Chicken Tinga

The first time I tasted Chicken Tinga, I was completely enchanted. It was a chilly evening, and the warmth of the spices filled the home with an irresistible aroma. I remember sitting around the table with friends, sharing stories and laughter, as we savored the tender, shredded chicken enveloped in a smoky, flavorful sauce. Each bite was a delightful explosion of flavors that transported us straight to Mexico. This dish has a way of bringing people together, making it perfect for gatherings or a cozy weeknight dinner. I’ve made it countless times since that fateful night, and every time, it feels like a celebration.

Recipe Ingredients for Chicken Tinga

When it comes to Chicken Tinga, the ingredients play a crucial role in building the flavor profile. Each component contributes to a deliciously cohesive dish that’s packed with taste. Here’s a look at the key players:

• 2 pounds chicken breasts, boneless and skinless
• 2 bay leaves
• ½ teaspoon salt
• 2 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 14-ounce (400g) canned tomatoes, preferably fire roasted
• 2 chipotles in adobo and 1 tablespoon of the sauce
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ cup water
• 1 lime, juiced
• 12 corn or flour tortillas
• avocado
• fresh cilantro
• diced red onion

Preparation Steps for Chicken Tinga

Preparing Chicken Tinga is a delightful experience, filled with fragrant aromas and vibrant colors. Let’s dive into the steps that will transform your kitchen into a flavorful haven. Follow these detailed instructions and enjoy the process!

1. Start by placing the chicken breasts in a saucepan and covering them with water. Add the bay leaves and bring the mixture to a boil over high heat.
2. Once boiling, reduce the heat to a simmer. Keep an eye on the chicken, cooking it for about 10 to 12 minutes until it reaches an internal temperature of 165°F (74°C). I recommend using a kitchen thermometer to ensure the chicken is cooked perfectly and remains juicy.
3. Once cooked, transfer the chicken to a cutting board or bowl. Let it cool slightly before shredding the meat using two forks. Set the shredded chicken aside.
4. In a skillet, heat the olive oil over medium heat. Add the sliced onions and sauté until they become caramelized, which usually takes around 5 to 7 minutes. Stir occasionally to avoid burning.
5. Once the onions are golden and soft, add the minced garlic and cook for an additional 30 seconds until fragrant. Be careful not to let it burn, as burnt garlic can taste bitter.
6. Next, introduce the diced tomatoes, chipotles in adobo, oregano, cumin, and cinnamon to the skillet. Stir well to combine all the ingredients.
7. Let the mixture cook for about 30 minutes, allowing the flavors to meld beautifully. You’ll notice the sauce becoming thicker and richer in flavor as it cooks.
8. After 30 minutes, transfer the hot sauce to a blender. Add the water and lime juice and blend until smooth. This will create a luscious sauce that perfectly coats the chicken.
9. Return the blended sauce to the skillet and warm it over low heat. Add the shredded chicken back into the skillet, tossing it until well coated in the sauce. Remove from heat when everything is heated through.
10. Now it’s time to serve! Warm up your tortillas or taco shells and fill them generously with the Chicken Tinga. Top with fresh cilantro, diced onion, and slices of avocado as desired.

Recipe Variations about Chicken Tinga

There are so many ways to enjoy Chicken Tinga! Here are some fun variations to try that will add a personal twist to this classic dish.

• Wrap it Up: Use the Chicken Tinga as a filling in burritos or wraps for a hearty lunch option.
• Nacho Topping: Use the shredded chicken as a tasty topping for nachos, layering it with cheese and your favorite toppings for a fun snack.
• Salad Topper: Serve it over a bed of greens for a delicious and healthy salad option that adds a kick to your greens.
• Quesadillas: Make crispy quesadillas by filling tortillas with Chicken Tinga and cheese, grilling them until golden brown.
• Meal Prep: Make a double batch of the Chicken Tinga to have ready for meals throughout the week. It freezes well and can be reheated easily.
• Different Proteins: Try substituting the chicken with shredded turkey or even jackfruit for a vegetarian version.

How to Enjoy Chicken Tinga

Serving Chicken Tinga is where the fun truly begins! Here are some delicious ideas on how to enjoy this flavorful dish:

• As Tacos: Fill warm corn or flour tortillas generously with Chicken Tinga and top with fresh cilantro, avocado, and diced red onion. A squeeze of lime adds a wonderful zing.
• With Rice: Serve the Chicken Tinga over a bed of fluffy rice for a filling and satisfying meal.
• For Lunch: Pack leftovers as a delicious lunch option, served in a wrap or with a side salad.
• At Parties: Set up a taco bar with Chicken Tinga as one of the main attractions. Let guests build their own tacos with various toppings.
• Perfect for Game Day: Serve Chicken Tinga nachos or sliders during game day parties for a crowd-pleasing snack.
• Seasonal Pairing: As it’s a versatile dish, Chicken Tinga suits any season but is especially delightful in the warmer months when fresh ingredients are abundant.

FAQ

Conclusion

Chicken Tinga is a vibrant, flavorful dish that truly captures the essence of Mexican cuisine. Its rich sauce and tender chicken make it a favorite for gatherings or simple weeknight dinners. I encourage you to give this recipe a try; it’s not just a meal, but an experience that brings people together around the table. Enjoy every bite!

Chicken Tinga

The ultimate comfort food, Chicken Tinga is a flavorful Mexican dish that brings together tender chicken and smoky spices. Perfect for tacos or served over rice, it’s an easy weeknight dinner that will impress your family and friends.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 tacos

Course: Dinner

Cuisine: Mexican

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds chicken breasts boneless and skinless
• 2 bay leaves
• ½ teaspoon salt
• 2 tablespoons olive oil
• 1 medium yellow onion thinly sliced
• 3 cloves garlic minced
• 1 14-ounce (400g) canned tomatoes preferably fire roasted
• 2 chipotles in adobo and 1 tablespoon of the sauce
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ cup water
• 1 lime juiced
• 12 corn or flour tortillas
• avocado
• fresh cilantro
• diced red onion

Equipment

• Saucepan
• Skillet
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Large Pot
• Baking Sheet
• Frying Pan
• Blender

Method

 

1. Start by placing the chicken breasts in a saucepan and covering them with water. Add the bay leaves and bring the mixture to a boil over high heat.
2. Once boiling, reduce the heat to a simmer. Keep an eye on the chicken, cooking it for about 10 to 12 minutes until it reaches an internal temperature of 165°F (74°C). I recommend using a kitchen thermometer to ensure the chicken is cooked perfectly and remains juicy.
3. Once cooked, transfer the chicken to a cutting board or bowl. Let it cool slightly before shredding the meat using two forks. Set the shredded chicken aside.
4. In a skillet, heat the olive oil over medium heat. Add the sliced onions and sauté until they become caramelized, which usually takes around 5 to 7 minutes. Stir occasionally to avoid burning.
5. Once the onions are golden and soft, add the minced garlic and cook for an additional 30 seconds until fragrant. Be careful not to let it burn, as burnt garlic can taste bitter.
6. Next, introduce the diced tomatoes, chipotles in adobo, oregano, cumin, and cinnamon to the skillet. Stir well to combine all the ingredients.
7. Let the mixture cook for about 30 minutes, allowing the flavors to meld beautifully. You'll notice the sauce becoming thicker and richer in flavor as it cooks.
8. After 30 minutes, transfer the hot sauce to a blender. Add the water and lime juice and blend until smooth. This will create a luscious sauce that perfectly coats the chicken.
9. Return the blended sauce to the skillet and warm it over low heat. Add the shredded chicken back into the skillet, tossing it until well coated in the sauce. Remove from heat when everything is heated through.
10. Now it’s time to serve! Warm up your tortillas or taco shells and fill them generously with the Chicken Tinga. Top with fresh cilantro, diced onion, and slices of avocado as desired.

Notes

• Storing: Keep your leftover Chicken Tinga in an airtight container in the fridge for up to 3 to 4 days. Reheat in a skillet or in the microwave.
• Freezing: Chicken Tinga can be frozen for up to two months. Thaw completely before reheating.

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Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.