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Chicken Tinga | COOKTORIA


by Tania Sheff · This post may contain affiliate links

This Chicken Tinga recipe is tender and juicy with ،y chi،le peppers and seasoned to perfection. It’s a satisfying and delicious meal that has tons of ،ed smoky flavor.

Wooden s، stirring Chicken Tinga in a s،et.

Chicken Tinga, aka tinga de pollo, is a versatile Mexican dish that packs in tons of flavor. Made with fresh tomatoes, ،y chi،les, smoky ،in, and pungent onion and garlic, this main dish is so good. You can cook it on the stovetop like I did, or use the slow cooker or pressure cooker. Either way, it turns out sc،ptious. This is a great meal for busy weeknights because it’s easy and quick. 

One of the best things about this recipe is that you can serve it in so many different ways. Turn it into burrito bowls or make it into chicken tinga burritos. Serve it with red beans and rice, refried beans, black beans, or Mexican rice. Enjoy it in chicken tacos. Or top it with sour cream, guacamole, chi،le tomato sauce, pico de gallo, or jalapeno peppers for extra heat. This dish is phenomenal on its own or served in a variety of ways. Now let’s look at what you’ll need to make this Chicken Tinga dish.

Video Tutorial

Main Ingredients

  • Chicken ،. Or you can use chicken thighs.
  • White onion. 
  • Garlic. Minced garlic or garlic cloves.
  • Salt. 
  • Pepper. 
  • Bay leaf. 
  • Olive oil.
  • Cumin powder. 
  • Oregano. 
  • Chi،le in Adobo sauce. 
  • Roma tomatoes.

How to make Chicken Tinga

1. To a medium ،, add the chicken ،s, onion, garlic, salt, black pepper, bay leaves, and water. Bring to a boil, reduce the heat, and simmer for 30 minutes. 

boiling the chicken in a ،

2. Remove the chicken ، from the broth (do not discard any of the broth or the ingredients from the chicken ،!). With the help of two forks, shred the chicken into strings. 

Shredding cooked chicken ،s

3. To a large s،et, add olive oil, and with the help of tongs, add the onions and garlic from the chicken broth. Bring the stove to medium heat and s، cooking the softened onions and garlic, breaking them with a s، or spatula. 

Cooking and breaking up the cooked onion and garlic

4. Once the onions have just s،ed to brown, add the ،in, oregano, and chi،le in Adobo sauce. Cook for about 1-2 minutes. 

Adding ،in, oregano, and chi،les in adobo sauce to  the onions

5. Next, add in the tomatoes, and about ⅓ cup of the chicken broth the chicken was cooked in. Cook for about 5-6 minutes. 

Adding tomatoes and chicken broth to the s،et

6.  Now, turn off the heat and blend the tinga sauce with an immersion blender or regular blender. 

Using an immersion blender on the sauce

7. Lastly, return the chicken to the sauce and mix well. 

Adding the shredded chicken to the sauce

8. Serve on warm corn tortillas or flour tortillas, topped with cotija cheese and cilantro, or with a side of my Rice and Beans.

serving chicken tinga on tortilla

Tips for making the best Chicken Tinga

  • Use Mexican oregano. If you can get it, use Mexican oregano for this dish because it has more lemon and citrus flavors, which complements this Mexican chicken tinga.
  • Don’t overcook the chicken. You want the chicken tender enough to shred and juicy so just cook it for the 30-minute cooking time and you can check doneness with a meat thermometer.
  • Don’t toss the broth. Once the chicken is done cooking, we use the broth and veggies a،n for the rest of the dish, so save what’s in the chicken cooking ،.
  • Blend well. Use an immersion blender, food processor, or regular blender, and make sure the cream is smooth.

Add-ins and Subs،utions

  • Subs،ute a w،le chicken. If you want a mixture of light and dark meat, season a w،le chicken and cook it in a ، on the stove or in the slow cooker, then shred it.
  • Add lime juice. Freshly squeezed lime juice will add a deliciously fresh citrus note to this great recipe.
  • Add more ،e. Make this with jalapeno peppers, extra chi،le chiles, and cayenne pepper, or just toss in more chi،le sauce for added heat that will make your mouth tingle.
  • Subs،ute the chicken. Try this recipe with shredded pork s،ulder for some variety.

How to store and reheat it

Store any leftovers of this Chicken Tinga in an airtight container in the refrigerator for up to 4 days. Reheat it on the stovetop or in the microwave until warmed through.

What to serve with it

  • Rice. Serve it with some Rice with Mushrooms, Spanakorizo – Greek Spinach Rice, Rice with Cabbage, or Chicken Rice C،erole.
  • Beans. Pair this dish with Mexican Pinto Beans, Cilantro Lime Rice and Black Beans, Baked Rice and Beans, or Red Rice and Beans.
  • Vegetables. Enjoy this Chicken Tinga with Fajita VegetablesSteamed Green Beans, Roasted Asparagus, Steamed Brussels Sprouts, or Broccoli and Mushroom Stir-Fry.
  • Salads. Serve it with a Wedge Salad, Kale Salad with Quinoa, Cu،ber Tomato Feta Salad, or Iceberg Lettuce Salad.

I ،pe you love this delicious Chicken Tinga recipe as much as I do. It’s so flavorful and easy to make, it’s the perfect meal for lunch or dinner. I ،pe you enjoy it and leave a comment. The printable recipe is located below.

You’ll also enjoy these chicken recipes:

Chicken Tinga

Tania Sheff

This Chicken Tinga recipe is tender and juicy with ،y chi،le peppers and seasoned to perfection. It’s a satisfying and delicious meal that has tons of ،ed smoky flavor.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Course Lunch, Main Course

Cuisine Mexican

Servings 4 servings

Calories 200 kcal

Ingredients  

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  • 2 large chicken ،s
  • 1 large onion
  • 3-4 large garlic cloves, ،led
  • 2-3 bay leaves
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • 1 tbsp. olive oil
  • 4 medium roma tomatoes, diced
  • 1 tsp. oregano
  • ½ tsp. ،in powder
  • 1 chi،le pepper in Adobo sauce (with some sauce) use more for extra heat
  • tortillas, cilantro, cotija cheese for serving

Instructions 

  • To a medium ،, add the chicken ،s, onion, garlic, salt, black pepper, bay leaves, and water. Bring to a boil, reduce the heat, and simmer for 30 minutes. 

    2 large chicken ،s, 1 large onion, 3-4 large garlic cloves, ،led, 2-3 bay leaves, 1 tsp. salt, ¼ tsp. black pepper

  • Remove the chicken ، from the broth (do not discard any of the broth or the ingredients from the chicken ،!). With the help of two forks, shred the chicken into strings. 

  • To a large s،et, add olive oil, and with the help of tongs, add the onions and garlic from the chicken broth. Bring the stove to medium heat and s، cooking the softened onions and garlic, breaking them with a s، or spatula. 

    1 tbsp. olive oil

  • Once the onions have just s،ed to brown, add the ،in, oregano, and chi،le in Adobo sauce. Cook for about 1-2 minutes. 

    1 tsp. oregano, ½ tsp. ،in powder, 1 chi،le pepper in Adobo sauce (with some sauce)

  • Next, add in the tomatoes, and about ⅓ cup of the chicken broth the chicken was cooked in. Cook for about 5-6 minutes. 

    4 medium roma tomatoes, diced

  • Now, turn off the heat and blend the tinga sauce with an immersion blender or regular blender. 

  • Lastly, return the chicken to the sauce and mix well. 

  • Serve on warm corn tortillas or flour tortillas, topped with cotija cheese and cilantro, or with a side of my Rice and Beans.

    tortillas, cilantro, cotija cheese for serving

Notes

Add-ins and Subs،utions

  • Subs،ute a w،le chicken. If you want a mixture of light and dark meat, season a w،le chicken and cook it in a ، on the stove or in the slow cooker, then shred it.
  • Add lime juice. Freshly squeezed lime juice will add a deliciously fresh citrus note to this great recipe.
  • Add more ،e. Make this with jalapeno peppers, extra chi،le chiles, and cayenne pepper, or just toss in more chi،le sauce for added heat that will make your mouth tingle.
  • Subs،ute the chicken. Try this recipe with shredded pork s،ulder for some variety.

Nutrition

Calories: 200kcalCarbohydrates: 9gProtein: 25gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gC،lesterol: 72mgSodium: 615mgPot،ium: 660mgFiber: 2gSugar: 4gVitamin A: 585IUVitamin C: 13mgCalcium: 52mgIron: 2mg

Tried this recipe?Leave a comment below, I can’t wait to hear from you!


منبع: https://cooktoria.com/chicken-tinga/