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Homemade Chicken Tinga Recipe photo

Chicken Tinga Recipe

This Chicken Tinga is bursting with flavor! Tender chicken simmered in a smoky, spicy sauce, perfect for tacos or burritos.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Tinga:
  • 3 pieces boneless and skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 piece white onion peeled and sliced
  • 4 cloves garlic minced
  • 2 to 4 pieces chipotle chiles in adobo sauce plus 1 tablespoon of the adobo sauce
  • 1 piece jalapeño chopped
  • 1 15-ounce can fire-roasted tomatoes or salsa
  • 1 cup chicken broth
  • 4 tablespoons honey
  • 1 tablespoon brown sugar
  • 1.5 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 2 tablespoons freshly chopped cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1 piece bay leaf
  • Kosher salt and black pepper to taste
For Serving:
  • Chopped fresh cilantro
  • Cotija cheese
  • Lime wedges
  • Pickled red onions
  • Salsa
  • Sliced avocado
  • Chopped jalapeños

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons
  • Food processor or blender (optional)

Method
 

Cooking Instructions:
  1. Step 1: Prepare the Chicken - Start by seasoning the chicken breasts with salt and pepper. This will enhance the flavor of the chicken as it cooks.
  2. Step 2: Sauté the Aromatics - In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
  3. Step 3: Add the Heat - Next, add the chopped jalapeño and chipotle chiles (along with the adobo sauce). Stir everything together, allowing the flavors to meld for about 2-3 minutes.
  4. Step 4: Incorporate the Tomatoes and Broth - Pour in the fire-roasted tomatoes (or salsa) and chicken broth. This will create a rich base for your Chicken Tinga.
  5. Step 5: Sweeten and Spice It Up - Add the honey, brown sugar, ground cumin, and dried oregano to the mixture. Stir well to combine all the ingredients. Don’t forget the bay leaf!
  6. Step 6: Cook the Chicken - Carefully nestle the seasoned chicken breasts into the sauce. Bring the mixture to a gentle simmer, then cover the skillet and reduce the heat. Allow the chicken to cook for about 20-25 minutes, or until it reaches an internal temperature of 165°F (75°C).
  7. Step 7: Shred the Chicken - Once the chicken is cooked, remove it from the skillet and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
  8. Step 8: Finish the Sauce - Return the shredded chicken to the skillet and stir it into the sauce. Cook for an additional 5-10 minutes, allowing the flavors to marry beautifully. Before serving, stir in the lime juice, lime zest, and freshly chopped cilantro.
  9. Step 9: Serve and Enjoy - Serve your Chicken Tinga warm, garnished with chopped fresh cilantro, crumbled cotija cheese, lime wedges, pickled red onions, salsa, sliced avocado, and chopped jalapeños. Enjoy this flavorful dish with your favorite sides or as a filling for tacos or burritos!

Notes

  • Allowing the chicken to simmer in the sauce enhances the flavor—it’s worth the wait!
  • Adjust the number of chipotle chiles based on your spice preference; you can always add more, but it’s hard to take heat away once it’s in.
  • Fresh lime juice and zest at the end really brighten up the dish, so don’t skip it!
  • The recipe is forgiving—feel free to add other vegetables or spices you love!