Chicken Tinga Recipe

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Chicken Tinga, or tinga de pollo, is a Mexican dish consisting of shredded chicken in a saucy, smoky, spicy tomato chipotle sauce. It’s not only quick and easy, but healthy, exploding with flavor and wonderfully versatile. 

Servings : 6-8

4 cups shredded Rotisserie chicken (see Notes)
1 tablespoon olive oil
1 sweet onion halved and thinly sliced
4 cloves garlic minced
2 tablespoons chipotle peppers in adobo sauce chopped
1 tablespoon adobo sauce (from above can) or to taste
1 teaspoon chicken bouillon
1 tsp EACH dried oregano, dried cumin
3/4 teaspoon salt
1/2 tsp EACH dried coriander, smoked paprika
1 14 oz. can fire roasted tomatoes with juices
1 4 oz. can mild diced green chiles


  1. Heat oil in a large skillet over medium heat. Once hot, add the onions and sauté for 4-5 minutes (If you’ve made your own shredded chicken, you can skip sautéing the onion and instead use a slotted spoon to scoop out the onion simmered with the chicken.)
  2. Add garlic and sauté for 30 seconds. Stir in all remaining ingredients EXCEPT the chicken. Bring to a gentle simmer, and cook for 5 minutes.
  3. Visit Chicken Tinga Recipe @ for full instructions.

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