Chicken Tinga is a smoky, slightly spicy stew from Puebla, Mexico, where tender chicken simmers in a rich tomato-chipotle sauce. This versatile Chicken Tinga is perfect for tostadas, tacos, or meal prep. It’s simple to make and fills your kitchen with an incredible aroma.

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Why You’ll Love This Chicken Tinga

• Incredibly versatile: Your go-to protein for tacos, tostadas, quesadillas, and more.
• Deep flavor, minimal effort: Tastes slow-cooked but ready quickly.
• Meal-prep champion: Flavors improve overnight for easy meals.
• Balanced heat: Gentle warmth you can adjust to please any palate.

Ingredients & Tools

• 1.5 lbs boneless, skinless chicken thighs (or breasts)
• 1 large white onion, roughly chopped
• 4 cloves garlic, peeled
• 400 g canned crushed tomatoes or whole peeled tomatoes
• 2-3 chipotle peppers in adobo sauce, plus 1 tbsp of the sauce
• 1 tsp dried oregano (preferably Mexican oregano)
• 1 tsp ground cumin
• 2 tbsp vegetable or avocado oil
• 1 cup chicken broth
• 1 bay leaf
• Salt and black pepper to taste

Tools: A large blender or food processor, a large skillet or Dutch oven with a lid, and two forks for shredding.

Notes: Don’t skip the chipotles in adobo—they provide signature smokiness and heat. Chicken thighs stay juicier, but breasts work well too.

Nutrition (per serving)

Serves: 6 | Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

• Chicken Thighs vs. Breasts? Thighs are more forgiving and deliver a richer, more succulent result because of their higher fat content. If you use breasts, just be careful not to overcook them, as they can dry out more easily.
• How spicy should it be? Start with 2 chipotles if you’re sensitive to heat. You can always add more later! Remember, the adobo sauce itself carries a lot of flavor and some heat, so don’t ignore it.
• Can I make it ahead? Absolutely! In fact, I highly recommend it. Letting the tinga rest for a few hours or overnight allows the flavors to deepen and marry beautifully. Just gently reheat it before serving.
• What’s the best tomato to use? I love the consistency of good-quality crushed tomatoes, but whole peeled tomatoes blended up work just as well. The key is a smooth, rich tomato base for the sauce to cling to the chicken.

How to Make Chicken Tinga

Storage & Freshness Guide

• Fridge: Cool completely, store in an airtight container for up to 4 days.
• Freezer: Freeze in a sealed container or bag for up to 3 months.
• Reviving: Reheat gently on the stove with a splash of broth or water.

Serving Suggestions

Complementary Dishes

• Classic Tostadas — The crunch of a tostada shell is the perfect textural contrast to the soft, saucy chicken. Top with a sprinkle of crumbled cotija cheese, a dollop of Mexican crema, and some thinly sliced red onion.
• Cilantro-Lime Rice — The bright, fresh flavors of this rice cut through the richness of the tinga beautifully, making for a wonderfully balanced plate.
• Simple Black Beans — A side of warm, seasoned black beans makes the meal more substantial and adds a lovely, creamy element that complements the smoky chicken.

Drinks

• A Classic Margarita — The sharp, citrusy notes of a good margarita are a fantastic palate cleanser that highlights the smoky and spicy notes in the Chicken Tinga.
• Mexican Coke — The cane sugar in a frosty bottle of Mexican Coke provides a sweet, caramel-like counterpoint that really tames the heat in the most delightful way.
• Jamaica (Hibiscus) Iced Tea — This tart, vibrant, and slightly sweet drink is incredibly refreshing and its fruity profile pairs wonderfully with the complex sauce.

Something Sweet

• Mango Sorbet — The intense, sweet, and cold mango flavor is a perfect, light finish that cools the palate after a meal with a gentle kick.
• Churros with Chocolate Sauce — You can’t go wrong. The warm, cinnamony crunch of a churro dipped in rich chocolate is a celebratory ending that everyone loves.
• Tres Leches Cake — This ultra-moist, milky cake is decadent without being overly heavy, providing a sweet and creamy conclusion that feels just right.

Top Mistakes to Avoid

• Skipping the sauce sauté. If you just blend and dump the sauce without cooking it first, you’ll be left with a raw, sharp onion and garlic flavor. Taking those 5-7 minutes to fry the sauce is non-negotiable for depth of flavor.
• Overcooking the chicken. Once the chicken is cooked through and shreddable, it’s done. Letting it boil away for much longer, especially breasts, will result in a dry, stringy texture, even with all that sauce.
• Not tasting before serving. The saltiness of chipotles and broth can vary. Always, always do a final taste test and adjust the seasoning with salt and pepper at the very end. This simple step elevates it from good to great.
• Using a watery tomato product. Avoid using plain tomato sauce or diced tomatoes with lots of liquid. You want a concentrated tomato base, like crushed tomatoes, to ensure your tinga isn’t runny.

Expert Tips

• Tip: For an extra layer of flavor, try searing the whole chicken thighs in the hot oil for a minute or two on each side before you add the sauce. This creates a beautiful fond on the bottom of the pan that will enrich the entire dish.
• Tip: If your tinga seems a bit too liquidy after the final simmer, just crank up the heat and let it cook uncovered, stirring frequently, until it reduces to your desired consistency. Conversely, if it’s too thick, a splash of broth or water will loosen it up.
• Tip: For a super-smooth sauce, strain it through a fine-mesh sieve after blending. This will remove any tiny bits of tomato skin or onion, giving you a perfectly silky texture. It’s an extra step, but worth it for a special occasion.
• Tip: Don’t discard the leftover chipotles in adobo! You can freeze them individually on a parchment-lined tray and then store them in a bag. This way, you always have a single pepper ready to go for your next recipe.

FAQs

Can I make Chicken Tinga in a slow cooker?
Absolutely! It’s a fantastic hands-off method. Simply blend your sauce as directed, then add it to the slow cooker with the raw chicken and broth. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. Once the chicken is tender, shred it directly in the pot and let it sit for 15-20 minutes to absorb the sauce. The flavor is deep and wonderful.

How long does Chicken Tinga last in the fridge?
Stored in an airtight container, your Chicken Tinga will keep beautifully for up to 4 days in the refrigerator. You’ll probably find it tastes even better on day two or three as the flavors continue to develop. Just make sure it’s cooled completely before you put the lid on.

Can I freeze Chicken Tinga?
Yes, it freezes exceptionally well! Let it cool completely, then transfer it to a freezer-safe container or heavy-duty zip-top bag, squeezing out as much air as possible. It will keep for up to 3 months. Thaw it overnight in the fridge before reheating gently on the stove with a tiny splash of water or broth.

What’s the best way to reheat it?
The stovetop is your best bet for reheating. Place it in a skillet over medium-low heat with a tablespoon or two of water or broth to keep it from drying out. Stir occasionally until it’s heated through. You can use a microwave, but stir it every 30 seconds to ensure even heating.

Is this recipe gluten-free and dairy-free?
Yes, as written, this Chicken Tinga recipe is naturally both gluten-free and dairy-free. Just be sure to double-check the labels on your chicken broth and chipotles in adobo to confirm no hidden gluten or dairy ingredients have been added, as brands can vary.