Chicken Tinga
Published February 27, 2025. This post may contain affiliate links. Please read my disclosure policy.
This Chicken Tinga recipe is all about bold, slightly spicy, and smoky flavors. The richness of roasted tomatoes and tomatillos, the smokiness of chipotle peppers, and the slow-braised chicken that melts into the sauce make this a dish that excites me every time I make it.
I absolutely love Latin food, and more often than not, you’ll find some version of it on my dinner table at least once a week. Whether it’s salmon fajitas or my delicious arroz con pollo, I just can’t get enough!
Chicken Tinga
Chicken Tinga (Tinga de Pollo) translates from Spanish to English as shredded chicken simmered in a zesty tomato and chipotle pepper sauce. The chicken is braised in this flavorful mixture, similar to a sofrito. This simple yet bold dish originated in Puebla, Mexico, and is commonly found on Mexican restaurant menus worldwide.
There are a few variations of this recipe depending on where you are in Mexico, but this chicken Tinga recipe is my take on the classic. As a chef, I always aim to maximize flavor, bringing out the smoky depth of the chipotle and the richness of the sauce.
My Chicken Tinga recipe is deeply smoky, slightly spicy, and ridiculously versatile. In my house, we love a classic Taco Tuesday – not every week, but at least twice a month, and you can bet Chicken Tinga tacos are on the menu. But honestly, this dish is way too good to stop at tacos. I’ll pile it onto tostadas, spoon it over rice, or even stuff it into a sandwich.
Ingredients and Substitutions
I like to keep things as authentic as possible while making small adjustments to fit what I have on hand. Here’s what I use to make my Chicken Tinga:
- Tomatoes: I prefer to use what’s freshest and in season, which always tends to be vine-ripe tomatoes.
- Tomatillos: These tangy nightshade family fruits add awesome flavor and help cut some of the heat from the spicy peppers.
- Onions: I prefer to use sweet onions but any onion will work.
- Garlic: This is optional but I believe it really adds to the flavor of the tinga sauce.
- Jalapeños: I seed them before roasting but if you like spice, leave the seeds on or upgrade to a spicier pepper.
- Chipotle Peppers: These smoked jalapeños in a ground pepper mixture known as adobo sauce is a staple in this recipe.
- Oregano: Use dry oregano but if you opt for fresh, use it at the very end and finish the chicken tinga with it.
- Cumin: The earthy flavors in cumin are going to help balance out all of the flavors in the sauce.
How to Make Chicken Tinga
Roast the Veggies: I spread tomatoes, tomatillos, garlic, jalapeños, and onions onto a parchment-lined sheet tray and pop them into a 425°F oven. About 30 minutes later, they come out soft, slightly charred, and packed with deep, smoky flavor – exactly what I want for a perfect Tinga sauce.
Blend the Sauce: I take the roasted tomatoes, tomatillos, garlic, jalapeños, and onions and toss them into a blender. Then, I add a chipotle pepper, cumin, oregano, salt, and pepper. I blend until the sauce is smooth but still has some small chunks for texture. Then, I set it aside and move on to the chicken.
Sear the Chicken: I season a broken-down whole chicken generously with salt and pepper, making sure every piece is well coated. Then, I heat some olive oil in a large rondeau pot over medium-high heat. Once the oil is hot, I add the chicken and sear it until golden brown on all sides, about 8-10 minutes per side.
Simmer the Chicken: I pour the pureed sauce right over the seared chicken, making sure every piece is coated. Then, I add chicken stock and give it a stir to mix everything together.
Braise the Chicken: I cover the pot with a lid and let it braise over low heat for about 90-120 minutes.
Shred the Chicken: I take the braised chicken out of the pot and carefully remove the skin and bones. Then, I shred the meat with my hands. Once it’s perfectly pulled apart, I add it back into the sauce, stirring so it soaks up every bit of that smoky, rich flavor – exactly how I want it before serving.
chef tip + notes
I highly recommend roasting the veggies for maximum flavor. I never skip roasting the tomatoes, tomatillos, onions, garlic, and jalapeños, it deepens their flavor and adds a rich, smoky edge to the sauce. If I’m short on time, I’ll broil them for a few minutes to get that char.
- Use Bone-In Chicken for the Best Texture: I always go for a whole chicken, broken down, because the bones and skin add so much depth to the sauce while it braises. If I’m using boneless, skinless chicken, I make sure to add a little extra chicken stock for richness.
- Adjust the Heat to Your Preference: I love a good kick, so I usually add two chipotle peppers for a bolder heat. If I’m making it for someone who prefers it milder, I’ll stick to one pepper and maybe even remove the seeds.
- Tinga Gets Better with Time: Whenever I can, I make Chicken Tinga a day ahead because the flavors intensify overnight. If I have leftovers, they go straight into the fridge, and the next day, the sauce is even richer and more balanced.
- Choose the Right Tomatoes: You can absolutely use any tomatoes in this recipe. In the summer, I love using heirlooms, or cherry tomatoes for their vibrant flavor. In the winter, I stick to Roma or cherry tomatoes since they have the best balance of sweetness and acidity when fresh options are limited.
- Slow Cooker Method: If I’m using a slow cooker, I take advantage of the sauté function to brown the chicken first, this step adds a ton of depth to the final dish. Then, I pour in the blended sauce, cover it, and let it cook on high for 6 hours. The result? Tender, fall-apart Chicken Tinga with minimal effort.
Serving Suggestions
Chicken Tinga is a staple in my house because it’s so versatile, sometimes I serve it as-is with rice and beans, other times I’ll load it up on warm corn tortillas for tacos. My daughter always asks for it in taco form, so that’s usually the way it ends up on the table.
When I make Chicken Tinga tacos, I keep the toppings simple, just like they do in Mexico. The most traditional way is with shredded lettuce, but I like to mix it up with diced onions, fresh cilantro, creamy queso fresco and a scoop of guacamole.
Make-Ahead and Storage
Make-Ahead: You can make this recipe up to 1 day ahead of time, just simply reheat before serving.
How to Reheat: Add the desired amount to a medium-size saucepot with a lid and cook over low heat until hot. You can also heat in a microwave-safe bowl in the microwave until hot.
How to Store: Cover and refrigerate for up to 5 days. This will freeze very well covered for up to 3 months. Thaw for 1 day in the refrigerator before reheating.
More Latin Recipes
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Chicken Tinga
Ingredients
- 6 vine ripe tomatoes sliced into wedges
- 5 tomatillos
- 1 peeled sweet onion sliced into wedges
- 2 jalapeños sliced in half seeds removed
- 10 garlic cloves
- 5 tablespoons of olive oil
- 1 chipotle pepper in adobo sauce
- 2 teaspoons of cumin
- 2 teaspoons of dry oregano
- 1 whole chicken broken down into parts
- 3 cups of good chicken stock
- 12 corn tortillas
- 1 peeled seeded and diced avocado
- 1 cup queso fresco cheese
- ¼ cup chopped fresh cilantro
- sea salt and fresh cracked pepper to taste
Instructions
- Chicken: Place the tomatoes, tomatillos, onions, garlic, and jalapeños on a non-stick cookie sheet tray and toss in 3 tablespoons of olive oil, salt, and pepper, and roast in the oven at 425° for 30 to 35 minutes or until everything is lightly charred.
- Next, add all roasted ingredients into a blender along with chipotle pepper, ground cumin, dry oregano, salt, and pepper to a blender and puree until smooth.
- Season the chicken on all sides with salt and pepper and in a large rondeau pot over medium-high heat with 2 tablespoons of olive oil sear the chicken until golden brown on both sides, about 8-10 minutes per side.
- Add the tomatillo mixture along with the chicken stock, stir and cover and simmer over low heat for 2 hours.
- Remove the skin and bones from the chicken and shred. Keep warm.
- To Plate: Place some shredded chicken in a heated corn tortilla and garnish with avocado, red onion, cilantro, and Oaxaca cheese.
Made this a few times and must say it’s now my favorite way to make a taco. I did use my homemade chicken stock and use extra Chipolte adobo instead of using jalapeno. Also used thighs and breast since I didn’t have a whole bird. Flavor is outstanding.
So glad you enjoyed it!
I made this last night. Delicious! Chicken was so tender and flavorful. It’s an easy recipe.
Excellent!
I love this recipie. I did up the heat level but the preparation technique is fantastic!!
This one’s a stunner. Wow, that was good! Just made this for the family this past weekend and it was a huge hit. Will absolutely be making it again. (And besides, have to figure out something to do with all those leftover chilies in adobo.)
I cut the sauce and stock in half and used a bunch of chicken thighs and the flavors and quantities came out perfect. The red sauce needed a bit more salt than I expected for everything to show up, but it was there. The recipe came out smokey with mild heat. Very nice. I’d definitely throttle up the heat a bit depending on who I’m serving it to. I think it would be better with more heat, but the flavors and the background heat was still fantastic.
To anyone wondering, yeah, just go ahead and make this. It’s awesome.
Chef Billy, everything you have said about elevating our everyday techniques and about what is so special about food, family, and memories really lands with me. Thanks for everything you share to help make us happy out here. Truly appreciated.
Chicken tinga is an absolute favorite of mine: I always make a double batch. Plus, it freezes really well, making it perfect for those busy days when I need a quick, and delicious meal! Thank you!
The chicken is tender and the sauce is really good. I forgot the jalapeño but just added some hot sauce to adjust the seasoning. Would be good on rice for a quick dinner with leftovers.