Chicken tinga, step-by-step recipe

Ingredients

• 2chicken breasts
• 300 ml (1¼ cups)chicken stock
• 1 smallwhite onion
• 1 small tin (approximately 200 g)chipotle chillies
• 4 (or 3 if very large)red tomatoes
• 2 clovesgarlic
• 1bay leaf
• to tastedried oregano
• to tasteground black pepper
• to tastesalt
• 2 tablespoonsoil
• as neededwater, for cooking the chicken

Instructions

1. 1

   Cook the chicken

   Heat plenty of water in a saucepan. Just before it boils, add a little salt, the bay leaf and both chicken breasts.

2. 2

   Check the chicken

   Cook over a medium heat for 20 minutes. Check the centre of the breasts; if it is still pink, cook them for a little longer.

3. 3

   Shred the chicken

   Drain the chicken, then use two forks to pull it into thin shreds.

4. 4

   Set it aside

   Reserve the shredded chicken while you prepare the other ingredients. You can do this while the chicken cooks.

5. 5

   Prepare the vegetables

   Peel and slice the onion into thin strips, or into rounds if you prefer. Peel the garlic and chop it finely.

6. 6

   Soften the onion

   Heat a couple of tablespoons of oil in a frying pan. Cook the onion and garlic over a medium-low heat for a few minutes, until the onion begins to turn translucent, taking care not to burn them.

7. 7

   Blend the sauce

   Put the contents of the chipotle tin and the washed tomatoes in a blender or food processor. Roughly chop the tomatoes first if that makes them easier to blend.

8. 8

   Season and blend

   Add salt and pepper to taste, a little oregano (about a teaspoon or slightly less), and the chicken stock. Blend the tomatoes and chipotle.

9. 9

   Add sauce to pan

   Pour the blended sauce into the pan with the onion and garlic. For extra flavour, add a bay leaf, either a fresh one or the one used to cook the chicken; you can use both.

10. 10

    Simmer the sauce

    Cook the sauce for five minutes. Taste it carefully once it has cooled enough, and adjust the salt and pepper if needed.

11. 11

    Add the chicken

    Stir in the shredded chicken until it is well coated. Cook everything together for another five minutes.

12. 12

    Adjust the texture

    Check the consistency. If it is too brothy, cook it for a few more minutes to reduce the liquid. If you would like it thinner, add a little hot water or, preferably, more chicken stock; stir well and taste again to adjust the seasoning if needed.

13. 13

    Serve the tinga

    The chicken tinga is ready to serve. Remove the bay leaf or leaves if you wish.

What is chicken tinga?

Chicken tinga, or tinga de pollo, is a Mexican dish of shredded chicken simmered in a tomato-based sauce with chipotle. It is commonly served as a filling for tostadas, tacos and other dishes.

This version builds flavour from softened onion and garlic, then blends tomatoes with chipotle and stock for a sauce that clings to the chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 160 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while the tomatoes and onion contribute carbohydrates; the oil supplies most of the added fat. Serve a portion with beans or rice and vegetables to make a more complete plate.

The chicken and its texture

Poached chicken: cooking the breasts with bay leaf and salt gives you the shredded meat needed for the sauce. Pull it apart with two forks once drained.

Doneness: check the centre after 20 minutes, as the method directs. If it is still pink, continue cooking before shredding.

Building the sauce

Onion and garlic: cook them gently in oil until the onion starts to turn translucent. A medium-low heat helps prevent the garlic from burning.

Tomatoes and chipotle: blending these with stock makes the base smooth and brings together the smoky chilli and fresh tomato flavours. Add oregano, salt and pepper before blending.

Getting the consistency right

Reduction: simmer the sauce for five minutes before adding the chicken, then cook the combined mixture for another five. For a thicker, more concentrated tinga, give it a few extra minutes to evaporate excess liquid.

Loosening: if the sauce seems too thick, stir in a little hot water or chicken stock. Taste again afterwards, as extra liquid can soften the seasoning.

Chipotle and heat

Chipotle chillies: the recipe blends the contents of a small tin, about 200 g, with the tomatoes. This makes chipotle a prominent part of the sauce’s flavour.

Seasoning: check the sauce carefully after simmering and adjust the salt and pepper to taste. If you prefer a less intense chilli flavour, start with less chipotle and add more to suit your taste.

Ways to serve it

Tostadas and tacos: spoon the saucy chicken into crisp tostadas or soft tortillas for a simple meal. You can also serve it as a filling alongside other components of a Mexican-inspired spread.

At the table: rice or beans make practical accompaniments, while fresh vegetables add contrast to the rich, spicy sauce.

Recipe notes & tips

• Slice the onion into thin, even strips so it softens at a similar rate.
• Keep the heat moderate when cooking the onion and garlic to avoid burning them.
• Roughly chop very large tomatoes before blending if your blender needs help processing them.
• Taste the sauce after its five-minute simmer, once it is safe to do so.
• Let the finished tinga reduce for a few extra minutes if you want a thicker filling.
• Remove the bay leaf before serving.

Variations

• Milder sauce: blend in less chipotle at first, then add more to taste.
• Extra oregano: add a little more dried oregano for a stronger herbal note.
• Tostada filling: serve the tinga on crisp tostadas for a contrast in texture.
• Taco filling: spoon the chicken into tortillas for a simple alternative.
• More sauce: stir in a little extra chicken stock if you prefer a looser consistency.

Common mistakes to avoid

• Undercooked chicken: check the centre after 20 minutes and cook it longer if it is still pink.
• Burnt garlic: use a medium-low heat and stir the onion and garlic as they cook.
• Overly thin sauce: simmer it for a few extra minutes to reduce the liquid.
• Overly thick sauce: add a little hot water or chicken stock and mix well.
• Unbalanced seasoning: taste after simmering and adjust the salt and pepper before adding the chicken.

How to store

Cool leftovers and store them in a covered container in the fridge for up to 3 days. Reheat in a pan over a gentle heat until piping hot, adding a splash of stock or water if the sauce has thickened.

Frequently asked questions