This chicken tinga recipe combines tender shredded chicken with a smoky, saucy base and just a kick of heat. It’s perfect for piling into tacos, tostadas, or anything that needs a little extra flavor.
After you make this recipe, you have to try my Tostadas de Tinga. And for another slow-simmered, flavor-packed dish, try my Birria recipe.
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I keep chicken tinga in dinner rotation because the flavor is undeniable. The red sauce has a smoky backbone with a steady spicy heat that soaks into the tender shredded chicken. It’s rich, slightly tangy, and layered in a way that keeps you going back for another bite.
Why This Chicken Tinga Recipe Works So Well
- Easy – This recipe has straightforward steps and uses pantry staples. We keep things simple without cutting corners.
- Versatile – This works just as well piled onto tostadas as it does tucked into tacos, burritos, or served over rice.
- Amazing Sauce – The sauce comes together the same way every time, coating the chicken in a smoky, slightly tangy red base that doesn’t miss.
What is Chicken Tinga?
Chicken tinga, or tinga de pollo, is a Mexican guisado from Puebla made with shredded chicken simmered in a smoky tomato and chipotle-based red sauce. It has a stew-like consistency, with the sauce soaking into the chicken as it cooks. It’s commonly served on tostadas or used as a filling for tacos and other dishes.
Tools You’ll Need
Ingredients You Will Need for Chicken Tinga
Here is a breakdown of what you will need to make this recipe. For actual measurements, see the recipe card at the end of this post.
- Chicken thighs – I use bone-in, skinless thighs because they stay tender and shred easily after simmering. They also bring more flavor than breast meat.
- White onion and garlic – This is the base of the dish. The onion adds a subtle sweetness while the garlic builds depth and rounds everything out as it cooks.
- Chicken stock, bay leaves, and chicken bouillon – These work together to build a rich, savory foundation. The stock keeps the chicken juicy, while the bay leaves and bouillon deepen the overall flavor.
- Roma tomatoes – These form the base of the red sauce and blend down into a smooth, rich consistency.
- Chipotle pepper in adobo and adobo sauce – This is where the signature smoky heat comes from, giving the sauce its depth, color, and slow-building spice.
- Ground cumin and Mexican oregano – These bring warmth and that classic Mexican flavor. The oregano adds a slightly citrusy note that balances the richness.
- Distilled white vinegar – Adds a touch of tang that keeps the sauce from feeling too heavy.
- Avocado oil – Neutral and perfect for searing and sautéing without interfering with the flavor.
- Kosher salt – I season in layers to make sure everything is balanced from start to finish.
How To Make Chicken Tinga
Below is a summary of how to make tinga chicken. For a complete and detailed list of steps, see the recipe card at the end of this post.
Season and Sear the Chicken
I start by seasoning the chicken thighs with kosher salt, cumin, and Mexican oregano so the flavor is there from the beginning. Once the Dutch oven is hot, the chicken goes in to sear until both sides develop that deep golden color. The onion and garlic go in right after, picking up all of that flavor in the pot.
Simmer Until Tender
After everything is lightly browned, I pour in the water, chicken stock, and a bay leaf, then let it simmer until the chicken is tender and easy to shred. The tomatoes go in toward the end so they soften without breaking down too much. From there, the chicken comes out and gets shredded while the rest builds into the base of this chicken tinga recipe.
Blend the Sauce
The tomatoes get blended with some of the cooked onion, garlic, broth, chipotle, adobo, and spices until smooth. At this point, I’m looking for a sauce that’s smoky with a little heat and a rich red color. I always taste and adjust here, especially if I want to bring up the spice.
Build the Chicken Tinga
In a separate skillet, I cook the sliced onions just until softened, then pour in the sauce to let it simmer and deepen.
The shredded chicken goes back in and cooks until everything thickens and coats the meat. This is where the chicken tinga really comes together.
Tips and Tricks
- Use ripe Roma tomatoes. They give the sauce a deeper flavor and blend down into a smooth, rich base without needing much extra work.
- Start with one chipotle, then adjust. The heat can build quickly depending on the brand, so it’s easier to add more than to scale it back.
- Don’t rush the simmer. Letting the chicken cook until fully tender makes it easier to shred and helps it soak up all that flavor.
- Let the sauce reduce slightly. A short simmer after blending helps it thicken and cling to the chicken instead of feeling watery.
- Choose your chipotle brand carefully. Chipotle peppers in adobo can vary in heat depending on the brand. I use Embasa for this chicken tinga recipe, as well as my Chipotle Chicken and Mussels in Chipotle Cream Sauce, because it has a deeper, spicier flavor, while brands like La Costeña are a bit sweeter. Start with one pepper, then add more depending on your heat preference.
What to Serve with this Chicken Tinga Recipe
- Rice – Turn this into a full bowl by serving chicken tinga over a base of Cilantro Lime Rice, Coconut Rice, or Mexican Rice. Add your toppings, and you’ve got something filling and balanced without much extra effort.
- Guacamole – A scoop of guac adds a creamy contrast that works really well with the smoky, slightly spicy chicken. It also helps round out the flavor if you’re serving this in tacos or bowls.
- Chicken Tinga Tostadas – Spread the chicken tinga over crispy tostadas and layer with your favorite toppings for something crunchy and satisfying. This is one of the most traditional ways to serve it.
- Chicken Tinga Tacos – Keep it simple and tuck the chicken into warm tortillas, then finish with your toppings of choice. It’s quick, flexible, and always works.
Frequently Asked Questions
Is tinga chicken spicy to eat?
Chicken tinga is typically mildly to moderately spicy, with heat coming from chipotle peppers in adobo sauce. In this recipe, the spice is balanced and adjustable, so you can control the heat by adding more or less chipotle.
What is tinga in Mexican slang?
In Mexican slang, “tinga” can refer to something mixed together or slightly messy. The name reflects the dish itself, where ingredients are combined into a saucy, shredded mixture.
Can I make this ahead of time?
Yes, and it tastes even better after the flavors have time to sit. Let it cool, then store it in an airtight container in the fridge for up to 4 days and reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
More Mexican Recipes to Try
- DIY Chipotle Chicken Bowl
- Beer Battered Fish Tacos
- Easy Habanero Salsa
- Hojicha Tres Leches
- Churro Bites
- Queso Blanco
- Tomatillo Avocado Salsa
Loving this Easy Chicken Tinga Recipe?
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Chicken Tinga Recipe
Equipment
- Blender,
- 4 quart dutch oven
- Large Skillet
Ingredients
Chicken
- 1½ pounds chicken thigh, skinless, bone-in
- 1½ small white onion, divided
- 2 cup chicken stock, unsalted
- 5 cloves garlic, divided
- 2 medium bay leaf, divided
- 2 tablespoons distilled white vinegar
- 3 tablespoons avocado oil, divided
- 2 teaspoon ground cumin, divided
- 1½ teaspoon dried mexican oregano, divided
- 1¼ teaspoons chicken bouillon
- kosher salt, to taste, Diamond Crystal
- 3 medium roma tomatoes
- 1 piece chipotle pepper in adobo sauce, Embasa brand, plus more if desired for heat
- 3 tablespoons adobo sauce, Embasa brand
Instructions
- Season chicken thighs to taste with kosher salt. Divide 1 teaspoon cumin and ¾ teaspoon mexican oregano to season among the chicken thighs.
- Heat 4-quart dutch oven over medium heat. Once hot, add 1½ tablespoons oil and seasoned thighs. Cook until one side is golden brown, about 5-7 minutes. Flip the chicken to brown the other side and add one small onion (cut in half), along with 3 cloves of garlic. Once chicken and aromatics are browned, add 3 cups water, 2 cups chicken stock, and 1 bay leaf. Cook for 35 minutes or until chicken is fork-tender. After 35 minutes, add tomatoes and cook for another 5 minutes.
- Meanwhile, thinly slice remaining ½ onion and set aside. This will be used for the sauce.
- Once chicken is fork-tender, transfer to a bowl and shred, discarding bones.
- Transfer cooked tomatoes to a blender, along with half of cooked onion, remaining two cloves of garlic, 1¼ teaspoons chicken bouillon, ¾ cup of broth from the pot, chipotle pepper and adobo sauce, 1 teaspoon cumin, and ¾ teaspoon oregano. Blend on high until mixture resembles a smooth sauce. Adjust season with more chicken bouillon or kosher salt. If you prefer a spicier sauce, add more chipotle pepper and blend again.
- Heat a large skillet over medium heat. Once hot, add remaining avocado oil, bay leaf, and thinly sliced onions. Cook for 2 minutes or until fragrant (do not brown).
- Pour in the sauce add cook for 3-5 minutes, until slightly reduced. Add shredded chicken and cook for another 5-7 minutes, until liquid absorbs into the meat and slightly thickens.
- Enjoy with Tostadas de Tinga, tacos, in bowls, and/or quesadillas.Leftovers can be stored for up to 4 days.
