Chicken Tinga Recipe

Ingredients

• 454 g (1 lb)whole boneless chicken breast
• 4plum tomatoes
• 1 1/4 largewhite onions
• 3 clovesgarlic
• 30 ml (2 tbsp)canned chipotle
• 5 ml (1 tsp)Mexican oregano
• 1.25 ml (1/4 tsp)black pepper
• 240 ml (1 cup)chicken broth
• 45 ml (3 tbsp)cooking oil
• to tastesalt

Instructions

1. 1

   Poach the chicken

   Place the chicken in a large saucepan and cover it with water by about 2.5 cm (1 inch). Bring the water to the boil, then lower the heat and simmer for 20 minutes.

2. 2

   Shred the chicken

   Take the chicken out of the cooking water and reserve the broth. Let the chicken cool until comfortable to handle, cut it into 2.5 cm (1 inch) pieces, then pull it apart finely with your fingers.

3. 3

   Blend the sauce

   Clean, deseed and chop the tomatoes, then put them in a blender. Add 30 ml (2 tbsp) canned chipotle, 1 clove of garlic, the Mexican oregano, black pepper and 240 ml (1 cup) of the reserved chicken broth. Blend until smooth, about 1 minute. Use 45 ml (3 tbsp) chipotle if you prefer a spicier sauce.

4. 4

   Slice the aromatics

   Thinly slice 1 large white onion; this should yield about 360 ml (1 1/2 cups). Slice the remaining 2 cloves of garlic.

5. 5

   Soften the onion

   Preheat a large frying pan over medium-low heat and add 45 ml (3 tbsp) cooking oil. Add the sliced onion and cook for about 4 minutes, until it begins to turn translucent, without letting it brown. Add the sliced garlic and cook for 1 minute more.

6. 6

   Cook the sauce

   Raise the heat to medium and slowly pour the blended sauce into the pan with the onion and garlic. Cook for 5 minutes, until the sauce starts to reduce.

7. 7

   Simmer the tinga

   Turn the heat to low, add the shredded chicken and mix it well into the sauce. Cover the pan and simmer for 20 minutes, until the sauce has reduced further and coats the chicken and onion. Season with salt to taste.

8. 8

   Serve the filling

   Serve the chicken tinga as a filling for tacos or tostadas.

What is chicken tinga?

Tinga is a Mexican preparation of shredded meat cooked with a tomato and chipotle sauce, often served in tacos or on tostadas. The combination of smoky chilli, tomato and onion gives the filling its distinctive savoury character.

This version poaches chicken breast, then simmers it in a blended sauce. Softened onion and sliced garlic add texture and flavour without competing with the chipotle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 109 calories, 14g protein, 4g carbs, 4g fat.

The chicken supplies most of the protein, while the tomatoes and onion contribute carbohydrates. The cooking oil is the main source of fat. Serve the filling with vegetables or salad alongside, and choose the amount of taco or tostada base to suit your meal.

The chicken and broth

Poaching: simmer the chicken gently for the full 20 minutes, rather than letting it boil hard. The reserved cooking broth supplies liquid for the sauce and helps tie the filling together.

Shredding: let the chicken cool enough to handle, then pull it apart finely with your fingers. Smaller strands catch more sauce than large pieces.

Building the chipotle sauce

Tomatoes: deseed and chop them before blending so they break down readily. Blending for about a minute gives the sauce a smooth base.

Chipotle: the listed 30 ml gives the sauce its smoky heat. The recipe suggests increasing it to 45 ml if you want a spicier result.

Soften the onion gently

Onion: cook the slices over medium-low heat for about 4 minutes, stopping when they begin to look translucent. Keep them pale; browning would change the flavour and colour of the finished filling.

Garlic: add the sliced cloves after the onion has softened and cook for just 1 minute before adding the sauce. This brief start in the pan lets the garlic flavour the oil without giving it a long time to brown.

When the tinga is ready

Sauce: after it goes into the pan, cook it for 5 minutes over medium heat so it begins to reduce. Then lower the heat before adding the chicken.

Finish: cover and simmer the mixture for 20 minutes. The sauce should reduce further and cling to the chicken and onion; stir to combine well before serving.

Ways to serve it

Tacos: spoon the warm filling into tortillas for a straightforward meal. Add fresh toppings at the table if you like, keeping the chicken tinga as the main filling.

Tostadas: pile it onto crisp tostada shells. A fresh salad or vegetables alongside make a useful contrast to the rich, smoky sauce.

Recipe notes & tips

• Reserve the chicken cooking broth before discarding the poaching water.
• Deseed the tomatoes before blending for the sauce.
• Keep the onion pale by cooking it over medium-low heat.
• Add the sauce slowly to the pan once the heat is at medium.
• Simmer the covered chicken gently so the sauce can reduce and coat it.

Variations

• More heat: use 45 ml (3 tbsp) canned chipotle instead of 30 ml.
• Milder sauce: use less chipotle to reduce the chilli heat.
• Taco supper: serve the filling in tortillas with fresh toppings.
• Tostada meal: spoon the chicken onto crisp tostada shells.
• Vegetable side: add a fresh salad alongside for contrast.

Common mistakes to avoid

• Boiling the chicken hard: lower the heat once the water boils and simmer it gently for 20 minutes.
• Discarding the broth: reserve it before removing the chicken, since the sauce uses 240 ml.
• Browning the onion: keep the pan at medium-low and cook only until the slices start to turn translucent.
• Overcooking the garlic: add it after the onion and cook for just 1 minute before pouring in the sauce.
• Skipping the final simmer: cover the pan and cook on low for 20 minutes so the sauce reduces and coats the chicken.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a covered pan until piping hot, adding a small splash of water or broth if the sauce has thickened too much.

Frequently asked questions