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Authentic Chicken Tinga (Tinga de Pollo)

A close-up of shredded chicken tinga piled high on a white plate, coated in a vibrant red, savory sauce.
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Make flavorful, smoky Chicken Tinga using chipotle peppers in adobo sauce. This recipe provides instructions for stovetop, slow cooker, and Instant Pot methods.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 large white onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
  • 1 cup chicken broth
  • 2 to 3 chipotle peppers in adobo sauce, minced (adjust for spice level)
  • 1 tablespoon adobo sauce from the can
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt, or to taste
  • 1/4 cup water (for Instant Pot only)

Instructions

  1. Place chicken in a large pot or Dutch oven. Cover with water, bring to a boil, then reduce heat and simmer until cooked through, about 15-20 minutes. Remove chicken, reserving 1 cup of the cooking liquid. Shred the chicken using two forks.
  2. For Stovetop Method: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more. Stir in diced tomatoes, reserved cooking liquid, minced chipotle peppers, adobo sauce, oregano, and cumin. Bring to a simmer. Add shredded chicken, stir to coat, and cook for 10 minutes until sauce thickens slightly. Season with salt.
  3. For Slow Cooker Method: Combine all ingredients (except chicken) in the slow cooker. Add the raw chicken breasts/thighs on top. Cook on low for 6-8 hours or high for 3-4 hours. Remove chicken, shred it, return it to the sauce, and stir well.
  4. For Instant Pot Method: Place chicken, broth, tomatoes, chipotle peppers, adobo sauce, oregano, cumin, and salt in the inner pot. Add 1/4 cup water. Secure the lid and set the valve to sealing. Cook on High Pressure for 12 minutes. Allow pressure to naturally release for 5 minutes, then quick release the remaining pressure. Remove chicken, shred it, return it to the pot, and stir to coat.
  5. Serve the Chicken Tinga hot on tortillas for tacos or tostadas, or over rice.

Notes

  • For tacos, serve with crumbled cotija cheese, sliced avocado, and a drizzle of Mexican crema or sour cream.
  • If you prefer a smoother sauce, blend the tomatoes, chipotles, and adobo sauce before adding them to the skillet or pot.
  • This shredded chicken freezes well for future meals. Cool completely before storing in an airtight container.

Nutrition

Find it online: https://savorsensations.com/chicken-tinga-recipe-authentic-smoky-chipotle-chicken/