Chicken Tinga

Chicken Tinga is a Mexican dish made of chicken thighs that are browned so simmered inwards a vibrant Lycopersicon esculentum, onion, too chili seasoned taco sauce. Once cooked it’sec shredded as well as served over warmed corn tortillas amongst all your favorite toppings. It’second a uncomplicated recipe in addition to y'all’ll love the highlight of smokey flavor!

Chicken Tinga Tacos

Tired of the same taco recipe over in addition to over? This is a delicious, flavorful recipe to brighten up that same one-time rotation.

This stove-acme simmered chicken tinga makes an impressive taco filling too there’sec actually non a whole lot to it. It cooks inwards thirty minutes significant y'all don’t accept to wait hours and hours like you make for a shredded beef or pork taco filling.

If all the same you do have more fourth dimension, you could easily get away with simmering it depression together with boring in the crockpot instead (it should be done inward most three to four hours on depression heat).

Is it Spicy?

Yes chicken tinga is deliciously spicy because of the added chipotle chilies in the dish. I’ve listed to add one – iii chipotle chilies to gustatory modality depending on the rut level you prefer (nosotros dearest it alongside three!).

Then there is a swap noted inward the substitutes below if y'all desire a milder version.

Chicken Tinga Recipe Ingredients

• ii lbs. boneless skinless chicken thighs, trimmed of excess fatty


• Salt in addition to dark pepper


• 2 1/ii Tbsp olive crude


• ane i/iv cups chopped white onion (i medium)


• 1 Tbsp minced garlic (iii cloves)


• ane ane/2 tsp ancho chili pulverisation


• ane/2 tsp earth cumin


• ane/ii cup chicken broth, then more to thin if needed


• 1 (xiv.5 oz) tin can diced tomatoes


• 1 to three canned chipotle chiles, minced, plus i to iii tsp adobo sauce from tin can


• ane Tbsp fresh lime juice


• Tortillas and desired taco toppings (recommend avocado, cilantro, and then optionally cheese)

How to Make Chicken Tinga

1. Dry chicken amongst paper towels and flavor alongside table salt too pepper.


2. Heat i Tbsp rock oil in a big pot over medium-high oestrus. Brown half the thighs iii minutes per side, transfer to a plate. Add some other one/2 Tbsp crude oil to pot too brownish remaining thighs near three minutes per side.


3. Reduce oestrus to medium, add remaining i Tbsp olive rock oil to pot. Add onions in addition to saute 3 minutes.


4. Add garlic, chili powder, as well as cumin and saute xxx seconds.


5. Pour inward chicken broth too scape up browned bits from bottom of pot. Add inwards tomatoes, chipotle chiles together with adobo sauce. Season alongside salt together with pepper to taste. Bring to a simmer.


6. Nestle chicken thighs into sauce then cover together with cut heat to medium-low. Let simmer 7 minutes. Turn chicken, continue pot uncovered in addition to continue to ready until chicken is tender (too good cooked through), nearly seven to eight minutes longer. Remove pot from heat.


7. Transfer chicken to a cutting board in addition to permit residual 5 minutes, so chop or shred into minor pieces.


8. Meanwhile pour sauce from pot into a blender. Cover with chapeau and then take away lids insert from center, encompass that alongside several layers of folded newspaper towels or a clean kitchen towel and procedure mixture until smooth.


9. Toss sauce from blender amongst the chicken inwards the pot. Heat over medium-depression as well as let simmer most v minutes, adding more broth to thin sauce every bit desired. Pour inward lime juice in addition to toss.


10. Serve chicken over tortillas with avocados, optional cheese as well as cilantro.

Possible Substitutes

• Chili pulverisation: Regular chili pulverization or New Mexican chili pulverisation will run inward place of ancho chili pulverisation.


• Chipotle chilies: Chipotle chilies tin can live quite spicy. If you are wanting to make the dish mild then supplant the chipotle chilies with two tsp smoked paprika. You tin can also add ane/2 of a roasted bell pepper (fresh or function around canned).


• Bone-in chicken: You tin function os-in thighs (take skins), simply increment to 3 lbs together with simmer virtually an extra 10 minutes.


• Chicken breasts: Chicken thighs are much preferred inward this recipe, simply you could purpose chicken breasts if that’sec what you lot prefer (in that location only won’t live quite every bit much flavor). Keep a close heart on them as well as fix but to 165 degrees inwards middle then they don’t get dry out.


• Cumin substitute: If you lot are out of cumin endeavor earth coriander inward it’second home.


• Lime substitute: In a pinch lemon juice volition go for the lime juice.

Taco Topping Ideas

Really you don’t demand much extra alongside these chicken tinga tacos simply if you lot want to charge them upwards here are a few ideas to add together:

• Avocado or guacamole


• Queso fresco cheese or cotija cheese


• Mexican hot sauce


• Onions (fresh or pickled)


• Salsa or pico de gallo


• Veggies such equally tomatoes, lettuce, cilantro, radishes or shredded cabbage

Helpful Tips

• Don’t skip drying the chicken with newspaper towels before pan searing because the reduction in moisture will encourage more than browning.


• If yous noticed dark-brown frond burning on bottom of pot piece cooking the onions then yous tin add i – two Tbsp H2O to scrape it upwardly.


• Let cooked chicken residue earlier shredding or chopping so the interior juices are retained.

More Tempting Taco Recipes to Try

• Barbacoa


• Chicken Street Tacos


• Fish Tacos


• Steak Tacos


• Salmon Tacos

Print Recipe

Chicken Tinga

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Delicious tacos made of chicken thighs that are browned and so simmered in a vibrant tomato plant, onion, and chili seasoned taco sauce. Once cooked shredded as well as served over warmed corn tortillas alongside all your favorite toppings.

Servings: six

Prep20 minutes minutes

Cook30 minutes minutes

Ready inwards: fifty minutes minutes

Ingredients

• ii lbs. boneless, skinless chicken thighs, trimmed of excess fat
• Salt too freshly ground dark pepper
• 2 one/ii Tbsp olive crude oil
• i 1/4 cups chopped white onion (one medium)
• one Tbsp minced garlic (3 cloves)
• one one/ii tsp ancho chili powder (or regular)
• 1/ii tsp earth cumin
• i/two cup chicken broth, then more to thin if needed
• i (xiv.5 oz) tin diced burn down roasted tomatoes
• one to iii canned chipotle chiles, minced, addition one to iii tsp adobo sauce from tin
• 1 Tbsp fresh lime juice

For Serving

• 12 (half-dozen-inch) corn tortillas (or flour), warmed
• i avocado, sliced
• ane loving cup shredded Monterey jack cheese or one/ii cup queso fresco (optional)
• one/4 loving cup chopped fresh cilantro

Instructions

• Heat ane Tbsp olive fossil oil in a big pot over medium-high oestrus. Dab chicken thighs dry out alongside paper towels in addition to flavor both sides amongst salt as well as pepper.
• Add one-half the chicken thighs to the pot and dark-brown on both sides, nearly three minutes per side. Transfer, then add some other one/two Tbsp oil to pot together with brown remaining thighs nearly iii minutes per side.
• Reduce estrus to medium, add remaining ane Tbsp olive petroleum to pot. Add onions as well as saute iii minutes (if y'all find brownish frond burning on bottom of pot during this time add together 1 - two Tbsp water to scrape it upwards).
• Add garlic, chili pulverisation, and cumin in addition to saute thirty seconds.
• Pour inwards chicken broth together with scape up browned bits from bottom of pot. Add inwards tomatoes, chipotle chiles as well as adobo sauce. Season with table salt and pepper to sense of taste. Bring to a simmer.
• Nestle chicken thighs into sauce and so encompass as well as cut back estrus to medium-low. Let simmer 7 minutes. Turn chicken, go on pot uncovered together with go on to cook until chicken is tender (together with well cooked through), near 7 to 8 minutes longer. Remove pot from oestrus.
• Transfer chicken to a cutting board too allow residuum five minutes, and then chop or shred into modest pieces.
• Meanwhile pour sauce from pot into a big blender. Cover with hat and then withdraw lids insert from middle, embrace that with several layers of folded paper towels or a clean kitchen towel too process mixture until smoothen.
• Toss sauce from blender alongside the chicken in the pot. Heat over medium-depression too let simmer almost v minutes, adding more broth to thin sauce as desired. Pour in lime juice in addition to toss.
• Serve chicken over tortillas with avocados, optional cheese too cilantro.

Notes

• Recipe makes about 4.v cups chicken mixture.


• Nutrition judge includes listed toppings as well as is based on 2 tacos per serving.

Nutrition Facts

Chicken Tinga

Amount Per Serving

Calories 502
Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 7g44%

Trans Fat 0.03g

Polyunsaturated Fat 4g

Monounsaturated Fat 12g

Cholesterol 160mg53%

Sodium 463mgtwenty%

Potassium 806mg23%

Carbohydrates 36g12%

Fiber 8g33%

Sugar 5gvi%

Protein 39g78%

Vitamin A 1573IU31%

Vitamin C 12mgfifteen%

Calcium 246mg25%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates exclusively. See total disclaimer here.

Course: Main Course

Cuisine: Mexican

Keyword: chicken tinga, chicken tinga tacos, tinga chicken

Author: Jaclyn