Chicken Tinga
Bursting with bold flavors and smoky undertones, Chicken Tinga is a Mexican-inspired dish perfect for spicing up your dinner rotation. Tender, shredded chicken thighs are simmered in a vibrant sauce made with fresh tomatoes, chipotle peppers in adobo, and aromatic herbs like oregano and bay leaf. The addition of garlic and onion enhances the savory depth, while a splash of lime juice and a sprinkle of cilantro lend zesty brightness to every bite. Quick to prepare with a hearty sauce that’s both comforting and deeply flavorful, this dish is perfect for serving on tortillas, tostadas, or over rice for a versatile meal the whole family will love. Ideal for easy weeknight dinners or festive gatherings, Chicken Tinga is a celebration of authentic Mexican cuisine that’s sure to impress.
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Recipe Information
Ingredients
- 2 pounds Boneless skinless chicken thighs
- 2 tablespoons Olive oil
- 1 large White onion
- 3 Garlic cloves
- 4 medium Tomatoes
- 2 tablespoons Chipotle peppers in adobo sauce
- 1 teaspoon Dried oregano
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Chicken broth
- 0.25 cup Fresh cilantro
- 1 tablespoon Lime juice
Instructions
Begin by boiling the chicken: Place chicken thighs in a pot, cover with water, and bring to a boil. Once boiling, reduce heat to a simmer and cook for about 15-20 minutes, or until fully cooked.
While the chicken is cooking, heat olive oil in a large skillet over medium heat. Add the onion, thinly sliced, and cook until translucent, about 5 minutes.
Mince the garlic and add it to the onions. Cook for another 1-2 minutes until fragrant.
Roughly chop the tomatoes and add them to the skillet. Cook for about 5 minutes until they start to break down.
Add the chipotle peppers in adobo, oregano, bay leaf, salt, and black pepper to the skillet. Stir to combine all the flavors.
Pour in the chicken broth and bring the mixture to a simmer. Allow to cook for about 10 minutes.
Once the chicken is done, remove from the pot and let it cool slightly. Shred the chicken using two forks.
Add the shredded chicken to the skillet with the sauce. Mix to ensure the chicken is well-coated with the sauce, and cook for another 5 minutes over low heat.
Finish by stirring in the chopped cilantro and lime juice. Remove and discard the bay leaf.
Serve the Chicken Tinga warm on tortillas, tostadas, or on top of rice, garnished with additional cilantro and lime wedges if desired.
Nutrition Facts
Calories |
1556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 770 mg | 256% | |
| Sodium | 3973 mg | 173% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 23.7 g | ||
| Protein | 149.3 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3538 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
