Chicken Tinga

There’s something about the warmth and flavors of Chicken Tinga that brings back memories of cozy family gatherings. I remember the first time I tasted this dish; the smoky notes of chipotle intertwined with tender chicken made it unforgettable. Whenever I want to impress guests or simply treat myself to a comforting meal, Chicken Tinga is always a go-to. It’s perfect for sharing, whether you’re hosting a taco night or enjoying a quiet meal with loved ones. Each bite transports you to the heart of Mexico, where vibrant flavors tell stories of tradition and love. The beauty of this dish lies not just in its taste, but in the joy it brings when served with warm tortillas and an array of toppings. The possibilities are endless! You’ll find yourself coming back to this recipe time and time again, making it a beloved staple in your kitchen.

Recipe Ingredients for Chicken Tinga

When it comes to Chicken Tinga, the ingredients play a vital role in achieving that authentic flavor profile. Each component contributes to a rich, delicious sauce that envelops the chicken perfectly. The combination of smoky chipotles, sweet honey, and bright lime creates a balance that is undeniably satisfying. Here’s what you need:

• 3 chicken breasts boneless and skinless – The star of the dish, providing hearty and tender pieces.
• 2 tablespoons olive oil – Used for sautéing, adding richness to the base.
• 1 white onion peeled and sliced – A key aromatics that builds the flavor foundation.
• 4 cloves garlic minced – Offers a pungent flavor that enhances the overall dish.
• 2 to 4 chipotle chiles in adobo sauce plus 1 tablespoon of the adobo sauce – Adds smokiness and heat, pivotal for authentic flavor.
• 1 jalapeño chopped – Provides freshness and a kick of heat.
• 15 ounce can fire-roasted tomatoes or salsa – Contributes acidity and a deeper flavor.
• 1 cup chicken broth – Helps to create a smooth sauce.
• 4 tablespoons honey – Adds sweetness to balance the heat.
• 1 tablespoon brown sugar – Enhances the caramelization and sweetness.
• 1 1/2 teaspoons ground cumin – Delivers warmth and earthiness.
• 1 teaspoon dried oregano – Adds a hint of herbal flavor.
• 2 tablespoons freshly chopped cilantro – For garnish, bringing a fresh taste.
• 1 tablespoon lime juice – Brightens the dish with acidity.
• 1 teaspoon lime zest – Adds a burst of citrus flavor.
• 1 bay leaf – Infuses the dish with subtle depth.
• Kosher salt and black pepper to taste – Essential for seasoning.
• Chopped fresh cilantro – A fresh garnish to finish your dish.
• Cotija cheese – Optional for a creamy topping.
• Lime wedges – For squeezing over the tacos.
• Pickled red onions – Adds tang and crunch.
• Salsa – For added flavor and moisture.
• Sliced avocado – Creaminess that complements the dish.
• Chopped jalapeños – For extra heat, if desired.

Step by Step Guide for Chicken Tinga

Making Chicken Tinga is a wonderful experience that fills your kitchen with irresistible aromas. Follow these steps closely, and you’ll witness how simple ingredients transform into a mouthwatering dish!

1. Start by placing a non-stick skillet over medium-high heat. Add a bit of olive oil and let it heat up. Once hot, carefully add the chicken breasts. You’re looking for a nice golden-brown color, which should take about 3 to 4 minutes per side. This step seals in the juices, ensuring your chicken remains flavorful. Once browned, set the chicken aside; it’s time to build your flavor base.
2. In a large Dutch oven, pour in more olive oil and heat it over medium-high. Once the oil shimmers, toss in the sliced onion. Sauté for 4 to 5 minutes, stirring occasionally until the onions become soft and translucent. The natural sweetness of the onions will start to emerge, creating a beautiful aromatic foundation for your sauce.
3. Add the minced garlic and sauté for about a minute, ensuring it doesn’t burn. You want the garlic to be fragrant and golden, which will enhance the overall flavor of the dish.
4. Remove the Dutch oven from heat and carefully transfer the onion-garlic mixture into a blender. This step is crucial for achieving a smooth sauce. Make sure to scrape down any bits that stuck to the pot.
5. To the blender, add the chipotles and adobo sauce, jalapeño, canned fire-roasted tomatoes, chicken broth, honey, brown sugar, cumin, cilantro, lime juice, lime zest, and oregano. Blend until smooth. This sauce is what makes Chicken Tinga extraordinary, with its depth and balance of flavors.
6. Once blended, pour the sauce back into the Dutch oven. Return the browned chicken and add a bay leaf to the mix. Stir everything together, allowing the chicken to be fully coated in the sauce.
7. Now, bring the Dutch oven to a medium-low heat. Let it simmer for 15 to 20 minutes. This slow cooking allows the chicken to become tender and soak up all the flavors. Check occasionally to ensure it doesn’t stick, stirring gently.
8. After the chicken is tender, remove and discard the bay leaf. Using two forks, shred the chicken into bite-sized pieces directly in the sauce. This technique helps the meat absorb even more flavor.
9. Cook the shredded chicken in the sauce for an additional 10 minutes. During this time, taste and adjust the seasoning with Kosher salt and black pepper. You want the flavors to be just right!
10. Finally, serve your Chicken Tinga warm, accompanied by taco tortillas and your favorite toppings. Get creative with cotija cheese, lime wedges, and pickled red onions for a burst of flavor!

Variations to Try

If you’re excited to experiment with Chicken Tinga, there are so many fun variations to consider! Make it your own with these ideas:

• Smokier Flavor: Add more chipotles for a bolder taste. You could also incorporate smoked paprika for additional depth.
• Vegetarian Option: Substitute the chicken with jackfruit or mushrooms for a plant-based twist. The sauce works beautifully with either option!
• Taco Night: Use Chicken Tinga as a filling for tacos. Serve with a range of toppings like shredded cabbage, avocado, and fresh salsa.
• Burrito Bowl: Serve Chicken Tinga over rice with beans, corn, and all your favorite toppings for a hearty burrito bowl.
• Spicy Salsa: Blend in some extra jalapeños or a dash of hot sauce for those who love extra heat.
• Fresh Herbs: Experiment by adding fresh herbs like mint or basil for a unique flavor twist.

Serving This Chicken Tinga

Serving Chicken Tinga is one of the most enjoyable parts! Here are some ideas on how to present this vibrant dish:

• Taco Night: Provide warm tortillas on the side, allowing guests to create their own tacos. The fun of assembling your meal is always a hit.
• Rice Bowl: Serve over fluffy rice, topped with your choice of toppings. It creates a hearty and filling meal.
• Party Platter: For gatherings, serve Chicken Tinga in a big bowl with bowls of toppings on the side. Let everyone customize their plates!
• Garnishes: Lime wedges, cilantro, and pickled onions are perfect for adding fresh flavors and color.
• Leftovers: Store any leftovers in an airtight container in the fridge. Reheat gently to enjoy another delicious meal.
• Seasonal Pairings: This dish is fantastic year-round. In summer, pair with a fresh salad, while in winter, serve alongside warm grains for a comforting meal.

FAQ

Conclusion

Chicken Tinga is a dish that truly stands out with its bold flavors and comforting qualities. The harmonious blend of smoky chipotles and tender chicken creates an experience that keeps you coming back for more. I encourage you to give this recipe a try; it’s not just a meal but a way to bring warmth and joy to your table. You won’t regret it!

Chicken Tinga

The ultimate comfort food, Chicken Tinga combines smoky chipotle flavors with tender chicken. Perfect for a cozy dinner or taco night, this easy recipe will satisfy your cravings. Get ready to impress your family and friends with this delicious dish!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 3 pieces chicken breasts boneless and skinless
• 2 tablespoons olive oil
• 1 piece white onion peeled and sliced
• 4 cloves garlic minced
• 2 to 4 pieces chipotle chiles in adobo sauce plus 1 tablespoon of the adobo sauce
• 1 piece jalapeño chopped
• 15 ounces fire-roasted tomatoes or salsa
• 1 cup chicken broth
• 4 tablespoons honey
• 1 tablespoon brown sugar
• 1.5 teaspoons ground cumin
• 1 teaspoon dried oregano
• 2 tablespoons freshly chopped cilantro
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• 1 piece bay leaf
• Kosher salt and black pepper to taste
• chopped fresh cilantro
• cotija cheese
• lime wedges
• pickled red onions
• salsa
• sliced avocado
• chopped jalapenos

Equipment

• Skillet
• Wooden Spoon
• Chef's Knife
• Peeler
• Mixing Bowl
• Baking Sheet
• Oven
• Blender

Method

 

1. Add a non-stick skillet over medium-high heat and add a bit of olive oil. Once hot, brown the chicken on both sides, until golden-brown, about 3-4 minutes per side. Set aside.
2. Place a large Dutch oven over medium-high heat and add the olive oil. Once the oil is hot, add the onion and sauté for 4-5 minutes, stirring occasionally.
3. Add the garlic and sauté for about 1 minute, stirring frequently.
4. Remove the Dutch oven from heat and transfer the onion mixture to a blender.
5. Next, add the chipotles and adobo sauce, jalapeno, tomatoes, chicken stock, honey, brown sugar (if using), cumin, cilantro, lime juice, lime zest, and oregano to the blender. Cover and purée until smooth.
6. Transfer the sauce back into the Dutch oven, add the chicken and bay leaf to the sauce. Cook on medium-low heat for 15-20 minutes, or until chicken is tender and easy to shred.
7. Remove and discard the bay leaf. Using two forks, shred the meat and mix it into the sauce. Cook for 10 more minutes. Taste and adjust for spices.
8. Serve the chicken tinga warm, with taco tortilla, and your favorite toppings.

Notes

• Tip 1: If you’re not sure how spicy you want it, start with one chipotle pepper and a small amount of adobo sauce. You can always add more after blending and tasting.
• Tip 2: I like to use two forks or even a hand mixer to shred the chicken into small pieces. This helps it soak up the sauce better and makes every bite flavorful.
• Tip 3: The flavor gets even better the next day. I often make the sauce and shred the chicken the night before, then reheat it when we’re ready to eat.
• Tip 4: If I’m in a hurry, I’ll grab a rotisserie chicken and stir it right into the sauce after blending. It cuts down on prep time and still tastes great.

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Meet Blaire Holloway

Taking traditional feast recipes and giving them a modern, vibrant twist is what drives me. I want to keep your menu exciting and fresh. I handled the cooking and photography for this recipe, working to bridge the gap between classic comfort and contemporary flavor for your table.