Chicken Tinga Recipe
This easy Chicken Tinga is one of my favorite Mexican dishes to make with simple ingredients like chicken breasts, lime, onion, chipotle peppers, and tomatoes. I simmer everything together with a bit of chicken broth until it’s tender and full of smoky flavor. I love that is ready in under an hour and makes enough to feed the whole family.
Anytime I am planning a party or celebrating something fun like Cinco de Mayo, this Chicken Tinga is the first thing that comes to mind. I love how easy it is to use in all kinds of meals, tucked into tacos (aka chicken Tinga tacos), folded into quesadillas, piled over rice, or wrapped up in burritos. I even spoon it over salads or layer it into sandwiches. So Good!
Table of contents
Chicken Tinga is a fantastic Mexican recipe, also known as Tinga de pollo. It’s super flavorful on its own, but I love serving it with instant pot Mexican rice or a big scoop of our favorite Mexican street corn. The mix of garlic, chiles, adobo sauce, and onion blends perfectly with a touch of honey and brown sugar for a sweet and tangy flavor that’s unlike anything else. If you haven’t tried it yet, I definitely recommend making it soon.
Why you will love this recipe
- Taco night just got better: I usually serve Chicken Tinga in warm corn tortillas, but I’ve also spooned it over Mexican rice or added it to a taco salad. It works however you want to enjoy it.
- Dinner packed with flavor: I love how the smoky chipotle, sweet honey, and fresh lime all work so well in this recipe. Once I blend the sauce and let it simmer, the chicken turns tender and super flavorful.
- Family-sized and freezer-friendly: This dish makes enough for a full dinner and even a few lunches the next day. If I double the batch, I freeze half for an easy weeknight meal later on.
- Easy to customize: I’ve swapped the fire-roasted tomatoes with fresh ones I roasted myself and tried it with rotisserie chicken when I was in a hurry. Whether I’m using jalapeños or chipotle in adobo, it is absolutely delicious all the time.
What you will need
- Meat and oil: Boneless, skinless chicken breasts and olive oil form the base of this dish. You can use thighs if you prefer a juicier texture.
- Aromatics: White onion and fresh garlic cloves is what I used for a savory sauce.
- Peppers and chiles: Chipotle chiles in adobo, jalapeño, and adobo sauce give this dish its signature smoky and spicy flavor.
- Tomato base and broth: Fire-roasted tomatoes or salsa and chicken broth create the saucy foundation that everything simmers in.
- Sweeteners: A mix of honey and brown sugar adds a subtle sweetness to balance out the heat and acidity.
- Seasonings and herbs: Cumin, dried oregano, chopped cilantro, salt, pepper, lime juice, and lime zest are everything I used.
- Extras for simmering: A bay leaf is added during cooking to infuse even more depth.
- Toppings: You can finish your dish with fresh cilantro, cotija cheese, lime wedges, pickled red onions, salsa, sliced avocado, and chopped jalapeños.
How to make
1. Brown the chicken: I heat a non-stick skillet over medium-high and add a little oil. Once it’s hot, I brown the chicken on both sides until golden, about 3 to 4 minutes per side. In a large Dutch oven over medium-high heat, I warm the oil and add the onion. I sauté it for 4 to 5 minutes, stirring now and then. Then I stir in the garlic and cook it for another minute. After that, I take the pot off the heat and transfer the onion mixture to a blender.
2. Blend the sauce: Next, I add the chipotles with adobo sauce, jalapeño, tomatoes, chicken stock, honey, brown sugar, cumin, cilantro, lime juice, lime zest, and oregano to the blender. I cover it and purée everything until smooth.
3. Cook: I pour the sauce back into the Dutch oven, add the chicken and bay leaf, and let it simmer on medium-low heat for 15 to 20 minutes until the chicken is tender and easy to shred.
4. Shred the meat: Once it’s done, I remove and discard the bay leaf. Then I shred the chicken with two forks and stir it into the sauce. I let it simmer for another 10 minutes, then taste and adjust the seasoning if needed. Serve!
Expert tip
Blend sauce until smooth
One of the best tips I can share is to blend the sauce until it’s completely smooth before adding the chicken. After making this recipe so many times, I’ve found that a silky sauce lets the shredded chicken soak up all the smoky, spicy, and lightly sweet flavors perfectly without any chunky bits getting in the way.
More tips to consider:
- If you’re not sure how spicy you want it, start with one chipotle pepper and a small amount of adobo sauce. You can always add more after blending and tasting.
- I like to use two forks or even a hand mixer to shred the chicken into small pieces. This helps it soak up the sauce better and makes every bite flavorful.
- The flavor gets even better the next day. I often make the sauce and shred the chicken the night before, then reheat it when we’re ready to eat.
- If I’m in a hurry, I’ll grab a rotisserie chicken and stir it right into the sauce after blending. It cuts down on prep time and still tastes great.
Recipe variations
- Try different honey: I like switching it up with orange blossom or wildflower honey when I want a sweeter flavor. If I’m after something deeper, I go for buckwheat honey. And if someone in the family can’t have honey, maple syrup or agave works just fine.
- Play with the peppers: When I want more heat, I sometimes toss in habaneros or other chiles I have on hand. It’s fun to change things up depending on who I’m cooking for.
- Turn up the spice: If we’re in the mood for something really spicy, I’ll add a splash of Tabasco, a pinch of cayenne, or even a few aji peppers for that extra kick.
- Make it sweeter: On the flip side, if I want it a little more mellow, I’ll stir in a bit more sugar or honey.
- Spice it your way: I love that I can adjust the seasoning to taste. A few tablespoons of taco seasoning add such a great Tex-Mex flavor.
Serving suggestions
A couple years ago for Cinco de Mayo, I made a big batch of this Chicken Tinga and served it buffet-style so everyone could build their own tacos. I warmed up a stack of corn and flour tortillas, set out bowls of fresh Pico de Gallo, guacamole, shredded lettuce, and cotija cheese, and let everyone pile their plates the way they wanted. It made dinner feel fun and relaxed, and there were zero complaints at the table.
I also made my instant pot Mexican rice and a tray of chips with my favorite taco dip on the side. For dessert, we had key lime pie, and I may or may not have blended up a round of blueberry margaritas. It turned into one of those nights where we ate way too much, laughed a lot, and promised to do it all again next year.
How to store leftovers
- Refrigerate: I store any leftover Chicken Tinga in an airtight container in the fridge. It stays fresh for about 4 days and tastes even better the next day once the flavors settle in.
- Freezing: If I want to save it for later, I let it cool completely and then pack it into freezer-safe bags or containers. It freezes well for up to 3 months.
- Reheating: To reheat, I just warm it on the stovetop over medium heat, adding a splash of broth if it looks too thick. You can also microwave it in short bursts, stirring in between, until heated through.
Frequently asked questions
When I’m using the slow cooker, I start by blending the sauce and getting everything ready. I like to brown the chicken first to bring out more flavor, then I pour the sauce over it in the slow cooker. I set it to cook for about three to four hours on high, or six hours on low.
When I’m cooking for my family, I usually start with just one chipotle pepper to keep it on the milder side. If it’s still a little too spicy, I serve it with extra sour cream or avocado, which helps balance things out. My kids don’t mind it at all when I tone down the spice a bit.
If the sauce looks a bit watery after cooking, I just simmer it uncovered for a few minutes to let some of the liquid cook off. Another trick I’ve used is mixing a little cornstarch with water and stirring it in to help thicken the sauce quickly. Both ways work depending on how much time I have.
If I’m short on time or forgot to thaw the chicken, I just make this in the Instant Pot. I add everything to the pot and pressure cook on High for 10 minutes if the chicken is fresh, then let it naturally release for 15 minutes. If I’m using frozen chicken, I cook it on High for 15 minutes with the same 15-minute natural release, and it always turns out juicy and easy to shred.
More Mexican Recipes:
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Chicken Tinga Recipe
Ingredients
Chicken Tinga:
- 3 chicken breasts boneless and skinless
- 2 tablespoons olive oil
- 1 white onion peeled and sliced
- 4 cloves garlic minced
- 2 to 4 chipotle chiles in adobo sauce plus 1 tablespoon of the adobo sauce
- 1 jalapeno chopped
- 15 ounce can fire-roasted tomatoes or salsa
- 1 cup chicken broth
- 4 tablespoons honey
- 1 tablespoon brown sugar
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons freshly chopped cilantro
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 bay leaf
- Kosher salt and black pepper to taste
Toppings:
- chopped fresh cilantro
- cotija cheese
- lime wedges
- pickled red onions
- salsa
- sliced avocado
- chopped jalapenos
Instructions
Brown the chicken:
- Add a non-stick skillet over medium-high heat and add a bit of oil. Once hot, brown the chicken on both sides, until golden-brow. About 3-4 minutes per side. Set aside.
Cook the Onion and Garlic:
- Place a large Dutch oven over medium-high heat and add the oil. Once the oil is hot, add the onion and sauté for 4-5 minutes, stirring occasionally.
- Add the garlic and sauté for about 1 minute, stirring frequently.
- Remove the Dutch oven from heat and transfer the onion mixture to a blender.
Blend the sauce:
- Next, add the chipotles and adobo sauce, jalapeno, tomatoes, chicken stock, honey, brown sugar (if using), cumin, cilantro, lime juice, lime zest, and oregano to the blender.
- Cover and purée until smooth.
Cook:
- Transfer the sauce back into the Dutch oven, add the chicken and bay leaf to the sauce. Cook on medium-low heat for 15-20 minutes, or until chicken is tender and easy to shred.
Shred the meat:
- Remove and discard the bay leaf.
- Using two forks, shred the meat and mix it into the sauce. Cook for 10 more minutes. Taste and adjust for spices.
Serve:
- Serve the chicken tinga warm, with taco tortilla, and your favorite toppings.
Notes
Blend sauce until smooth
One of the best tips I can share is to blend the sauce until it’s completely smooth before adding the chicken. After making this recipe so many times, I’ve found that a silky sauce lets the shredded chicken soak up all the smoky, spicy, and lightly sweet flavors perfectly without any chunky bits getting in the way.More tips to consider:
- If you’re not sure how spicy you want it, start with one chipotle pepper and a small amount of adobo sauce. You can always add more after blending and tasting.
- I like to use two forks or even a hand mixer to shred the chicken into small pieces. This helps it soak up the sauce better and makes every bite flavorful.
- The flavor gets even better the next day. I often make the sauce and shred the chicken the night before, then reheat it when we’re ready to eat.
- If I’m in a hurry, I’ll grab a rotisserie chicken and stir it right into the sauce after blending. It cuts down on prep time and still tastes great.