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Chicken Tinga

A flavorful and nutritious chicken dish that combines spices and sauces, perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 lbs boneless, skinless chicken breasts Use thighs for a richer flavor.
  • 2 teaspoon garlic powder Fresh garlic can also be used.
  • 1 teaspoon coarse salt Essential for enhancing flavors.
  • ½ teaspoon ground black pepper Provides a little kick.
  • 2 tablespoons olive oil Can substitute with canola oil.
  • 3 cups chicken broth (separated) Low-sodium options are great for heart health.
  • ½ large yellow onion (chopped) Sweetness complements the spices.
  • 4 cloves garlic (peeled and minced) Fresh garlic enhances aroma and health benefits.
  • 2 large tomatoes (rinsed, de-stemmed, and quartered) Fresh tomatoes give a vibrant taste; canned tomatoes can be a substitute.
  • ⅓ cup canned chipotle peppers in adobo sauce Adjust according to your spice tolerance.
  • 3 tablespoons honey or agave syrup Natural sweetness to balance heat.
  • ½ cup water (separated) Helps in blending and adjusting sauce consistency.

Method
 

Preparation
  1. Season the chicken by sprinkling garlic powder, salt, and pepper over the chicken breasts and let them sit.
  2. In a large pot over medium/high heat, add olive oil and once hot, sear the chicken breasts for 3-4 minutes on each side until golden brown. Remove and set aside.
  3. Pour in 2 tablespoons of chicken broth to deglaze the pot, scraping any brown bits.
  4. Add chopped onion and sauté for 2 minutes. Then add minced garlic and quartered tomatoes, cooking for another 3-4 minutes.
Cooking
  1. Return the seared chicken to the pot, pour in the remaining chicken broth, and stir. Bring to a boil.
  2. Turn the heat to low, cover the pot, and let it simmer for 20 minutes.
  3. Remove the chicken from the pot and allow it to cool slightly.
  4. Blend the softened tomatoes and onions with ¼ cup of cooking liquid, chipotle peppers, honey, and ¼ cup of water until smooth.
  5. Shred the chicken using two forks and return it to the pot with blended sauce, pouring the last ¼ cup of water. Bring to a boil and then let it simmer for another 15 minutes.
  6. Remove from heat and serve Chicken Tinga in tacos, over nachos, or in a burrito bowl.

Notes

Taste and adjust seasonings as needed. For meal prep, consider cooking double the batch for convenience. This recipe can also be made with pork or beef.