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Chipotle Chicken Tinga

A flavorful and versatile Mexican dish made with smoky chipotle peppers and tender chicken, perfect for tacos, burrito bowls, or a light meal over lettuce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs chicken thighs Choose boneless for easier shredding.
  • 1 whole onion, sliced
  • 3 cloves garlic, minced
  • 1 can chipotle peppers in adobo sauce Adjust the number of peppers to control spiciness.
  • 1 tsp cumin
  • 1 tsp oregano
  • to taste Salt and pepper
  • 2 cups chicken broth
  • 1 tbsp olive oil

Method
 

Cooking
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the sliced onion and garlic, and sauté until softened.
  3. Add the chicken thighs to the skillet and cook until browned on both sides.
  4. Remove the chicken and shred it.
  5. In a blender, combine chipotle peppers, cumin, oregano, and chicken broth. Blend until smooth.
  6. Pour the sauce into the skillet, add the shredded chicken, and stir to combine.
  7. Simmer for 20 minutes, allowing the flavors to meld.
  8. Serve the Chicken Tinga in tacos, wraps, or bowls.

Notes

To store leftovers, cool completely, store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Thaw in the fridge before reheating.