Traditional Mexican chicken tinga, very few ingredients and so flavorful. You’ll love this easy recipe. You can serve it with rice, in tacos, tostadas or even nachos for a twist.
We usually serve it with rice (you can use the white mexican rice) or with tortillas or corn tostadas to make tacos or tostadas with chopped lettuce, sour cream or Mexican crema, tomato and some lime juice.
CHICKEN TINGA: SPICE LEVEL
If you do not want it so spicy, add less chipotle peppers. We use chipotles in adobo, the ones that come in a can. If you want it it fast, use shredded chicken. It’s an amazing recipe to use the leftovers of a rotisserie chicken. We do it at home all the time.
If you want to have more chicken tinga, add more onion and even grated carrot in the end. I use carrot in my jamaica or hibiscus vegetarian tinga (the recipe on my spanish blog, I’ll upload it soon) and the carrot with the chipotle sauce tastes amazing. Not traditional with carrot but if you want to give it a try and incorporate more vegetables, you’ll love this healthy take. Here’s the recipe video so you can make it a home!
- 2 lb chicken breasts
- 1 onion small, chopped
- 4 tomatoes
- 2 to 4 chipotle chilies or to taste
- 1/2 cup water or stock
- 1 bay leaf
- Salt and pepper to taste
- Corn tostadas or tortillas
- Fresh cheese
- Sour cream
- Place the chicken breasts in a small pot, cover with water and add salt. Bring to a boil over high heat. Then reduce to low heat and cook for approximately 20 to 25 minutes depending on the pot size. Let it cool and shred the meat. If you want a faster version, use letover rotisserie chicken.
- Blend the tomates, chipotle chilies, salt, pepper and water or stock.
- Soften the onion in oil for 3 to 4 minutes.
- Add a bay leaf, tomato sauce and cook for 3 minutes.
- Add the shredded chicken, season with salt and pepper and mix well.
- Cook for 5 to 8 minutes more or until the sauce has evaporated a bit.
- Remove the bay leaf and serve with your favorite garnishes or sides.