This Easy Chicken Tinga Recipe combines tender shredded chicken thighs with tomatoes, onions, and smoky chipotle peppers in adobo sauce. Inspired by the traditional Mexican dish from Puebla, this flavorful stovetop chicken is perfect for tacos, tostadas, burritos, or rice bowls.
The secret to great Chicken Tinga is the chipotle sauce. Chipotle peppers add a rich, smoky flavor and a spicy kick, while diced tomatoes and tomato sauce create a savory base that coats every piece of shredded chicken.
Best of all, this recipe comes together in approximately 40 minutes using simple ingredients and one skillet.
Why You’ll Love This Chicken Tinga
- Bold Mexican flavor: Smoky chipotle peppers give the sauce its signature taste.
- Easy preparation: Everything cooks in one skillet.
- Tender shredded chicken: Boneless chicken thighs stay juicy as they simmer.
- Versatile: Perfect for tacos, tortillas, rice bowls, and meal prep.
- Ready in 40 minutes: A flavorful option for busy weeknights.
How to Make Chicken Tinga
Start by heating a large skillet over medium-high heat. Lightly coat it with cooking spray, then add the boneless, skinless chicken thighs. Season with garlic salt and brown the chicken on both sides.
Add chopped yellow onion and cook until tender. Stir in the drained diced tomatoes, tomato sauce, and chopped chipotle peppers in adobo sauce.
Reduce the heat and simmer for approximately 20 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F.
Remove the chicken, shred it using two forks, and return it to the skillet. Stir until the shredded chicken is evenly coated with the smoky tomato-chipotle sauce.
For authentic smoky flavor, use chipotle peppers in adobo sauce. Adjust the amount to suit your preferred spice level.
What to Serve with Chicken Tinga
Spoon the chicken into warm tortillas and top with crumbled queso fresco and chopped avocado.
Complete your meal with Spanish Rice, Schmaltz-Refried Pinto Beans, or Classic Mexican Guacamole.
Whether you’re preparing an easy family dinner or filling for taco night, this Chicken Tinga delivers smoky, savory Mexican-inspired flavor in every bite.
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Chicken Tinga
- Total Time: :40
- Yield: 4 1x
Ingredients
- No-Stick Cooking Spray
- 1–1/4 pounds boneless skinless chicken thighs
- 1/4 teaspoon garlic salt
- 1/2 cup chopped yellow onion
- 1 can (14.5 oz each) Diced Tomatoes, drained
- 1 can (8 oz each) Tomato Sauce
- 1/3 cup chopped chipotle peppers in adobo sauce
- 1/2 cup crumbled queso fresco cheese
- 1/2 cup chopped avocado
- Spanish Rice, optional
- Schmaltz-Refried Pinto Beans, optional
Instructions
- Spray large skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with garlic salt and cook 3 to 5 minutes or until browned on both sides.
- Add onion; cook until tender. Add drained tomatoes, tomato sauce and peppers; stir to combine. Reduce heat to low; simmer 20 minutes, stirring occasionally.
- Remove chicken from skillet; shred with two forks. Return chicken to sauce mixture; stir to combine. Sprinkle each serving with cheese and avocado. Serve with rice and beans, if desired.
- Serve on tortillas.
- Prep Time: :20
- Cook Time: :20
- Category: Dinner
- Method: Stove Top
- Cuisine: Mexican