Chicken Tinga (Spicy Chipotle Shredded Chicken) - Recipe
Chicken Tinga is a recipe for juicy shredded chicken slowly simmered in a zesty tomato-chipotle sauce. Serve it as tacos, tostadas, burritos, or tortas. Very easy to prepare.
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 jalapeno pepper chopped
- 2 pounds skinless chicken thighs chicken breast is good, too
- 2 cloves garlic chopped
- 16 ounce can tomato sauce
- 7 ounce can chipotles in adobo sauce
- 1 tablespoon chili powder
- 1 teaspoon Mexican oregano
- ½ teaspoon cumin
- Salt and pepper to taste
Heat the oil in a large pan to medium heat and add the onions and jalapeno peppers. Cook them down about 5 minutes.
Season the chicken thighs with salt and pepper, then add them to the pan. Give them a nice sear on each side, a couple minute each.
Process the tomato sauce and chipotles in adobo sauce in a food processor, then pour the mixture into the pan, covering the chicken.
Stir in the seasonings.
Bring to a quick boil, then reduce the heat and simmer for 30 minutes, or until the chicken is cooked through and easily pulls apart.
Remove the chicken and shred it with a couple of forks.
Return the chicken to the pan and simmer in the sauce another 5 minutes.
Serve with tortillas or on torta buns and all your favorite fixings.
Heat Factor: Mild-Medium. Chipotles have a bit of spiciness. I add in extra jalapenos to up that heat factor, and finish with spicy chili flakes as well. Feel free to use hotter peppers and flakes, or a nice hot sauce to finish.
Crock Pot or Slow Cooker Chicken Tinga: If you'd prefer to make your chicken tinga in a crock pot or slow cooker, see the recipe discussion above.
Calories: 175kcal | Carbohydrates: 5g | Protein: 23g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 415mg | Potassium: 510mg | Fiber: 1g | Sugar: 3g | Vitamin A: 585IU | Vitamin C: 7.8mg | Calcium: 29mg | Iron: 1.9mg