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Tinga de Pollo (Chicken Tinga) is SO good.
Next time you have leftover chicken, this is what you need to make.
The sauce is mild and not too spicy yet rich and flavorful.
I like to serve it on top of homemade tostadas, but you can very well do a low carb version next to a salad.
Ingredients
The ingredients above are just for reference. Please see recipe for exact measurements.
Chicken breasts or thighs work best. You’ll need roughly 6 lbs of chicken for this recipe.
Frequently Asked Questions
Why is it called tinga?
Tinga is the name of a dish that is traditionally made with either shredded chicken, beef, or pork. Chicken is the most common though. The recipe calls for tomatoes, chipotle in adobo sauce, and onions.
What part of Mexico is Chicken Tinga from?
Chicken Tinga originated from Puebla and is very popular in the central states of Mexico. There are variations from state to state.
Is tinga served cold?
Tinga can be served either cold or warm, depending on your personal taste.
Step-By-Step Instructions
- Add the chopped tomatoes, chipotle, and chicken broth in a blender.
- Blend until smooth.
The sauce is very simple and easily adjustable.
Some like it hot. If that’s you, add 4 chipotle peppers in adobo or the entire can. For a milder version, use only 2 chipotles.
Or, add 1 chipotle pepper in the blender at a time until you reach your desired heat level.
Time to shred up the cooked chicken. Just get your fork and pull the meat apart.
What a yummy way to use up leftover chicken or jazz up a rotisserie chicken.
Makes for an easy weeknight meal, and it’s high in protein.
- Heat oil.
- Add the onions and caramelize. About 5 minutes, stirring often.
- To the pot, add the shredded chicken and chipotle tomato sauce.
- Stir to combine.
It all comes together in minutes.
Next time you have too many onions, make pickled onions or try this recipe.
It can even be made in the Instant Pot. (See recipe below for Instant Pot Chicken Tinga)
Pro Tip:
Use frozen chicken. The flavorful chipotle sauce will mask any freezer burn.
Tostada Toppings:
Shredded lettuce
Sour Cream
Queso Fresco
Chopped cilantro
Traditionally, Chicken Tinga is served as tostadas, but you can also make tacos or burritos.
There is no wrong way to enjoy the delicious flavors of Tinga de Pollo.
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Did you make this recipe? Please rate the recipe below!
Tinga de Pollo (Chicken Tinga)
Ingredients
To Cook the Chicken:
To Make the Tinga:
- 4 tomatoes diced
- 4 chipotle in adobo sauce peppers use less chipotle if you don’t like it spicy
- 1 cup chicken broth reserved from the cooked chicken
- 1 tbsp salt
- ¼ cup oil
- 2 1/2 onions thinly sliced
For the Tostadas:
- 1 package tostadas
- Refried Beans
- Lettuce
- Cilantro
- Green Onions
- Queso Cotija
- Sour Cream
Instructions
To Cook the Chicken:
- In a large stockpot, add the chicken, water, ½ onion, garlic clove, bay leaf, salt and pepper.
- Cook for 25 minutes or until chicken is no longer pink.
- Remove chicken from the pot.
- Reserve the liquid, and discard the other items.
- Once the chicken is cool enough to handle, shred the chicken with a fork and set aside.
To Make the Tinga:
- Add tomatoes, chipotle, salt, and 1 cup of the reserved chicken broth to a blender.
- Blend until smooth.
- Slice 2 1/2 onions.
- In a stock pot, heat the oil.
- Add the onions and cook until translucent, stirring frequently.
- Add the shredded chicken and the chipotle sauce to the pan.
- Let simmer for 10 minutes.
- If needed, add 1 cup chicken broth.
To Assemble Tostada:
- Add about 2 tbsp tinga, shredded lettuce, cotija, and sour cream.
Notes
- Press Saute button and heat oil. Cook the onions until golden. About 5 minutes. Add the chicken and chipotle sauce. Cover with lid. Move valve to Sealing. High Pressure 8 minutes. Move valve to Venting for quick release. Remove chicken and shred. Return chicken to the IP. Add 1 cup chicken broth. Stir. Keep warm until ready to serve.
Yum! This will add some variety to my chicken menu list.
Definitely! Hope you like it. 🙂
I would love to make more Mexican meals at home. These tostadas loo lovely. Definitely trying them.
Awesome! Hope you enjoy these tostadas.
I am always looking for ways to mix up chicken recipes (am I the only one that gets bored with chicken!?) and this looks PERFECT. Can’t wait to try it!
Yes! Hope you like it.
This looks so simple! My husband is such a chipotle fanatic, he’d love it.
I’m a big chipotle fan too. Hope you make this for him. 🙂
I love Mexican food and this is a must try! We always make tacos, enchiladas and quasedillas but it looks like we need to go a step further and try these tostadas!
You soooo should! I can almost guarantee that you’ll like this recipe.
I LOVE tinga and am excited to try a new recipe. My friend’s mom wrote her recipe on an index card and it is hard to read!
Glad I could help. Hope you enjoy!
I am drooling reading this recipe. A lovely change from regular tacos and tortillas. Thanks for the idea
Hope you try it! It’s amazing!
So good – the sauce is so simple and delicious!
Thanks! Glad you enjoyed this!
I’ve been looking for a good recipe for chicken tinga, I’m so glad I found your recipe. Yum!
Hope you try it. It’s delicious!
Oh I nearly posted these also. Yours look delicious
Thank you! Glad you enjoyed this.
This was fantastic! Thanks for the recipe. Although I am partial to anything with chipotle!
So glad you enjoyed this recipe!
I am so into tinga right – love the heat from these dishes!
Hope you try this recipe. Is delicious!
Handy tip on slicing the onion rather than chopping – looked great on the tostada!
Thank you! Hope you try it!
Wow! Your recipe was so easy to make and OMG delicious!
Easy and delicious! Glad you liked it.