Chicken Tinga Recipe

shredded cooked chicken that's orange-looking with chopped avocado garnishes.

5 from 1 vote

Made with chicken that is seasoned with taco seasoning and simmered in broth. It is then shredded and cooked with onion, garlic, crushed tomatoes, and chipotle peppers. Perfect for tacos, tostadas or just served over rice.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free

Servings: servings

Author: Rena

Ingredients

1 1/2 pound chicken breast
2 tablespoons taco seasoning
Kosher salt to taste
2 tablespoons olive oil
1 1/4 cup chicken stock
1 large white onion sliced
3-4 garlic cloves minced
15 ounce can crushed tomatoes
2-3 chipotle peppers in adobo sauce chopped
Optional to serve: cooked rice, lime wedges, chopped avocado

Instructions

Rub the chicken breast with the taco seasoning and a pinch of kosher salt. Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Sear the chicken breast for 2-3 minutes per side, or until golden.
Add the broth and reduce the heat to a low. Simmer the chicken into the broth until fully cooked through, around 15 minutes, or until the internal temp reaches 165ºF.
Once the chicken is done, place it on a plate and shred it with 2 forks. Add the shredded chicken back to the pan with the remaining liquid; add in the onion, garlic, crushed tomatoes, and chipotle peppers.
Cook over low heat, stirring occasionally, for 15 minutes, until all the flavors nicely meld.
Serve with rice, chopped avocado, and a squeeze of fresh lime juice.

Notes

Chicken Tinga is great leftover to use in different meals. Here’s how to store it, so it stays fresh longer:

Storing in the refrigerator: Transfer to an airtight container and refrigerate for up to 4 days.
To freeze: Store in a freezer-safe container or bag for up to 2 months. Let it thaw overnight in the fridge before reheating.
Reheating: Reheat in the microwave or over the stove on medium heat until warmed through.

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