Chicken Tinga
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.
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.
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.
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.
Nutrition
Calories: 355kcalCarbohydrates: 22gProtein: 18gFat: 22gSaturated Fat: 6gCholesterol: 56mgSodium: 242mgPotassium: 568mgFiber: 4gSugar: 5gVitamin A: 844IUVitamin C: 18mgCalcium: 115mgIron: 2mg