Dinner
Chicken tinga – Mexican shredded chicken recipe | NordMad
Juicy shredded chicken in a smoky chipotle-tomato sauce. Serve in tacos, on tostadas or with rice — a Mexican weeknight classic.
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Rate:
45 min total
4 servings
Easy
Ingredients
servings
Units
Chicken tinga
- 1.1 lb chicken breast
- 1 tbsp oil
- 1 stk onion, diced
- 3 fed garlic cloves, minced
- 14.1 oz canned crushed tomatoes
- 2 tbsp chipotle in adobo, chopped
- 1 tsp dried oregano
- 1 tsp cumin
- ½ tsp salt
Instructions
- 1
Poach the chicken
- Place the chicken breasts in a pot and cover with water. Bring to a boil and simmer for about 15 minutes until cooked through.
- Remove the chicken and shred it with two forks. Reserve 1 dl of the poaching liquid.
15 minPot - 2
Make the sauce
- Heat oil in a large pan over medium heat. Sauté onion for 3-4 minutes until softened.
- Add garlic and cook for 30 seconds. Add crushed tomatoes, chipotle in adobo, oregano, cumin and salt. Simmer for 5 minutes.
10 minPan - 3
Combine
- Add the shredded chicken to the sauce and stir well. Add a splash of poaching liquid if the sauce is too thick.
- Simmer for another 5 minutes and serve in tacos, on tostadas or with rice.
5 min
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Details
Storage
Fresh
- • Duration: 3 days
- • Temperature: 5°C
- • Method: Store in an airtight container in the fridge. Reheat gently in a pan or microwave.
Tips
Preparation
- • Use chicken thighs for juicier meat — they handle longer cooking times better.
Cooking
- • Start with 1 tbsp chipotle and adjust — heat levels vary between brands.
Serving
- • Top with avocado, sour cream, pickled red onion or fresh cilantro.
Author
N
Nordmad
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Author
N
Nordmad