Chicken Tinga
This Chicken Tinga is a classic Mexican shredded chicken dish that feels restaurant-worthy but comes together with pantry staples. Once you make it, you'll be making it all the time.
Ingredients
- 2 tablespoons olive oil
- 1.5 lbs skinless boneless chicken thighs, (trim the fat)
- 1 sweet onion, cut into wedges, (about 1 cup)
- 2 cloves garlic, minced
- 1 (15 ounce) can fire roasted diced tomatoes, undrained
- 1/2 cup chicken broth
- 3 tablespoons adobo sauce from can of chipotle peppers, (add a diced chipotle pepper if you like it spicier)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt and pepper , (add more to taste)
- 1 bay leaf
- flour or corn tortillas for serving
OPTIONAL TOPPINGS:
- avocado, sour cream, pico de gallo, lime, cilantro, cotija
Instructions
- In a large Dutch oven or pot, add the olive oil and heat over medium-high heat. Add the chicken and brown on both sides for 3-4 minutes. Remove from the pan and rest on a plate.
- Add the onion and sauté for 2-3 minutes over medium-high heat until edges start to brown and onion softens. Add the garlic and cook for 30 seconds.
- Add the tomatoes, broth, adobo sauce, cumin, oregano, salt, pepper, and bay leaf. Bring mixture to a boil and add the chicken back to the pot. Reduce the heat to a medium-low simmer, cover, and cook for 20-25 minutes or until chicken is done (165℉).
- Remove chicken from pan and shred. Let sauce cool slightly, remove the bay leaf, then blend with an immersion blender until smooth. Add the shredded chicken back into the sauce and heat until warmed through. Add salt and pepper to taste.
- Serve chicken in warm tortillas with desired toppings as avocado, sour cream, pico de gallo, lime, cilantro, cotija. The chicken is very saucy and you will not add all of the sauce to your taco. I kind of tap it on the edge of the pot so that the sauce shakes off mostly but you still have all that flavor.