Chicken Tinga
A flavorful Mexican dish featuring shredded chicken simmered in a smoky chipotle tomato sauce, perfect for tacos or rice bowls.
Equipment
- Large cast iron casserole dish
- Measuring Spoons
- Wooden spoon
Ingredients
- 2 Tbsp. oil
- 1 medium onion peeled and finely diced
- 4 cloves garlic peeled and minced
- 3 tsp. dried oregano (preferably Mexican oregano)
- 4 chipotle chilies in adobo sauce finely chopped
- 400 g chopped tomatoes (14 oz tin)
- 180 ml chicken stock (3/4 cup)
- 1 tsp. smoked paprika
- 2 Tbsp. light brown sugar
- 2 Tbsp. lime juice (approximately the juice of 1 lime)
- 750 g chicken thigh fillets (about 6-8 boneless & skinless fillets)
- Soft corn tortillas
- Fresh coriander (cilantro)
- Finely diced onion
- Mild white crumbly cheese (such as crumbled feta or Cotija)
- Lime wedges
Instructions
- Heat oil in a large cast iron casserole dish over medium to high heat.
- Add the diced onion and sauté for about 5 minutes until soft and translucent.
- Stir in the minced garlic, dried oregano, and chopped chipotle chilies. Cook for 1 more minute.
- Add the chopped tomatoes, chicken stock, smoked paprika, bay leaves, brown sugar, and lime juice. Stir well and bring to a gentle bubble.
- Reduce heat to medium/low and submerge the chicken thighs in the sauce. Simmer uncovered for 50-60 minutes, stirring occasionally.
- Remove bay leaves and shred the chicken directly in the pot using two forks.
- Serve the Chicken Tinga on warm corn tortillas, garnished with fresh coriander, diced onion, and cheese. Lime wedges on the side add a zesty kick.
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Notes
Store leftover Chicken Tinga in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.