Chicken Tinga

Smoky, spicy shredded chicken in a rich tomato sauce delivers authentic Mexican flavor with just the right amount of heat.

📝 Ingredients

• 1 tablespoon olive oil
• 1 small white onion (finely chopped)
• 4 cloves garlic (finely chopped)
• 14 1/2 ounce can diced fire roasted tomatoes
• 3/4 cup chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano (ideally Mexican oregano)
• 1 tablespoon chipotle hot sauce (or more to taste)
• 1 teaspoon chipotle chile powder (or more (recipe note #2))
• 1/4 teaspoon salt and freshly ground black pepper (to taste)
• 1 1/2 pounds boneless skinless chicken breasts (or boneless skinless chicken thighs)

👨‍🍳 Instructions

1. 1Heat olive oil in a large saucepan over medium heat. When hot, add onion and cook until softened, about 2 minutes, then stir in garlic just until fragrant, about 30 seconds. Pour in the broth, tomatoes with their juices, and all seasonings - cumin, oregano, chipotle hot sauce and chili powder. Bring this mixture to a boil. Season the chicken breasts with salt and pepper, then add them to the pan, making sure they're coated in sauce and arranged in a single layer. Lower the heat, cover the pan, and simmer gently for 20-25 minutes, turning the chicken once halfway through, until it's tender and cooked through.
2. 2Transfer the tender chicken to a cutting board. Keep the pan on the heat, increase it to medium-high, and let the sauce boil uncovered. Cook, stirring now and then, until it reduces to a thick salsa consistency, about 8-12 minutes. Remove from heat.
3. 3Meanwhile, shred the chicken with two forks, then stir it back into the reduced sauce. Heat through over medium heat, stirring to coat every piece with sauce. Serve as desired.