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Easy & Authentic Chicken Tinga Recipe (Tinga de Pollo)

A close-up of shredded chicken tinga coated in rich, red sauce served on a white plate.
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Make authentic, smoky Chicken Tinga (Tinga de Pollo) quickly for your weeknight dinner. This recipe uses chipotle chiles in adobo for deep flavor, perfect for tacos or tostadas.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 large white onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup chicken broth
  • 2–4 chipotle peppers in adobo sauce (adjust to your spice preference)
  • 1 tablespoon adobo sauce from the can
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf

Instructions

  1. Place the chicken in a large pot or Dutch oven and cover with water. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 15-20 minutes. Remove the chicken and reserve 1 cup of the cooking liquid. Shred the chicken using two forks.
  2. While the chicken cooks, heat the olive oil in a separate large skillet over medium heat. Add the sliced onion and cook until softened and lightly browned, about 8 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  3. In a blender, combine the diced tomatoes, reserved chicken cooking liquid, chipotle peppers, adobo sauce, oregano, cumin, salt, and pepper. Blend until smooth to create the tinga sauce.
  4. Pour the sauce mixture into the skillet with the onions and garlic. Bring the sauce to a simmer.
  5. Add the shredded chicken and the bay leaf to the sauce. Stir to coat the chicken completely.
  6. Reduce the heat to low, cover, and let the Chicken Tinga simmer for 10-15 minutes, allowing the flavors to meld. Remove the bay leaf before serving.
  7. Serve your smoky chipotle chicken immediately on warm corn tortillas for Chicken Tinga Tacos or on crispy tostadas.

Notes

  • For a quick version, use pre-cooked rotisserie chicken and skip step 1.
  • If you prefer a Slow Cooker Chicken Tinga, combine all sauce ingredients and shredded chicken in the slow cooker. Cook on low for 4 hours or high for 2 hours.
  • Serve with toppings like cotija cheese, avocado slices, shredded lettuce, and pickled red onions.

Nutrition

Find it online: https://yummagnet.com/easy-chicken-tinga-recipe-tinga-de-pollo/