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Chicken Tinga Recipe
Ben Carraoli

Chicken Tinga Recipe

I made this Chicken Tinga last weekend, and I swear the smell alone was enough to make everyone in my house hungry. The moment that smoky chipotle-tomato sauce started bubbling, it felt like magic happening in my kitchen. The tender shredded chicken soaked up all that rich flavor, and with every bite, I could taste the warmth and spice of true Mexican comfort food.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts – Fresh chicken works best for tender, juicy meat. Avoid frozen, as it releases extra water and dulls the flavor.
  • 1 small chunk onion – Simmering the chicken with onion adds subtle depth and aroma.
  • 2 cloves garlic – Freshly crushed garlic enhances the savory taste like nothing else.
  • 1 bay leaf – Adds a gentle earthy note while poaching the chicken.
  • ½ teaspoon salt – Balances the natural sweetness of the tomatoes later.
  • ¼ teaspoon black pepper – A touch of freshly ground pepper gives a mild heat and aroma.
  • 4 roma tomatoes – Fresh ripe tomatoes create a vibrant, flavorful sauce base.
  • 1 tablespoon olive oil – For sautéing; it adds richness and helps the sauce develop depth.
  • 1 onion cut into chunks – Used in the sauce to build flavor and body.
  • 1 teaspoon chicken bouillon – Adds savory umami flavor to the sauce.
  • 2 cloves garlic – Added again for the sauce to enhance the garlicky kick.
  • 1 chipotle pepper in adobo sauce + 1 teaspoon adobo sauce – This is the star of the recipe giving a smoky and spicy character. Adjust the amount based on your spice tolerance.
  • 1 teaspoon dried oregano – A classic Mexican herb that adds warmth and aroma.
  • ½ teaspoon ground cumin – Deepens the sauce with an earthy slightly nutty taste.
  • For serving: refried beans Mexican crema (or sour cream), shredded lettuce, queso fresco, fresh cilantro, sliced avocado, lime wedges, and tostada shells or corn tortillas – These toppings balance the smoky chicken with freshness and creaminess.

Method
 

  1. Add chicken breasts, a chunk of onion, garlic, bay leaf, salt, and pepper to a large pot. Cover with water and bring to a simmer. Let it cook gently until the chicken is fully cooked (about 20 minutes). Remove the chicken and set aside to cool slightly, reserving about one cup of the cooking liquid for the sauce.
  2. In a skillet, heat olive oil over medium heat. Add whole roma tomatoes and cook for a few minutes until slightly blistered. Add the chopped onion and cook for 3–4 minutes until softened. This step enhances the depth of the sauce.
  3. Transfer the sautéed tomatoes and onion to a blender. Add the reserved chicken broth, chicken bouillon, garlic, adobo sauce, chipotle pepper, oregano, and cumin. Blend until smooth. Taste and adjust salt or spice as needed — this sauce is where the magic happens.
  4. Pour the sauce back into the skillet and bring it to a gentle simmer. Let it cook for 5–6 minutes to thicken and deepen in flavor. The smell will be irresistible!
  5. While the sauce simmers, shred the cooked chicken using two forks. Add it to the sauce and stir until every piece is coated. Let it simmer together for another 5 minutes so the chicken absorbs all that smoky chipotle flavor.
  6. To serve, spread a thin layer of refried beans over a crispy tostada shell or warm tortilla. Add a generous scoop of Chicken Tinga, top with shredded lettuce, crumbled queso fresco, cilantro, avocado slices, and a drizzle of crema. Finish with a squeeze of fresh lime juice.

Notes

  • I always shred the chicken while it’s still warm — it soaks up the sauce better.
  • If the sauce tastes too tangy, I stir in a tiny pinch of sugar to balance it out.
  • I like to double the sauce so the tinga stays juicy, especially if I’m reheating leftovers.
  • If you’re short on time, use shredded rotisserie chicken — it works perfectly.
  • I warm the tostada shells just before serving so they stay crisp and don’t get soggy.