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Authentic Chicken Tinga (Tinga de Pollo) Recipe

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4.1 from 49 reviews

Authentic Chicken Tinga, also known as Tinga de Pollo, is a flavorful Mexican dish featuring tender shredded chicken cooked in a smoky, spicy chipotle tomato sauce. Perfect for tacos, tostadas, or served alongside Mexican rice and beans, this recipe combines sautéed onions, garlic, and chipotle peppers with tomatoes and chicken broth to create a rich, savory sauce that perfectly complements the juicy chicken.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Chicken Tinga Sauce

  • 2 tablespoons oil, divided use
  • 1 cup onions, sliced
  • 2 teaspoons garlic, minced or garlic paste
  • ½ tablespoon tomato paste
  • 1 tablespoon chipotle sauce or 1 chipotle pepper
  • 14 oz diced tomatoes, canned or 4 fresh
  • 2 cups chicken broth, divided use
  • Salt and black pepper to taste

Main

  • 1.5 lb boneless, skinless chicken breasts

Topping Ideas

  • Cotija cheese, queso fresco, or shredded pepper Jack cheese
  • Shredded lettuce, sliced radish, cilantro, pico de gallo
  • Squeeze of fresh lime

Instructions

  1. Prepare the sauce base: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the sliced onions and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute. Add the tomato paste, chipotle sauce or finely chopped chipotle pepper, diced tomatoes (partially drained if very watery), and 1 cup of chicken broth. Bring to a gentle boil, then reduce heat and simmer for 5 minutes to meld the flavors.
  2. Sear the chicken: While the sauce simmers, season both sides of the chicken breasts with salt and black pepper. In another large skillet or Dutch oven, heat the remaining tablespoon of oil over medium-high heat. Sear the chicken on both sides until golden brown, about 3-4 minutes per side.
  3. Simmer chicken with sauce: Add the prepared tinga sauce and the remaining 1 cup of chicken broth to the pot with the seared chicken. Reduce heat and simmer gently until the chicken reaches an internal temperature of 165°F (74°C), approximately 15-20 minutes.
  4. Shred the chicken: Remove the chicken breasts from the cooking liquid and shred them finely using two forks.
  5. Blend the sauce: Carefully transfer the tinga sauce from the skillet to a blender. Blend in batches if necessary, making sure not to overfill the blender with hot liquid to avoid splattering. Blend until smooth and creamy.
  6. Combine and heat through: Return the shredded chicken and blended tinga sauce to the pot. Stir to combine and heat through over low heat. Adjust seasoning with salt and black pepper to taste.
  7. Serve: Serve the chicken tinga hot as a filling for tacos, tostadas, or alongside Mexican rice and Tex-Mex beans or refried beans. Garnish with your choice of cotija cheese, shredded lettuce, radishes, cilantro, pico de gallo, and a squeeze of fresh lime for an authentic experience.

Notes

  • For a shortcut, use shredded rotisserie chicken instead of raw chicken breasts; reduce chicken broth by 1 cup accordingly.
  • Stir some sour cream into the tinga sauce to serve over rice for a rich, creamy variation.
  • If using chipotle peppers instead of chipotle sauce, be sure to remove any stems before adding.
  • To make this in a slow cooker: Season chicken breasts with salt and pepper, place in slow cooker, add all remaining ingredients except tortillas and toppings, and cook on low for about 3 hours until chicken reaches 165°F.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://flavorhug.com/authentic-chicken-tinga-tinga-de-pollo-recipe/