Chicken Tinga Recipe

4.37 from 11 votes

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This Chicken Tinga recipe is easier and less elaborated than the Authentic Tinga recipe I previously posted a few years ago since that one is the traditional flavored with chorizo. This is the most popular version of Tinga all over Mexico, with fewer ingredients but still very tasty.

Tinga made with shredded chicken can also be made with pork or beef, but the key ingredient is always the onion, tomatoes and chipotle peppers. One of the many uses for Chicken Tinga in Central Mexico is as a filling for empanadas, tacos, and tlacoyos, and also as a topping for sopes and tostadas.

How to make Chicken Tinga

Chicken Tinga is a dish from the state of Puebla, the state where that famous “5 de Mayo” battle took place, in its capital ( Puebla City) back in 1862 when the Mexican army defeated the French armada.

Additionally to Chicken Tinga, Puebla has some of the most renowned dishes in the country,  like Mole Poblano and Chiles en Nogada, which were created in some of the many convents in this colonial town. Puebla’s gastronomy is extensive; they have a large variety of stews including pipián verde, pipián rojo,  manchamanteles, adobos, huaxmole, Mole verde, just to mention a few.

In addition, the candy industry in this state is highly regarded in the country since colonial times where candies were elaborated in convents, sugar mills, small artisanal shops run by families and still do nowadays.

If you ever get the chance to visit Mexico, the city of Puebla is located just 1 1/2 hour driving distance from Mexico City, the trip is really worthwhile, you will fall in love with the feel of the city, the beautiful climate, and their hospitable people. And of course the food, like this easy Chicken Tinga dish.

I lived there for a year and oh boy! It is just a gorgeous city to live in.

Chicken Tinga Recipe

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Notes:

• Adjust a number of peppers to your personal liking.
• you can use leftover roasted chicken.

CHICKEN TINGA FOR THE BEST TACOS AND TOSTADAS

DIRECTIONS:

• Heat oil in a large frying pan over medium heat and add the sliced onion. Stir-fry for 3 minutes and stir in the garlic. Cook for another 2 minutes until fragrant.
• Mix in the chopped tomato and parsley, lower the heat, stir and let cook until tomatoes start releasing its juices. This step will take about 6-7 minutes. If your tomatoes aren’t juicy enough add a couple of tablespoons of water.
• Finally, add the chicken and chopped chipotle pepper. Simmer for about 8 more minutes until all the flavors had blended. Season with salt and pepper. If you like your Chicken Tinga a little dry, let it cook a little longer.

To serve, garnish with chopped parsley. You can serve Chicken Tinga as a main dish with rice and a salad or as a topping for tostadas, sopes or for empanada filling. If you have leftovers this dish freezes well for about a month.

How to make Tinga

Chicken Tinga Recipe

This Chicken Tinga recipe is less elaborate than the one you will find elsewhere. This is the most popular version of Chicken Tinga all over Mexico, with the right ingredients and amazingly tasty. Tinga can also be made with pork or beef, and chipotle peppers. Come and see the tutorial-recipe!

4.37 from 11 votes

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Course: Chicken

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Calories: 185kcal

Author: Mely Martínez - Mexico in my Kitchen

Ingredients

• 2 tablespoons of vegetable oil
• 1 medium white onion cut into slices
• 2 large garlic cloves finely diced
• 3 cups of tomato cut into cubes
• 2 tablespoons of parsley chopped extra to decorate
• 2 chipotle peppers in adobo chopped (the ones that come in a can) *
• 3 cups chicken cooked and shredded **
• Salt and pepper to taste.

Instructions

• Heat oil in a large frying pan over medium heat and add the sliced onion. Stir-fry for 3 minutes and stir in the garlic. Cook for another 2 minutes until fragrant.
• Mix in the chopped tomato and parsley, lower the heat, stir and let cook until tomatoes start releasing its juices. This step will take about 6-7 minutes. If your tomatoes aren’t juicy enough add a couple of tablespoons of water.
• Finally, add the chicken and chopped chipotle pepper. Simmer for about 8 more minutes until all the flavors had blended. Season with salt and pepper.
• To serve, garnish with chopped parsley. You can serve it as a main dish with rice and a salad or as a topping for tostadas, sopes or for empanada filling. If you have leftovers this dish freezes well for about a month.

Notes

• Adjust a number of peppers to your personal liking.
• you can use leftover roasted chicken.

Tried this recipe?Mention @Mexicoinmykitchen or tag #Mexicoinmykitchen!

Nutrition

Serving: 4oz | Calories: 185kcal | Carbohydrates: 5g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 128mg | Potassium: 327mg | Fiber: 1g | Sugar: 2g | Vitamin A: 17.9% | Vitamin C: 18.2% | Calcium: 2.2% | Iron: 5.1%

¡Buen provecho!
Mely,

I hope you enjoy this Chicken Tinga recipe and come back to let me know about it!

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