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Chicken Tinga

Chicken Tinga

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Chicken Tinga is Mexican shredded chicken. A whole cut up chicken simmers in a sauce of roasted tomatoes, onions and garlic with chipotles and broth until it's  falling off the bone tender. The chicken itself is smoky and mouthwatering delicious.  Chicken tinga can be stuffed in tacos, nachos, enchiladas or anything where shredded chicken can be used.
Course chicken / poultry
Cuisine Tex Mex
Keyword chicken, Mexican, recipe, shredded chicken, tinga
Prep Time 20 mins
Additional Time 2 hrs 40 mins
Total Time 3 hrs
Servings 6 servings
Calories 65
Author Laurie McNamara

Ingredients

  • 8 medium roma tomatoes cut in half
  • 1 medium yellow onion cut in to large pieces
  • 8 to 10 cloves unpeeled garlic
  • 2 teaspoons olive oil
  • 2 pinches kosher salt
  • 2 chipotles in adobo
  • 2 teaspoons Mexicali Seasoning
  • 1 whole cut up chicken around 4+ pounds
  • freshly ground black pepper more or less to taste
  • 2 cups unsalted chicken stock

Instructions

  • Move your oven rack to the highest position in your oven and preheat your broiler to high.
  • On a large rimmed metal baking sheet, place the tomato halves, onion and garlic cloves. Drizzle with olive oil and season with kosher salt.
  • Broil for 8 minutes or until the skin of the tomatoes shrivels and is charred in spots. Allow to cool before peeling the garlic. In the bowl of your food processor, fitted with the blade attachment, scrape in the tomatoes, onions and garlic. Add in the chipotle peppers and Mexicali seasoning and pulse until smooth.
  • Heat 2 tablespoons olive oil in a large dutch oven oven over high heat.
  • Season the skin side of the chicken pieces with kosher salt and freshly ground black pepper.
  • Once the oil is hot and shimmering, work in batches, placing the chicken breasts skin-side down in the oil. Seasoning the second side. Cook for 3 to 4 minutes or until it easily releases from the pot and is golden brown. Turn and sear on the second side for 3 to 4 minutes more. Transfer the chicken to a clean platter before repeating with the remaining thighs, drumsticks and wings. Once seared, transfer the remaining chicken to the platter.
  • Reduce the heat to medium and carefully pour in the chicken stock and tomato/chipotle puree, using a wooden spatula to scrape the brown bits off of the bottom of the pot. Add the seared chicken pieces back in bring to a low boil before reducing to low heat, simmer for 1-1/2 to 2 hours.
  • Use tongs to remove the chicken to a cutting board. Once cool enough to handle, remove and discard the skin. Pick the chicken off of the bone and shred. Discard any bones and add the shredded chicken back into the pot to keep warm. Season with more salt if needed.
  • Chicken tinga can be served in tacos, on nachos or stuffed in enchiladas or burritos (or more!).

Nutrition

Serving: 1serving | Calories: 65kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 161mg | Potassium: 327mg | Fiber: 3g | Sugar: 4g | Vitamin A: 718IU | Vitamin C: 14mg | Calcium: 49mg | Iron: 1mg