Mexican Chicken Tinga with Chipotle
shared by Nibblore Español
This chicken tinga pairs juicy shredded chicken with a thick tomato, onion, and chipotle sauce that is smoky and moderately spicy. Gently poaching the chicken and reducing the sauce before combining them keeps the meat tender and moist. It is perfect for an informal meal served on tostadas, in tacos, or in Mexican-style sandwiches. • Using both breast and thigh meat provides a balance of lean meat and juiciness; avoid boiling the broth vigorously so both cuts stay tender. • For a milder tinga, use only one chipotle pepper and omit the tablespoon of adobo sauce. • Serve the tinga on corn tostadas, adding avocado, lettuce, or pickled onion just before eating to preserve their textures. • Replace the fresh tomatoes with 500 g canned whole tomatoes, drained; reduce the sauce for a few extra minutes if it is too thin. • You can use 900 g boneless, skinless chicken thighs instead of the breast-and-thigh mixture; cooking may require up to 2 additional minutes. • If Mexican oregano is unavailable, use 3/4 teaspoon regular dried oregano and a pinch of marjoram. Let the tinga cool, then refrigerate it in an airtight container for up to 4 days or freeze in portions for up to 3 months. Thaw overnight in the refrigerator and reheat in a covered skillet over medium-low heat for 6–8 minutes, adding a splash of water or broth if dry, until it reaches 74°C.
- Total time
- 65 min
- Servings
- 6
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 900 gchicken breasts and thighs, boneless and skinless
- 750 mlwater
- 1 ½ tspfine salt, divided
- 2 tbspvegetable oil
- 2white onions, medium and thinly sliced
- 3 clovegarlic, minced
- 500 gripe tomatoes, quartered
- 2chipotle peppers in adobo
- 1 tbspadobo sauce from the chipotle peppers
- 1 tspdried Mexican oregano
- ½ tspground cumin
- 1bay leaf
- 1 tbspfreshly squeezed lime juice
Instructions
- 1Place the chicken in a medium saucepan with the water and 1 teaspoon of the salt. Bring just to a simmer over medium-high heat, skim any foam from the surface, and reduce the heat. Partially cover and cook at a very gentle simmer for 15–18 minutes, until the thickest part reaches 74°C.
- 2Transfer the chicken to a plate and let it rest for 5 minutes. Reserve 375 ml of the cooking broth. Use two forks to shred the chicken into medium pieces; they do not need to be uniform.
- 3Heat the oil in a 30 cm deep skillet or casserole over medium heat. Add the onions and 1/4 teaspoon of the salt. Cook for 10–12 minutes, stirring frequently, until very soft and beginning to brown. Remove about one-quarter of the onions and set aside.
- 4Add the garlic to the pan and cook for 30 seconds. Stir in the tomatoes, chipotles, adobo sauce, oregano, cumin, and 250 ml of the reserved broth. Cook uncovered for 8 minutes, stirring occasionally, until the tomatoes soften.
- 5If the bay leaf was accidentally added to the sauce, remove it; it is added in the next step. Carefully transfer the contents of the pan to a blender. Remove the center cap from the lid and cover the opening with a folded kitchen towel to let steam escape; blend for 45–60 seconds, until smooth.
- 6Pour the sauce back into the pan, add the bay leaf, and cook over medium-low heat for 6–8 minutes. Stir to prevent splattering, until the sauce thickens slightly and a spoon drawn across the bottom leaves a brief trail.
- 7Stir in the shredded chicken and reserved onions. Cook over low heat for 5 minutes, stirring twice. If the mixture seems dry, add the reserved broth 1 tablespoon at a time; it should be juicy but not watery.
- 8Remove the bay leaf. Stir in the lime juice and remaining 1/4 teaspoon salt, then taste and adjust the seasoning. Let the tinga rest for 5 minutes before serving so the chicken can absorb the sauce.