Authentic Chicken Tinga

Course: Main Dish

Cuisine: Mexican/Tex-Mex

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 302kcal

Authentic chicken tinga recipe that is a flavorful weeknight dinner idea.

Heat a tablespoon of oil in a large skillet over medium heat. Add the sliced onions and cook until softened, about 5 minutes. Add the garlic, cook for one minute. Add the tomato paste, chipotle sauce (or finely chopped chipotle chile) diced tomatoes (partially drained if very watery) and one cup chicken stock. Bring to a gentle boil and simmer for five minutes.
While the tinga sauce simmers, season both sides of the chicken with salt and pepper. Heat a large skillet or Dutch oven with a tablespoon of oil and sear both sides of the chicken until golden brown. Add the tinga sauce and the remaining one cup of chicken broth to the pot of chicken and simmer until the chicken is cooked to an internal temperature of 165 degrees F, about 15-20 minute. Remove chicken from the sauce and shred with two forks.
Add the tinga sauce to a blender and blend until smooth. Blend in batches depending on the size of your container. DO NOT overfill your blender with hot liquid, as it will explode.
Return the shredded chicken and the tinga sauce to the pot and heat through. Season with salt and black pepper to taste.
Serve as tacos, tostadas, or with Mexican rice and Tex Mex pinto beans, or refried beans.

Skip using raw chicken breasts and use shredded rotisserie chicken instead. Reduce chicken broth by one cup.
Stir some sour cream (to taste) into the tinga sauce and serve over rice. YUMMY!
If using chipotle peppers, be sure to remove any stems if attached.
To make in the slow cooker: Yes, simply season your chicken breasts with salt and pepper then place in the slow cooker. Pour the remaining ingredients (not the tortillas or toppings) and cook until the chicken is 165 degrees F., about three hours. I prefer cooking on low heat, but you can cook on high as well. Shred chicken and serve as desired.