The Zesty Mexican Chicken Tinga Recipe Everyone Loves

Savory chicken tinga brings a burst of Mexican street food magic right to your kitchen.

Flames of smoky chipotle peppers dance through tender shredded meat.

Authentic flavors tell stories of vibrant culinary traditions passed down through generations.

Colorful ingredients promise a meal that sparks conversation and delights the senses.

Regional spices create a symphony of bold, unexpected tastes.

Quick preparation means you can whip up this crowd-pleasing dish in under thirty minutes.

Serve this irresistible chicken over warm tortillas and watch everyone’s eyes light up with excitement.

What’s Cooked in Chicken Tinga

• Chicken Breasts: Main protein that provides tender and lean meat for the dish, fresh chicken works best.

• Onion, Garlic, Cilantro: Flavor enhancers that create a rich and aromatic base for the chicken tinga, choose fresh and fragrant produce.

• Tomatillos, Serrano Chiles: Core ingredients that provide tangy and spicy notes to the sauce, select ripe and firm tomatillos.

• Cumin, Allspice Berries, Salt: Warming spices that add depth and complexity to the overall flavor profile, use whole spices when possible.

• Vegetable Oil, Chicken Broth: Essential for cooking and creating moisture in the dish, use neutral-flavored oil.

• Avocado, Parsley Leaves, Corn Tortillas, Beans: Fresh and traditional sides that complement the chicken tinga, choose ripe avocados and soft corn tortillas.

Chicken Tinga Prep Instructions With A Spicy Twist

Step 1: Poach the Protein

Place chicken breasts in a large pot with enough water to cover.

Add whole onion, smashed garlic cloves, fresh cilantro sprigs, and a pinch of salt.

Simmer gently until chicken is completely cooked through.

Remove chicken and keep the flavorful broth for later use.

Step 2: Shred the Tender Meat

Transfer cooked chicken to a cutting board.

Using two forks, pull and tear the chicken into small, consistent shreds.

Set aside.

Step 3: Craft the Vibrant Sauce

Heat vegetable oil in a deep skillet over medium heat.

• Diced onion
• Minced garlic
• Quartered tomatillos
• Sliced serrano chiles
• Ground cumin
• Crushed allspice berries
• Chopped cilantro

Sauté until vegetables transform color and release aromatic oils.

Pour in reserved chicken broth and cook until vegetables soften and liquid reduces by half.

Allow mixture to cool slightly.

Step 4: Transform Sauce to Smooth Perfection

Transfer cooled vegetable mixture to blender.

Pulse until sauce becomes completely smooth and uniform in texture.

Step 5: Unite Chicken and Sauce

In a fresh saucepan, heat vegetable oil.

Sauté sliced onions until translucent and glossy.

Add shredded chicken and cook for several minutes.

Pour blended sauce over chicken, stirring to combine.

Bring to gentle boil, then reduce heat and simmer for 10 minutes.

Taste and adjust seasoning as desired.

Step 6: Create Beautiful Presentation

Plate chicken tinga attractively.

Garnish with elegantly sliced avocado and delicate parsley leaves.

Accompany with warm corn tortillas and refried beans.

Chicken Tinga Notes With Saucy Flavor

• Use two forks to pull chicken apart for consistent, tender shreds that absorb sauce perfectly.
• Adjust serrano chile quantity to control spiciness – remove seeds for milder version or add more for extra kick.
• Save the cooking liquid from chicken as a flavorful base for future soups or added moisture in the tinga sauce.
• Chicken tinga freezes wonderfully for up to 3 months, making it an excellent make-ahead dish for quick weeknight meals.
• Replace chicken with jackfruit or tofu for vegetarian/vegan alternatives that maintain the authentic Mexican flavor profile.

Chicken Tinga Stores Great for Next-Day Tacos

• Store leftover chicken tinga in an airtight container in the refrigerator for up to 4 days, ensuring the lid is tightly sealed to maintain freshness.
• Transfer cooled chicken tinga to freezer-safe containers or heavy-duty freezer bags, removing excess air to prevent freezer burn. Freeze for up to 3 months.
• Warm refrigerated chicken tinga in a skillet over medium heat, stirring occasionally and adding a splash of broth to prevent drying. Heat until the internal temperature reaches 165°F.
• Place chicken tinga in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring between each interval to ensure even heating.

Best Bites With Chicken Tinga

• Pair with Mexican Lager: Crisp, light Mexican beers like Corona or Modelo Especial perfectly complement the spicy, tangy chicken tinga, cutting through its rich flavors and refreshing the palate.
• Citrus-Infused Margarita: Blend a classic margarita with fresh lime juice and a touch of orange liqueur to balance the dish's heat, creating a zesty and vibrant drinking experience that enhances the tinga's complex spices.
• Create Herb-Focused Sidekick: Prepare a light, bright cilantro-lime rice that absorbs the sauce's robust flavors, providing a neutral yet complementary base that allows the chicken tinga to shine while adding textural contrast.
• Match with Creamy Complement: Serve alongside a cool, tangy Mexican crema or fresh queso fresco, which will soften the dish's spiciness and add a smooth, creamy element that rounds out the meal's intense flavor profile.

Zesty Chicken Tinga Ideas

• Protein Swap: Replace chicken with shredded turkey or pork for a different meat experience.
• Plant-Based Option: Substitute chicken with jackfruit or tofu, using vegetable broth to maintain authentic flavor profile.
• Gluten-Free Adaptation: Ensure all ingredients are certified gluten-free, especially checking spices and broth. Serve with gluten-free corn tortillas to maintain traditional serving style.
• Reduced-Spice Version: Lower the heat by removing serrano chiles or substituting with mild green chiles, creating a milder sauce for sensitive palates.

FAQs

• What is the origin of Chicken Tinga?

Chicken Tinga is a traditional Mexican dish from Puebla, known for its rich, spicy tomato-based sauce that gives the shredded chicken a distinctive smoky flavor.

• Why do I need to cook the chicken in broth with aromatics?

Cooking the chicken in broth with onion, garlic, and cilantro helps infuse the meat with additional flavor and keeps it moist during the initial cooking process.

• Can I use different types of chiles in the sauce?

Yes, while the recipe calls for serrano chiles, you can substitute with jalapeños or chipotle peppers for a slightly different heat and flavor profile.

• Is Chicken Tinga considered a spicy dish?

The spice level can be adjusted based on the number of chiles used. Typically, it has a mild to medium heat that provides a warm, flavorful kick without being overwhelmingly hot.

Chicken Tinga Juicy Spicy And Ready For Tacos

• Quick and Easy Weeknight Meal: Whip up this flavorful chicken tinga in under an hour, perfect for busy families craving Mexican-inspired comfort food.
• Customize with Ease: Transform the dish into tacos, tostadas, or enchiladas by simply changing the serving style, making it incredibly versatile for different meal preferences.
• Packed with Bold Flavors: Combine smoky tomatillos, spicy serrano chiles, and aromatic spices like cumin and allspice to create a complex, mouthwatering sauce that elevates simple chicken.
• One-Pot Wonder: Minimize kitchen cleanup with this streamlined recipe that uses minimal cookware and requires just a few simple steps from start to finish.

Chicken Tinga Recipe

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4.5 from 10 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Spicy Mexican chicken tinga brings fiery flavors to your dinner table with tender shredded chicken in a smoky chipotle sauce. Zesty tomato-based notes and rich spices create an authentic experience you’ll crave again and again.

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Ingredients

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Chicken:

• 800 grams (28.2 ounces) chicken breast, whole, bone-in, skinless
• Water, enough to cook the chicken
• 1/4 onion
• 1/2 head garlic
• 1/4 bunch fresh cilantro
• Pinch of salt

Sauce Ingredients:

• 8 tomatillos, husked and rinsed
• 4 serrano chiles
• 1 cup chicken broth
• 1/2 onion
• 2 cloves garlic
• 1 tablespoon cumin
• 3 allspice berries
• 1/2 cup fresh cilantro
• 1 tablespoon vegetable oil

Garnish:

• 1 tablespoon vegetable oil
• 1 onion, sliced
• 1 avocado, fan-shaped for decoration
• Fresh parsley, for decoration

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Instructions

1. Immerse chicken breasts in a generously filled pot with water, accompanied by whole onion, crushed garlic, fresh cilantro, and a delicate salt sprinkle, ensuring complete poaching until tender and thoroughly cooked.
2. Transfer the poached chicken onto a clean cutting surface and meticulously shred into delicate, uniform strands using two forks.
3. Activate a deep skillet with vegetable oil, introducing diced onions, minced garlic, chopped tomatillos, sliced serrano chiles, ground cumin, crushed allspice berries, and fragrant cilantro, sautéing until vegetables transform in color and release their aromatic essence.
4. Incorporate reserved chicken broth into the skillet, allowing vegetables to gently simmer and soften while liquid reduces, creating a rich base.
5. Transfer the cooled vegetable mixture into a blender, processing until achieving a silky, smooth sauce consistency.
6. Warm another skillet with vegetable oil, caramelizing sliced onions until translucent and glossy.
7. Introduce shredded chicken into the skillet, stirring and cooking for several minutes to enhance flavor profiles.
8. Pour the blended sauce over the chicken, bringing the mixture to a gentle boil, then reducing heat to simmer for approximately 10 minutes.
9. Taste and calibrate seasonings, ensuring a harmonious blend of flavors.
10. Present the chicken tinga adorned with elegantly fanned avocado slices and delicate parsley leaves, accompanied by refried beans and warm, pillowy corn tortillas.

Notes

• Choose bone-in chicken breasts for extra flavor and moisture during initial cooking process.
• Reserve cooking broth carefully as it enhances the sauce’s depth and provides additional seasoning.
• Use fresh tomatillos for authentic tangy flavor, ensuring they are firm and bright green without blemishes.
• Consider reducing cooking time if using pre-cooked or rotisserie chicken to prevent over-drying the meat.
• Control spice levels by adjusting serrano chile quantity or removing seeds for milder version.
• Toss leftovers with rice, stuff into quesadillas, or use as enchilada filling for versatile meal options.
• Swap chicken with pulled jackfruit or tofu for vegetarian/vegan alternatives without compromising traditional taste profile.
• Store remaining chicken tinga in airtight container for up to 4 days, allowing flavors to develop further in refrigeration.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner
• Method: Boiling
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 4g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 2g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 80mg