Chicken Tinga
Bold and flavorful Chicken Tinga features tender shredded chicken in a homemade chipotle sauce. Use this Mexican chicken to fill your tacos, burritos, enchiladas, tostadas and more!
Servings: 4
Ingredients
- 1 tablespoon avocado oil
- 2 pounds chicken skinless and boneless
- 4 cups water
- 1/2 white onion quartered
- 1 bulb garlic top cut off
- 1 bay leaf
- 4 roma tomatoes stems cut off
- 2 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon Mexican oregano
Instructions
- Heat oil in a large dutch oven over medium heat.
- Sprinkle the chicken with a small amount of salt. Sear the chicken in the dutch oven turning to sear both sides.
- Pour water into the pot, ensuring that the chicken is completely covered. Add more water as needed to fully cover.
- Add the onion, garlic, and bayleaves.
- Bring to a simmer and let cook for 20 minutes or until chicken is cooked through and easily shredded.
- Remove the chicken from the pot and set aside.
- Add the tomato to the pot of water and let simmer for several minutes until the peel starts to come off.
- Remove the tomato, onion and garlic from the pot and add to a blender.
- Pour in 1/2 cup of the broth into the blender.
- Add the chipotle pepper, adobo sauce, and the seasonings.
- Blend until smooth.
- Pour the sauce into a clean skillet or braising pan, heat over medium heat.
- Shred the chicken and add to the chipotle sauce in the skillet. Stir to coat the chicken.
- Cook for 10 minutes then serve.
Notes
- Rotisserie Chicken: If you already have shredded chicken on hand, or a rotisserie, you can make the sauce and simmer the shredded chicken in the sauce.
- Slow Cooker: Prepare the sauce according to directions (simmering without chicken). Add chicken to the slow cooker and pour the chipotle sauce over the top. Cook on low for 4-6 hours. Remove the chicken to shred, then add back into the slow cooker to continue cooking for an additional 30 minutes.
- Instant Pot: Prepare the sauce according to the directions (simmering without chicken). Pour the chipotle sauce into the instant pot, then add in the chicken thighs. Seal and cook on high pressure for 9 minutes. Allow to natural release for 10 minutes, then quick release the remaining pressure. Remove the chicken, shred, and add back into the sauce. Use the sauté setting and cook an additional 10 minutes.
Nutrition
Serving: 1 | Calories: 300kcal | Carbohydrates: 6g | Protein: 21g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 1445mg | Potassium: 387mg | Fiber: 2g | Sugar: 3g | Vitamin A: 684IU | Vitamin C: 12mg | Calcium: 37mg | Iron: 2mg