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Chicken Tinga (Smoky Chipotle Chicken)

Smoky, saucy shredded chicken simmered in a chipotle-tomato sauce. Ready in 35 minutes — perfect for tostadas, tacos, and bowls.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Calories: 290
Ingredients Equipment Method

Ingredients
  

  • ​ ​ Water as needed to cover chicken
  • 2 lbs boneless, skinless chicken breasts or thighs ​
  • 1 cup chicken broth ​
  • 1 ​ bay leaf ​
  • 3-4 ​ chipotle peppers in adobo plus 2 tbsp adobo sauce
  • 28 oz crushed tomatoes 1 can, fire-roasted preferred
  • 1 large white onion thinly sliced
  • 4 ​ garlic cloves minced
  • 2 tbsp olive oil
  • 1 tsp Mexican oregano ​
  • 1 1/2 tsp salt divided
  • ​ ​ For serving refried beans, shredded lettuce, Mexican crema, queso fresco, avocado, lime wedges

Equipment

  • ​ Large skillet or Dutch oven ​
  • ​ Pot for poaching or use the same skillet
  • ​ Two forks for shredding
  • ​ Blender optional, for smoother sauce

Method
 

  1. ​
  2. Poach the chicken: Place chicken in a pot with broth, bay leaf, and 1 tsp salt. Add water to cover. Bring to a gentle simmer (not a boil) and cook 15-20 minutes until 165°F. Remove chicken, reserve 1 cup poaching liquid, discard bay leaf.
  3. Shred: When cool enough to handle, shred chicken with two forks into bite-sized strands.
  4. Caramelize onions: In a large skillet over medium heat, warm olive oil. Add sliced onions and cook 8-10 minutes, stirring occasionally, until soft and golden at edges. Add garlic, cook 1 minute more.
  5. Build sauce: Add chipotles, adobo sauce, crushed tomatoes, oregano, and 1 cup reserved poaching liquid. Simmer 10 minutes, stirring occasionally, until slightly thickened.
  6. Combine: Add shredded chicken to sauce, toss to coat. Simmer 5 minutes. Season with remaining 1/2 tsp salt. Serve on tostadas with toppings.