Name: Chicken Tinga
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 45 min
Cuisine: Mexican
Ingredients: 6 vine ripe tomatoes, sliced into wedges; 5 tomatillos; 1 sweet onion, peeled and sliced into wedges; 2 jalapeños, halved and seeds removed; 10 garlic cloves; 5 tablespoons olive oil; 1 chipotle pepper in adobo sauce; 2 teaspoons cumin; 2 teaspoons dried oregano; 1 whole chicken, cut into parts; 3 cups chicken stock; 12 corn tortillas; 1 avocado, peeled, seeded, and diced; 1 cup queso fresco cheese; 1/4 cup fresh cilantro, chopped; Sea salt and fresh cracked pepper to taste

Why You’ll Love Chicken Tinga Recipe

This recipe delivers incredible depth of flavor thanks to roasted vegetables and slow simmering. The smoky chipotle adds a gentle heat, while the tender shredded chicken soaks up all the savory sauce. It’s ideal for feeding a crowd and works beautifully for gatherings or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 vine ripe tomatoes, sliced into wedges
5 tomatillos
1 peeled sweet onion, sliced into wedges
2 jalapeños, halved and seeds removed
10 garlic cloves
5 tablespoons olive oil
1 chipotle pepper in adobo sauce
2 teaspoons cumin
2 teaspoons dried oregano
1 whole chicken, cut into parts
3 cups chicken stock
12 corn tortillas
1 avocado, peeled, seeded, and diced
1 cup queso fresco cheese
1/4 cup chopped fresh cilantro
sea salt and fresh cracked pepper to taste

Directions

Preheat your oven to 425°F. Place the tomatoes, tomatillos, onion, garlic, and jalapeños on a baking sheet. Toss with 3 tablespoons of olive oil, salt, and pepper. Roast for 30 to 35 minutes, or until the vegetables are softened and lightly charred.

Transfer the roasted vegetables to a blender. Add the chipotle pepper, cumin, oregano, salt, and pepper. Blend until smooth to create the sauce.

Season the chicken pieces with salt and pepper. Heat the remaining olive oil in a large pot over medium-high heat. Sear the chicken on both sides until golden brown, about 8 to 10 minutes per side.

Pour the blended sauce into the pot along with the chicken stock. Stir, cover, and reduce the heat to low. Let it simmer gently for about 2 hours, until the chicken is tender and fully cooked.

Remove the chicken from the pot, discard the skin and bones, and shred the meat. Return the shredded chicken to the sauce and keep warm.

To serve, place the chicken tinga into warm corn tortillas and top with diced avocado, queso fresco, cilantro, and any additional toppings you like.

Servings and timing

Servings: 12
Prep time: 25 minutes
Cook time: 2 hours 20 minutes
Total time: 2 hours 45 minutes

Variations

Use boneless chicken thighs or breasts for a quicker version.

Add more chipotle peppers for a spicier dish.

Include sliced onions in the sauce while simmering for added texture.

Serve over rice instead of tortillas for a different presentation.

Top with crema or sour cream for extra richness.

Add pickled red onions for a tangy contrast.

Storage/Reheating

Store leftover chicken tinga in an airtight container in the refrigerator for up to 4 days.

Reheat on the stovetop over medium-low heat, adding a splash of chicken stock if needed to loosen the sauce. It can also be reheated in the microwave in portions.

This dish freezes well. Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Store tortillas and toppings separately and assemble fresh when serving.

FAQs

What is chicken tinga?

It is a Mexican dish made with shredded chicken cooked in a smoky tomato and chipotle sauce.

Can I use rotisserie chicken?

Yes, you can skip the simmering step and mix shredded rotisserie chicken with the sauce.

How spicy is this recipe?

It has a mild to moderate heat, depending on the chipotle pepper. You can adjust to taste.

Can I make this in advance?

Yes, it tastes even better the next day as the flavors deepen.

What toppings go best with chicken tinga?

Avocado, cheese, cilantro, onions, and crema are all great options.

Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes can be used if fresh ones are not available.

What are tomatillos?

They are small green fruits with a slightly tangy flavor, commonly used in Mexican cooking.

Can I make this in a slow cooker?

Yes, after searing the chicken and blending the sauce, cook everything on low for 6–8 hours.

How do I keep tortillas from breaking?

Warm them before serving to make them more flexible.

Can I make this dish low-carb?

Yes, serve the chicken tinga in lettuce wraps instead of tortillas.

Conclusion

Chicken Tinga is a bold and comforting dish that brings together smoky, savory flavors and tender shredded chicken. Whether served in tacos or over rice, it’s a versatile recipe that’s perfect for gatherings, meal prep, or simply enjoying a flavorful homemade meal.