wow! I l.ove chicken recipe but this is a really unique recipe for me and i’ll surely try this, Because of i really never heard about this recipe before so i can’t wait for this mouthwatering recipe…
Thank you so much.

Amazing taste. Thanks for sharing this recipe.

These quick meal prep reciepe give me life! I made these and the breakfast sandwiches last week and both were delish. It also was nice to be done with my meal prepping in an hour rather than spending my whole Sunday cooking. THANK YOU

https://content.jwplatform.com/videos/WOBuXW1Z.mp4

Sheet Pan Chicken Tinga Bowls

This delicious Chicken Tinga recipe has tender chicken in a bold, chipotle sauce. Use it for tostadas, tacos, enchiladas, burritos, loaded quesadillas and more.

onion

roma tomatoes

onion (,

chicken bouillon

adobo sauce (,+ 1 chipotle chili)

oregano leaves

Mexican crema

Lettuce (, finely shredded)

Queso fresco (, crumbled)

cilantro

Avocado (, sliced)

limes

tostada shells (, or corn tortillas)

Add chicken, onion, garlic, salt, pepper and bay leaf to a pot. Cover with water and bring to a simmer. Cook over medium heat for around 20 minutes or until chicken is cooked through; 165 degrees F. Scoop off foam that may rise to the top while cooking. Remove chicken to a plate to rest, and reserve 1 cup of broth from the pot (discard the rest).

Return the emptied pot to the stove over medium-high heat. Add oil and once hot, add whole tomatoes, cooking for 2 minutes. Add onion chunks and cook for 2-3 minutes.

Add tomatoes and onion to a blender, along with ½ cup reserved broth, 1 teaspoon chicken bouillon, 2 garlic cloves, adobo sauce and chipotle chile, oregano, and cumin and blend until smooth. Pour mixture back into the pot over medium heat. Cook for 5 minutes. Taste and add salt additional adobo sauce, more seasonings, or reserved chicken broth, as desired, to taste.

Shred chicken and add to sauce, tossing to coat.

To Serve as Tostadas: Spread tostada shell with a thin layer of refried beans. Add a scoop of chicken tinga on top. Top with lettuce, queso freso, cilantro, avocado, and a drizzle of crema.

To Serve as Tacos: Serve in a warm corn or flour tortilla, topped with shredded lettuce, cotija, crema, cilantro and avocado.

https://content.jwplatform.com/videos/vhiJ10wz.mp4

This delicious Chicken Tinga recipe has tender chicken in a homemade, flavorful sauce. It is easy to make, and perfect to use in any Mexican recipe!

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