Chicken Tinga (Tinga De Pollo) Recipe

Name: Chicken Tinga (Tinga De Pollo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2.5 pounds chicken thighs (with or without bone); 1 large onion, sliced; 3 garlic clove, minced; 28 ounces diced tomatoes; 2 or 3 canned chipotle peppers in adobo, coarsely chopped (I use four when I really want to kick up the spice); 1 cup chicken broth; corn tortillas; cotija cheese; salt; pepper; 1/4 cup, 2 tablespoons olive oil, divided

Servings: persons

2.5 pounds chicken thighs (with or without bone)
1 large onion, sliced
3 garlic clove, minced
28 ounces diced tomatoes
2 or 3 canned chipotle peppers in adobo, coarsely chopped (I use four when I really want to kick up the spice)
1 cup chicken broth
corn tortillas
cotija cheese
salt
pepper
1/4 cup, 2 tablespoons olive oil, divided

1
Sprinkle chicken with salt and pepper.. In a nonstick skillet heat the 1/4 cup oil over moderately high heat, turning until browned (about 12 or 13 minutes). Put chicken in a 9x13 baking dish, including fat.
2
Add 2 tablespoons of olive oil in the now empty skillet. Lower heat slightly, add onion, cook until onion is lightly browned and softened (about 5 minutes). Add the minced garlic. Cook until fragrant.
3
Add the tomatoes, the chipotle peppers and broth. Bring all to a boil. Simmer and stir for 20 minutes. Preheat oven to 350 degrees.
4
Turn off from heat on the skillet and let cool. Then put the sauce into a food processor or blender and blend until smooth. Add salt and pepper to taste. Pour sauce over chicken and bake chicken for 45 minute.
5
Remove chicken, shred and put it back in the sauce.
6
Heat tortillas, garnish with cotija cheese

906

kcal

Calories

Fat

Carbs

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 11 ingredients. The key ingredients include: 2.5 pounds chicken thighs (with or without bone), 1 large onion, sliced, 3 garlic clove, minced, 28 ounces diced tomatoes, and more.

Yes, Chicken Tinga (Tinga De Pollo) 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!

Chicken Tinga (Tinga De Pollo)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions