Name: Tinga de Pollo (Chicken Tinga) Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 2 tablespoons avocado or canola oil; 1 white onion, diced; 2 cloves of garlic, minced; 1 (28-ounce) can crushed tomatoes; 4 chipotle peppers (from a can of chipotles in adobo sauce); 2 teaspoons Kosher salt; 2 teaspoons ground cumin; 1/2 teaspoon black pepper; 1 teaspoon dried oregano; 1 teaspoon ground paprika; 4 boneless, skinless chicken breasts; 2 tablespoons chopped cilantro (optional)

Jump to Recipe

If you’re looking to bring big, bold flavor to your dinner table with minimal fuss, Tinga de Pollo (Chicken Tinga) is the dish you need in your life. This smoky, saucy Mexican classic transforms humble ingredients into a fiesta of tender shredded chicken simmered in a chipotle-tomato sauce that clings delightfully to every bite. The aroma alone will have everyone circling the kitchen, and the first taste reveals why this recipe is adored in Mexican homes and beyond. Whether tucked into warm tortillas, piled on tostadas, or just enjoyed with rice, Tinga de Pollo (Chicken Tinga) promises unforgettable flavor in every forkful.

Tinga de Pollo (Chicken Tinga) Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of pantry staples and fresh ingredients, you’ll coax out the magic that makes Tinga de Pollo (Chicken Tinga) so irresistible. Each component plays a special role, from earthy spices to the unmistakable heat of chipotles. Here’s what you’ll need to get started:

Avocado or canola oil: A neutral, high heat oil that sauté onions perfectly without overshadowing the flavors of the sauce.
White onion: Adds sweet depth and that essential aromatic base to your Tinga de Pollo (Chicken Tinga).
Garlic: Just two cloves, but they bring their signature punch and roundness to the sauce.
Crushed tomatoes: Make up the luscious base of the sauce, melding beautifully with the smoky spices.
Chipotle peppers in adobo sauce: Don’t skip these; they bring the distinct smokiness and gentle heat Tinga de Pollo (Chicken Tinga) is famous for.
Kosher salt: Essential for balancing and enhancing every flavor hit in this dish.
Ground cumin: Gives a subtle, earthy warmth that infuses the chicken as it simmers.
Black pepper: A half teaspoon brings gentle sharpness and contrast.
Dried oregano: Lends a floral, herbaceous back note that brightens up the rich sauce.
Paprika: Adds a mild smokiness and further echoes the earthy undertones.
Boneless, skinless chicken breasts: The star protein here—these get incredibly tender as they cook and soak up all the saucy goodness.
Chopped cilantro (optional): For a finishing pop of color and herbal freshness right before serving.

How to Make Tinga de Pollo (Chicken Tinga)

Step 1: Sauté the Onion and Garlic

Start by heating your avocado or canola oil in a large frying pan or Dutch oven over medium-high heat. Once shimmering, toss in the diced white onion and cook it for about five minutes, stirring occasionally until it’s softened and slightly translucent. Sprinkle in the minced garlic, letting it sizzle for just a minute longer—this releases its aroma and mellows out any bite. Afterward, take the pan off the heat so nothing overcooks.

Step 2: Blend a Flavor-Packed Sauce

Transfer the softened onions and garlic to a blender or food processor, then add the crushed tomatoes, those all-important chipotle peppers, kosher salt, cumin, pepper, oregano, and paprika. Secure the lid and blend everything until your sauce is silky smooth and deeply colored. The aroma will already have you dreaming of taco night!

Step 3: Simmer Chicken in the Sauce

Pour your newly blended sauce right back into the pan and bring it to a gentle simmer over medium-high heat. Now is when your chicken breasts join the party—submerge them into the bubbling sauce, then cover the pot with the lid cracked open just a bit. Lower the heat so everything simmers gently, letting the chicken soak up those mouthwatering flavors.

Step 4: Slow Cook for Tenderness

Let the chicken slowly poach and simmer in the rich sauce for 45 to 50 minutes, turning the breasts halfway through to ensure they cook evenly. The goal is super-tender chicken that’s flavorful all the way through, and a sauce that grows even deeper in taste as time passes. Just peek occasionally to be sure the bottom isn’t catching.

Step 5: Shred and Finish

Carefully lift the cooked chicken out of the sauce and onto a cutting board or plate. Use two forks (or your hands, once it cools) to pull the meat into juicy shreds. Return the shredded chicken to the pan, stirring so it soaks up every last drop of sauce. Let it all bubble together for another 10 to 15 minutes so the flavors can truly meld. Finish with a generous shower of chopped cilantro if you like, and serve up your homemade Tinga de Pollo (Chicken Tinga) with pride!

How to Serve Tinga de Pollo (Chicken Tinga)

Garnishes

Give your Tinga de Pollo (Chicken Tinga) that authentic street food flair with simple but impactful garnishes. A sprinkling of fresh chopped cilantro adds brightness and color, while thinly sliced red onions, creamy avocado, a squeeze of lime, or crumbly queso fresco take each bite to the next level. Don’t be afraid to make it your own with your favorite fresh toppings!

Side Dishes

This versatile dish shines when tucked into soft tortillas for tacos, but it’s just as home on crispy tostadas, or spooned over Mexican rice and beans for a hearty plate. If you want a real feast, pair with refried beans, a simple guacamole, or a fiery salsa for contrast. Tinga de Pollo (Chicken Tinga) also makes a crowd-pleasing filling for burrito bowls or enchiladas.

Creative Ways to Present

Host a build-your-own taco night and let everyone assemble their own creations with plenty of garnishes and sides on offer. For a fresh entertaining twist, pile your Tinga de Pollo (Chicken Tinga) on slider buns for mini sandwiches, or pack it into lettuce cups for a lighter take. However you serve it, those smoky chipotle notes will be the star.

Make Ahead and Storage

Storing Leftovers

Tinga de Pollo (Chicken Tinga) is a meal prep superstar! Let leftovers cool completely before storing in an airtight container in the refrigerator. It keeps beautifully for up to 4 days, getting even tastier as the flavors continue to mingle.

Freezing

For longer storage, portion your Tinga de Pollo (Chicken Tinga) into freezer-safe bags or containers. Squeeze out extra air and freeze for up to 3 months. Thaw overnight in the fridge, or use the defrost setting on your microwave for a quick fix.

Reheating

When you’re ready to enjoy, simply reheat the chicken in a saucepan over medium heat with a splash of water or stock to loosen the sauce. Alternatively, microwaving in short bursts works too—just stir often to make sure everything heats evenly and doesn’t dry out.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are an excellent alternative, offering a slightly richer flavor and even juicier texture. Simply swap them in for the same weight and follow the same instructions.

How spicy is this Tinga de Pollo (Chicken Tinga)?

The dish is gently spicy, thanks to the chipotle peppers, but not overwhelmingly so. If you prefer a milder flavor, use fewer chipotles or scrape out some of their seeds before blending.

Can I make this in a slow cooker?

Yes! After blending the sauce, pour it into your slow cooker, add the chicken, and cook on low for 4 to 6 hours. Shred the chicken and finish cooking for another 15 minutes before serving.

What if I don’t have a blender or food processor?

No problem! You can finely chop the onions, garlic, and chipotles by hand. Use canned tomato sauce in place of crushed tomatoes for a smoother consistency, then whisk everything together in the pan.

How do I keep my Tinga de Pollo (Chicken Tinga) moist?

Cooking the chicken gently in the sauce and allowing it to finish simmering after shredding ensures the meat stays perfectly moist and flavorful. Adding a splash of water or stock while reheating also helps retain that juicy texture.

Final Thoughts

Tinga de Pollo (Chicken Tinga) is a celebration of flavor and comfort, all wrapped up in a straightforward recipe that’s perfect for busy weeknights or festive gatherings. I hope you’ll make it your own and share it with loved ones—once you do, it just might become a new favorite at your table!

Tinga de Pollo (Chicken Tinga) Recipe

★★★★★

4.9 from 26 reviews

Author: anna
Total Time: 1 hour 15 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Tinga de Pollo, or Chicken Tinga, is a classic Mexican dish featuring tender shredded chicken in a smoky, spicy tomato-chipotle sauce. This recipe yields a flavorful and versatile filling that can be enjoyed in tacos, tostadas, burritos, or over rice.

Instructions

Saute Onion and Garlic: Add oil to a large frying pan or Dutch oven over medium-high heat. Saute onion until softened, then add garlic.
Prepare Sauce: Blend tomatoes, chipotle peppers, salt, cumin, pepper, oregano, paprika, onion, and garlic until smooth.
Cook Chicken: Simmer sauce with chicken breasts for 45-50 minutes, then shred chicken and simmer for an additional 10-15 minutes.
Finish and Serve: Garnish with cilantro, if desired, and serve the tinga over your favorite base.

Notes

You can adjust the spiciness by adding more or fewer chipotle peppers.
For a time-saving option, use rotisserie chicken and add it to the sauce towards the end of cooking.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Course
Method: Stovetop
Cuisine: Mexican