Chicken Tinga (Tinga de Pollo)

By molls to the wall
March 6, 2012
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Author Notes:

I fell in love with chicken tinga after eating it at my favorite taco joint so I harassed my neighbor, Alejandra, until she gave me a recipe (and, of course, permission to post). Traditionally, its eaten on a tortilla, but I actually prefer it on top of brown rice.

molls to the wall

Serves: 8-10

  • 2.5 pounds chicken thighs (with or without bone)
  • 1 large onion, sliced
  • 3 garlic clove, minced
  • 28 ounces diced tomatoes
  • 2 or 3 canned chipotle peppers in adobo, coarsely chopped (I use four when I really want to kick up the spice)
  • 1 cup chicken broth
  • corn tortillas
  • cotija cheese
  • salt
  • pepper
  • 1/4 cup, 2 tablespoons olive oil, divided
  1. Sprinkle chicken with salt and pepper.. In a nonstick skillet heat the 1/4 cup oil over moderately high heat, turning until browned (about 12 or 13 minutes). Put chicken in a 9x13 baking dish, including fat.
  2. Add 2 tablespoons of olive oil in the now empty skillet. Lower heat slightly, add onion, cook until onion is lightly browned and softened (about 5 minutes). Add the minced garlic. Cook until fragrant.
  3. Add the tomatoes, the chipotle peppers and broth. Bring all to a boil. Simmer and stir for 20 minutes. Preheat oven to 350 degrees.
  4. Turn off from heat on the skillet and let cool. Then put the sauce into a food processor or blender and blend until smooth. Add salt and pepper to taste. Pour sauce over chicken and bake chicken for 45 minute.
  5. Remove chicken, shred and put it back in the sauce.
  6. Heat tortillas, garnish with cotija cheese

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