I can’t resist a pile of smoky, saucy Chicken Tinga tucked into tacos, tostadas, or bowls. This chipotle shredded chicken is bold, juicy, and ready to steal the spotlight.
I’m obsessed with chicken tinga because it hits that smoky, saucy, messy-good spot I crave on repeat. The shredded chicken soaks up all that bold chipotle peppers in adobo flavor, and I swear every bite has just the right kick.
I love it piled onto tortillas, tucked into bowls, or eaten straight from the pan when patience is gone. And the fire roasted diced tomatoes bring this deep, slightly charred edge that makes the whole thing taste bigger than the effort.
But honestly? It’s the kind of meal I keep thinking about after dinner.
Loud, juicy, spicy, and totally addictive.
Ingredients
- Chicken makes it hearty, shreddy, and super taco-friendly.
Thighs stay extra juicy.
- Olive oil helps the onions soften and adds a little richness.
- Onion brings sweetness and that cozy, cooked-down base you’ll totally notice.
- Garlic adds the bold, savory kick that makes everything smell amazing.
- Chipotles bring smoky heat, so it’s spicy without being boring.
- Fire roasted tomatoes add tang, body, and a little charred flavor.
- Chicken broth keeps the sauce loose, savory, and not too heavy.
- Tomato paste makes the sauce deeper, thicker, and more clingy.
- Oregano gives it that earthy, Mexican-inspired flavor that just fits.
- Cumin adds warm, toasty vibes.
Basically, it makes the sauce taste fuller.
- Salt and pepper wake everything up so the flavors don’t fall flat.
- Sugar or honey balances acidity if the tomatoes taste a little sharp.
- Lime juice brightens the whole thing and keeps it from feeling heavy.
- Plus cilantro adds fresh color and a clean finish, if you’re into it.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 medium white or yellow onion, thinly sliced
- 3 garlic cloves, minced
- 2 to 3 chipotle peppers in adobo, chopped plus 1 tablespoon adobo sauce
- 1 14 ounce can fire roasted diced tomatoes
- 1 cup low sodium chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon granulated sugar or honey, optional to balance acidity
- 1 tablespoon fresh lime juice
- 1/4 cup chopped fresh cilantro, optional for garnish
How to Make this
1. Pat chicken dry and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat; sear chicken 3 to 4 minutes per side until browned. Remove chicken and set aside.
3. Reduce heat to medium and add the thinly sliced onion; cook 5 to 7 minutes until softened and beginning to caramelize. Add the minced garlic and cook 30 seconds until fragrant.
4. Stir in 2 to 3 chopped chipotle peppers and 1 tablespoon adobo sauce; cook 1 minute to toast the peppers.
5. Add the 14 ounce can fire roasted diced tomatoes, 1 cup low sodium chicken broth, 1 tablespoon tomato paste, 1 teaspoon dried oregano, and 1 teaspoon ground cumin; stir to combine.
6. Return the seared chicken to the pan, bringing the mixture to a simmer. Cover and simmer gently 20 to 25 minutes, or until chicken is cooked through and tender.
7. Remove chicken to a cutting board and shred with two forks; if using breasts, ensure they are fully shredded and not dry.
8. Return shredded chicken to the sauce and simmer uncovered 5 to 8 minutes so flavors meld and sauce thickens; taste and add 1 teaspoon granulated sugar or honey if needed to balance acidity, and adjust salt.
9. Stir in 1 tablespoon fresh lime juice, finish with 1/4 cup chopped fresh cilantro if desired, and serve hot.
Equipment Needed
1. Large skillet or Dutch oven
2. Tongs or a sturdy spatula
3. Cutting board
4. Chef knife
5. Measuring spoons
6. Measuring cup
7. Can opener
8. Wooden spoon or silicone spatula for stirring
9. Two forks for shredding chicken
FAQ
Chicken Tinga Recipe Substitutions and Variations
- Chicken (1 1/2 pounds boneless skinless thighs or breasts): substitute boneless skinless turkey cut into chunks, firm tofu (pressed and pan-seared for texture), or young green jackfruit (for a vegetarian shredded-tinga texture).
- Chipotle peppers in adobo (2 to 3, plus 1 tbsp adobo sauce): substitute 2 teaspoons chipotle powder or smoked paprika plus 1/4 teaspoon cayenne for heat, or 2 tablespoons canned ancho or pasilla puree for milder, fruity smoke.
- Fire roasted diced tomatoes (1 14 oz can): substitute regular canned diced tomatoes plus 1 teaspoon smoked paprika, or use 1 14 oz can of crushed tomatoes for a smoother sauce.
- Low sodium chicken broth (1 cup): substitute low sodium vegetable broth, or 1 cup water with 1 teaspoon chicken bouillon or 1/2 teaspoon Better Than Bouillon for similar depth.
Pro Tips
1. Use thighs for juicier results; if you choose breasts, pat them extra dry and avoid overcooking by checking internal temp around 160 to 165 F, then rest before shredding so they stay moist.
2. Get a good sear on the chicken in a hot pan before making the sauce. Browning adds flavor and helps the meat hold together when simmering, which makes shredding easier later.
3. Toast the chopped chipotles briefly in the pan with the onions and garlic to deepen their smokiness, but taste as you go. Start with 2 peppers if you are unsure of your heat tolerance and add more after simmering if needed.
4. After shredding, simmer the chicken in the sauce just long enough to absorb flavor without drying it out. Finish with the lime juice and cilantro at the end for brightness, and only add sugar or honey sparingly to balance acidity.
Chicken Tinga Recipe
I can’t resist a pile of smoky, saucy Chicken Tinga tucked into tacos, tostadas, or bowls. This chipotle shredded chicken is bold, juicy, and ready to steal the spotlight.
4
servings
358
kcal
Equipment: 1. Large skillet or Dutch oven
2. Tongs or a sturdy spatula
3. Cutting board
4. Chef knife
5. Measuring spoons
6. Measuring cup
7. Can opener
8. Wooden spoon or silicone spatula for stirring
9. Two forks for shredding chicken
Ingredients
-
1 1/2 pounds boneless skinless chicken thighs or breasts
-
1 tablespoon olive oil
-
1 medium white or yellow onion, thinly sliced
-
3 garlic cloves, minced
-
2 to 3 chipotle peppers in adobo, chopped plus 1 tablespoon adobo sauce
-
1 14 ounce can fire roasted diced tomatoes
-
1 cup low sodium chicken broth
-
1 tablespoon tomato paste
-
1 teaspoon dried oregano
-
1 teaspoon ground cumin
-
1 teaspoon kosher salt, plus more to taste
-
1/2 teaspoon freshly ground black pepper
-
1 teaspoon granulated sugar or honey, optional to balance acidity
-
1 tablespoon fresh lime juice
-
1/4 cup chopped fresh cilantro, optional for garnish
Directions
- Pat chicken dry and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat; sear chicken 3 to 4 minutes per side until browned. Remove chicken and set aside.
- Reduce heat to medium and add the thinly sliced onion; cook 5 to 7 minutes until softened and beginning to caramelize. Add the minced garlic and cook 30 seconds until fragrant.
- Stir in 2 to 3 chopped chipotle peppers and 1 tablespoon adobo sauce; cook 1 minute to toast the peppers.
- Add the 14 ounce can fire roasted diced tomatoes, 1 cup low sodium chicken broth, 1 tablespoon tomato paste, 1 teaspoon dried oregano, and 1 teaspoon ground cumin; stir to combine.
- Return the seared chicken to the pan, bringing the mixture to a simmer. Cover and simmer gently 20 to 25 minutes, or until chicken is cooked through and tender.
- Remove chicken to a cutting board and shred with two forks; if using breasts, ensure they are fully shredded and not dry.
- Return shredded chicken to the sauce and simmer uncovered 5 to 8 minutes so flavors meld and sauce thickens; taste and add 1 teaspoon granulated sugar or honey if needed to balance acidity, and adjust salt.
- Stir in 1 tablespoon fresh lime juice, finish with 1/4 cup chopped fresh cilantro if desired, and serve hot.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 295g
- Total number of serves: 4
- Calories: 358kcal
- Fat: 9.6g
- Saturated Fat: 2.2g
- Trans Fat: 0g
- Polyunsaturated: 0.8g
- Monounsaturated: 6.6g
- Cholesterol: 145mg
- Sodium: 688mg
- Potassium: 710mg
- Carbohydrates: 7.5g
- Fiber: 1g
- Sugar: 2g
- Protein: 52.8g
- Vitamin A: 1000IU
- Vitamin C: 3.5mg
- Calcium: 15mg
- Iron: 2mg
