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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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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 from the pot.
- 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 on medium heat.
- If needed, add 1 cup chicken broth.
To Assemble Tostada:
- Smear refried beans (about 2 tablespoons) to a tostada.
- Add about 2 tbsp tinga, shredded lettuce, sour cream, and cotija.
Video
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.
We enjoyed every bit of the tostada’s tonight. I shredded the chicken and it was a bit dry so I just stuck it back in the water it boiled in and had it sit there until I added it to the tomato mixture – was perfect! Thank you!
Yes! Love it when people try my recipes. So glad you enjoyed it!