How spicy is this dish?

The heat depends on how many chipotle chiles you blend in. Start with 2 for mild and add more to taste.

Can I use rotisserie chicken?

Absolutely. Shred a store-bought rotisserie chicken to skip the poaching step entirely.

Chicken Tinga (Tinga de Pollo)

Name: Chicken Tinga (Tinga de Pollo)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 lb boneless skinless chicken breast; 1 whole onion; 2 clove garlic; 2 whole bay leaves; 0.25 tsp dried Mexican oregano; 1 tsp salt; 2 cup water; 5 whole Roma tomatoes; 3 whole chipotle chiles in adobo; 1.5 tsp salt; 0.25 tsp black pepper; 5 tbsp vegetable oil; 2 whole onions; 3 clove garlic; 0.25 tsp dried Mexican oregano; 0.25 tsp dried thyme; 0.25 tsp dried marjoram

Smoky chipotle and tomato sauce envelop tender shredded chicken in this authentic Pueblan classic.

Prep Time

15 min

Cook Time

45 min

Total Time

Servings

Calories

405/serving

Difficulty

Easy

by Replay RecipesMexican Cuisine

Gluten-FreeDairy-FreeDinnerMexican

Nutrition Per Serving

405Calories

23gProtein

13gCarbs

29gFat

4gFiber

5gSugar

Ingredients

1.5 lb boneless skinless chicken breast
1 whole onion
2 clove garlic
2 whole bay leaves
0.25 tsp dried Mexican oregano
1 tsp salt
2 cup water
5 whole Roma tomatoes
3 whole chipotle chiles in adobo
1.5 tsp salt
0.25 tsp black pepper
5 tbsp vegetable oil
2 whole onions
3 clove garlic
0.25 tsp dried Mexican oregano
0.25 tsp dried thyme
0.25 tsp dried marjoram

Servings

6 servings

Ingredients

Poach the Chicken

Place the chicken in a saucepan with the quartered onion, garlic cloves, bay leaves, oregano, and salt. Cover with water or stock and bring to a gentle simmer. Cook for 12 to 15 minutes until the chicken is fully cooked. Skim any foam that rises to the surface. Remove the chicken and reserve the broth.

15 min

Make the Chipotle-Tomato Salsa

If using fresh tomatoes, simmer them in water for 8 to 10 minutes until soft, then drain. Blend the tomatoes with 2 to 3 chipotle chiles from the can, salt, and pepper until smooth. Adjust heat by adding more chipotles if desired.

10 min

Saute the Onions

Heat the vegetable oil in a large skillet over medium heat. Add the thinly sliced onions and garlic, cooking for 5 to 6 minutes until they turn translucent and start to brown at the edges.

6 min

Simmer the Sauce

Pour the blended salsa over the onions and stir carefully. Add the oregano, marjoram, thyme, and pepper. Let the sauce simmer for 7 to 8 minutes, stirring occasionally, until it darkens and thickens noticeably.

8 min

Shred and Combine

Using two forks, shred the poached chicken into bite-sized strands. Add the shredded chicken to the simmering sauce and mix well until every piece is coated. Cook briefly to let the chicken absorb the flavors. Serve over rice, in warm tortillas, or on crispy tostadas with avocado and crumbled cheese.

3 min

Want background timers, offline access, and meal planning?

Open in App

Tips & Variations

Canned crushed tomatoes work perfectly when fresh Roma tomatoes are not in season.
The tinga sauce tastes even better the next day as the flavors meld.

Frequently Asked Questions

How spicy is this dish?: The heat depends on how many chipotle chiles you blend in. Start with 2 for mild and add more to taste.
Can I use rotisserie chicken?: Absolutely. Shred a store-bought rotisserie chicken to skip the poaching step entirely.

Recipe inspired by the original at thebossykitchen.com. Ingredients and factual cooking data extracted; instructions independently written.

Chef's Comments

Loading comments...