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Chicken Tinga recipe

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!
Course Chicken
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 185kcal


  • 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.


  • 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.



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


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: 895IU | Vitamin C: 15mg | Calcium: 22mg | Iron: 0.9mg