Chef John'S Chicken Tinga Recipe

Name: Chef John'S Chicken Tinga
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds skinless, boneless chicken thighs; 3 peeled whole garlic cloves; 1 large yellow onion, halved; 2 teaspoons kosher salt, plus more to taste; 1/2 teaspoon dried oregano; 4 cups chicken stock; 1 cup water; 2 tablespoons olive oil; 1 large onion, diced; 1 (7 ounce) can chipotle peppers in adobo sauce; 1 (28 ounce) can peeled plum tomatoes (preferably San Marzano); 2 tablespoons crumbled cotija cheese, or to taste; 3 tablespoons chopped fresh cilantro, or more to taste

Servings: persons

3 pounds skinless, boneless chicken thighs
3 peeled whole garlic cloves
1 large yellow onion, halved
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon dried oregano
4 cups chicken stock
1 cup water
2 tablespoons olive oil
1 large onion, diced
1 (7 ounce) can chipotle peppers in adobo sauce
1 (28 ounce) can peeled plum tomatoes (preferably San Marzano)
2 tablespoons crumbled cotija cheese, or to taste
3 tablespoons chopped fresh cilantro, or more to taste

1
Place chicken thighs, garlic cloves, halved onion, salt, oregano, water, and chicken stock, and water in a large pot. Bring to a simmer over high heat; reduce to medium-low. Simmer 30 minutes, stirring occasionally. Remove from heat.
2
Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.
3
Pour broth through a strainer into a large bowl.
4
Heat olive oil in the same pot over medium heat. Add diced onions and cook until beginning to soften, about 4 minutes. Transfer strained liquid to onions. Bring mixture to a boil over high heat; turn heat to medium-low; reduce broth by about half, 15 to 20 minutes.
5
Transfer reserved boiled onions to a blender. Add chipotle peppers and the adobo sauce. Swirl a bit of water in the can and add to the blender. Add tomatoes. Cover blender with the lid. Pulse on and off until mixture is partially blended. Blend on medium speed until smooth, 1 or 2 minutes. Transfer to pot with broth and onions.
6
Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low.
7
Tear chicken into bite-size pieces and add to the pot. Cook another 10 to 15 minutes. Transfer to a serving dish; garnish with crumbled cotija cheese and cilantro.

1243

kcal

Calories

Fat

Carbs

164

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 pounds skinless, boneless chicken thighs, 3 peeled whole garlic cloves, 1 large yellow onion, halved, 2 teaspoons kosher salt, plus more to taste, and more.

Yes, Chef John'S Chicken Tinga falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chef John'S Chicken Tinga

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions