I perfected an easy spin on Tinga de Pollo where chicken breasts simmer in a simple, savory tomato sauce spiced with chipotle peppers, producing a Tinga Sauce that hides one surprising shortcut.

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I didn’t expect to get obsessed, but here we are. Ive been tweaking a Recipe For Tinga De Pollo that takes plain chicken breasts and turns them into something smoky and a little fiesty thanks to chipotle peppers in adobo.

The Tinga Sauce is simple but sneaky, it hits you with warmth then a bright note that keeps pulling you back, so you end up stealing bites before dinner is even ready. It’s a dinner trick I use when I want something worth talking about, grab a tortilla and see why this one hangs around in your head.

Ingredients

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Chicken breasts: Lean protein, fills you up and shreds easily for tacos, low in fat.
Onion: Adds sweet savory backbone, packs fiber and vitamin C, caramelize for depth.
Garlic: Tiny but mighty, boosts savory flavor and has immune friendly compounds.
Chipotle peppers in adobo: Smoky spicy heat with tangy adobo, gives the dish bold authentic flavor.
Crushed tomatoes: Tomato body and umami, adds mild sweetness and a bit of acidity.
Lime juice: Bright acidic lift, wakes up flavors, balances smoky heat and tomato richness.
Tortillas: Corn gives earthy texture and corn flavor, flour tortillas are softer and pliable.
Cilantro: Adds bright herbal zing, fresh finish, optional cause some people hate it.

Ingredient Quantities

1 1/4 pounds boneless skinless chicken breasts about 2 medium ones

1 tablespoon olive oil

1 medium white or yellow onion thinly sliced

3 cloves garlic minced

1 (14 oz) can crushed tomatoes

2 to 3 chipotle peppers in adobo chopped (use more if you like it spicy)

1 tablespoon adobo sauce from the chipotle can

1 cup low sodium chicken broth

1 teaspoon dried Mexican oregano

1/2 teaspoon ground cumin

1 bay leaf optional

1 teaspoon kosher salt plus more to taste

1/2 teaspoon freshly ground black pepper

1 tablespoon fresh lime juice

1/4 cup chopped fresh cilantro optional

Corn or flour tortillas for serving

Optional toppings like thinly sliced radishes crumbled queso fresco sliced avocado sliced white onion and lime wedges

How to Make this

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1. Heat 1 tablespoon olive oil in a large skillet over medium heat, add the thinly sliced onion and cook until soft and starting to brown about 6 to 8 minutes, then stir in the minced garlic and cook 30 to 60 seconds until fragrant.

2. Pour in the 14 ounce can crushed tomatoes, 1 cup low sodium chicken broth, the 2 to 3 chopped chipotle peppers and 1 tablespoon adobo sauce, then stir in 1 teaspoon dried Mexican oregano, 1/2 teaspoon ground cumin, the bay leaf if using, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Bring to a gentle simmer.

3. Nestle the 1 1/4 pounds boneless skinless chicken breasts into the sauce, reduce heat to low, cover partially and simmer until the chicken is cooked through about 15 to 20 minutes depending on thickness, chicken should reach 165F or juices run clear.

4. Remove the chicken to a plate and let rest a few minutes so it shreds easier, meanwhile if the sauce seems very thin increase the heat and simmer uncovered to reduce for 5 minutes.

5. Shred the chicken with two forks or use a hand mixer for 10 to 15 seconds for an easy hack that saves time, then return the shredded chicken to the skillet with the sauce.

6. Simmer the shredded chicken in the sauce for 2 to 4 minutes so it soaks up the flavor, taste and add more salt or another chopped chipotle if you want it hotter.

7. Stir in 1 tablespoon fresh lime juice and fold in 1/4 cup chopped fresh cilantro if using, remove and discard the bay leaf.

8. Warm corn or flour tortillas in a dry skillet or wrap in a damp towel and microwave for 20 to 30 seconds so they stay soft, keep them covered until ready to serve.

9. Serve the tinga on warm tortillas and top with sliced radishes, crumbled queso fresco, sliced avocado, sliced white onion and lime wedges as you like. Leftovers keep 3 to 4 days in the fridge or freeze for longer storage.

Equipment Needed

1. Large heavy skillet with lid (about 12 inches)
2. Chef knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring cups and measuring spoons
6. Can opener
7. Tongs or slotted spoon
8. Two forks or a hand mixer for shredding the chicken
9. Instant read thermometer

FAQ

Q: How do I control the spice level?

A: Start with 1 chipotle pepper for mild, 2 for medium and 3 for spicy. You can rinse or remove seeds from the peppers to tame heat, or use less adobo sauce. If you dont have chipotles, use smoked paprika plus a pinch of cayenne for smokiness without the same bite.

Q: Can I use rotisserie or leftover chicken instead of cooking breasts?

A: Yes, rotisserie or leftover shredded chicken works great. If you cook breasts fresh, simmer until internal temp is 165 F then shred with two forks or toss into a stand mixer for 30 seconds to shred fast.

Q: Can I make this in a slow cooker or Instant Pot?

A: Yes. Slow cooker: sauté onion & garlic, then add everything and cook on low 3 to 4 hours. Instant Pot: sauté, add ingredients and pressure cook on high 8 to 10 minutes for breasts, then let natural release 5-10 minutes before shredding.

Q: How long will leftovers keep, can I freeze it?

A: Keeps 3 to 4 days in the fridge. For freezing, cool completely and freeze up to 3 months in airtight containers. Thaw overnight in the fridge and reheat gently on the stove with a splash of broth.

Q: Best way to serve it?

A: Warm corn tortillas are traditional, top with sliced radishes, crumbled queso fresco, sliced avocado, raw onion and lime. It also makes great tostadas, burrito bowls, nachos or a filling for enchiladas.

Q: Any good substitutions if I dont have chipotles or cilantro?

A: For chipotles try smoked paprika + a little cayenne and some tomato paste for depth. For cilantro you can use chopped parsley or skip it and add extra lime juice for brightness. Chicken thighs can replace breasts for juicier results.

Tinga De Pollo (Mexican Chicken Tinga) Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs (they stay juicier), or use about 2 cups shredded rotisserie chicken to save time.
Chipotle peppers in adobo: use 1 teaspoon chipotle powder plus 1 tablespoon tomato paste or adobo sauce, or try 2 teaspoons smoked paprika and a pinch of cayenne if you dont have canned chipotles.
Crushed tomatoes: sub one 14 oz can fire roasted tomatoes for extra smokey flavor, or mix 1 cup tomato sauce with 1/2 cup diced tomatoes if thats what you have.
Low sodium chicken broth: use vegetable broth for a meatless version, or just water plus 1 chicken bouillon cube or 1 teaspoon bouillon paste if youre out of broth.

Pro Tips

1) Even thickness and a quick sear makes a big difference. Pound or butterfly the breasts so they cook the same, then brown them a bit in the hot oil before simmering. It adds real flavor and keeps the chicken from drying out.

2) Control the heat like a pro. Remove seeds from the chipotles if you want less burn, or start with one pepper and taste after shredding, you can always add more. The adobo sauce is concentrated so go easy, and if the sauce tastes too sharp a tiny pinch of sugar will tame it.

3) Fast shredding hacks and juicy meat. Let the cooked chicken rest 4 to 6 minutes so it holds together, then use a hand mixer for 10 to 15 seconds or a stand mixer with the paddle to shred in a flash. Save any pan juices and fold them back in for extra moistness.

4) Finish and serve smart. Reduce the sauce if it seems thin so it clings to the chicken, then add lime and cilantro at the very end to keep the brightness. Warm tortillas and keep them covered so they stay soft, and try quick-pickled onions or radishes to cut the heat and add crunch.

Tinga De Pollo (Mexican Chicken Tinga) Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I perfected an easy spin on Tinga de Pollo where chicken breasts simmer in a simple, savory tomato sauce spiced with chipotle peppers, producing a Tinga Sauce that hides one surprising shortcut.

Servings

servings

Calories

243

kcal

Equipment: 1. Large heavy skillet with lid (about 12 inches)
2. Chef knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring cups and measuring spoons
6. Can opener
7. Tongs or slotted spoon
8. Two forks or a hand mixer for shredding the chicken
9. Instant read thermometer

Ingredients

1 1/4 pounds boneless skinless chicken breasts about 2 medium ones
1 tablespoon olive oil
1 medium white or yellow onion thinly sliced
3 cloves garlic minced
1 (14 oz) can crushed tomatoes
2 to 3 chipotle peppers in adobo chopped (use more if you like it spicy)
1 tablespoon adobo sauce from the chipotle can
1 cup low sodium chicken broth
1 teaspoon dried Mexican oregano
1/2 teaspoon ground cumin
1 bay leaf optional
1 teaspoon kosher salt plus more to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lime juice
1/4 cup chopped fresh cilantro optional
Corn or flour tortillas for serving
Optional toppings like thinly sliced radishes crumbled queso fresco sliced avocado sliced white onion and lime wedges

Directions

Heat 1 tablespoon olive oil in a large skillet over medium heat, add the thinly sliced onion and cook until soft and starting to brown about 6 to 8 minutes, then stir in the minced garlic and cook 30 to 60 seconds until fragrant.
Pour in the 14 ounce can crushed tomatoes, 1 cup low sodium chicken broth, the 2 to 3 chopped chipotle peppers and 1 tablespoon adobo sauce, then stir in 1 teaspoon dried Mexican oregano, 1/2 teaspoon ground cumin, the bay leaf if using, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Bring to a gentle simmer.
Nestle the 1 1/4 pounds boneless skinless chicken breasts into the sauce, reduce heat to low, cover partially and simmer until the chicken is cooked through about 15 to 20 minutes depending on thickness, chicken should reach 165F or juices run clear.
Remove the chicken to a plate and let rest a few minutes so it shreds easier, meanwhile if the sauce seems very thin increase the heat and simmer uncovered to reduce for 5 minutes.
Shred the chicken with two forks or use a hand mixer for 10 to 15 seconds for an easy hack that saves time, then return the shredded chicken to the skillet with the sauce.
Simmer the shredded chicken in the sauce for 2 to 4 minutes so it soaks up the flavor, taste and add more salt or another chopped chipotle if you want it hotter.
Stir in 1 tablespoon fresh lime juice and fold in 1/4 cup chopped fresh cilantro if using, remove and discard the bay leaf.
Warm corn or flour tortillas in a dry skillet or wrap in a damp towel and microwave for 20 to 30 seconds so they stay soft, keep them covered until ready to serve.
Serve the tinga on warm tortillas and top with sliced radishes, crumbled queso fresco, sliced avocado, sliced white onion and lime wedges as you like. Leftovers keep 3 to 4 days in the fridge or freeze for longer storage.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.