I’ve spent years perfecting my chicken tinga recipe, and I’m convinced this version hits all the right notes—smoky, tangy, and just spicy enough. The secret lies in balancing chipotle peppers with caramelized onions and fire-roasted tomatoes. Whether you’re stuffing it into tacos or piling it onto tostadas, this dish delivers bold flavor with minimal effort. There’s a reason it’s become my go-weeknight meal.
Recipe
Get ready to fall in love with this Chicken Tinga—it’s smoky, tangy, and packed with layers of flavor that’ll make you swear off takeout forever. The secret? Chipotle peppers in adobo sauce, which bring that perfect balance of heat and depth, while a splash of apple cider vinegar adds just the right brightness.
I’ve made this recipe countless times, tweaking it until every bite is pure perfection—juicy shredded chicken, simmered in a rich tomato sauce with caramelized onions and garlic. The first time I served this at a dinner party, my friends practically licked their plates clean.
Trust me, once you taste that smoky-sweet sauce clinging to tender chicken, you’ll be hooked. And the best part? It’s ridiculously easy to throw together—just let your slow cooker (or stovetop) do the heavy lifting while the incredible aroma fills your kitchen.
Whether you stuff it into tacos, pile it onto tostadas, or eat it straight from the pot with a spoon, this is a dish that delivers big, bold flavor every single time.
Ingredients
To craft the perfect Chicken Tinga, it’s all about balancing smoky, tangy, and slightly sweet flavors. Start with fresh, high-quality ingredients—trust me, it makes a world of difference. Here’s what you’ll need:
- Chicken: Opt for bone-in, skin-on chicken thighs for maximum flavor, or use shredded rotisserie chicken for a faster option.
- Chipotle Peppers in Adobo Sauce: The star of the dish! These add smoky heat—don’t skimp! Use 2-3 for medium spice, or adjust to taste.
- Fire-Roasted Tomatoes: Their charred flavor deepens the sauce. No fire-roasted? Regular canned tomatoes work, but add a pinch of smoked paprika for that smokiness.
- White Onion: Finely diced; it’s the base for the sauce and adds a subtle sweetness.
- Garlic: Fresh minced garlic is non-negotiable. It’s the flavor backbone!
- Chicken Broth: Use low-sodium to control the saltiness. Homemade broth? Even better!
- Bay Leaves: A chef’s secret for layering flavor—remove them before serving.
- Olive Oil: Just a splash for sautéing the onions and garlic.
- Salt and Pepper: Season generously throughout the cooking process.
Optional Elevations:
- Cumin: A pinch adds earthy depth.
- Oregano: Dried or fresh, it complements the smoky profile.
- Fresh Cilantro: Sprinkle on top for a bright, fresh finish.
- Lime Wedges: A squeeze of lime juice before serving balances the richness.
Pro tip: If you’re short on time, grab pre-shredded chicken, but always taste and adjust seasoning—your Tinga deserves perfection!
How to Make the Best Authentic Chicken Tinga Instructions
- Serve Warm: Serve your chicken tinga warm in tacos, tostadas, or over rice.
- Garnish with fresh cilantro, avocado slices, and a squeeze of lime for extra brightness.
Nutrition
Chicken Tinga is a flavorful Mexican dish made with shredded chicken in a smoky tomato sauce. Here’s the nutritional breakdown per serving:
Calories: 220
Total Fat: 8g
Saturated Fat: 2g
Cholesterol: 60mg
Sodium: 450mg
Total Carbohydrates: 12g
Dietary Fiber: 2g
Sugars: 6g
Protein: 24g
Chef Tips
When I make Chicken Tinga, I always guarantee the chicken shreds easily by simmering it until it’s tender and moist. I use a mix of chipotle peppers and tomatoes for a smoky, balanced flavor—adjust the peppers if you’re sensitive to heat.
Letting it simmer uncovered thickens the sauce perfectly. Serve it warm for the best texture; it’s versatile and freezes well for quick meals later.
