Chicken Tinga
Shredded chicken in a smoky tomato-chipotle sauce. Fresh tomatoes carry it, so the sodium stays low.
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Join HomecookedIngredients
- 500 g Chicken breast
- 5 Tomato
- 1 Onion
- 3 cloves Garlic
- 1 Chipotles in adobo
- 2 tbsp Extra-virgin olive oil
- 1 tsp Ground cumin
- ½ tsp Salt
- 3 tbsp Cilantro (optional)
Method
- Cover the chicken with water in a pot, bring to a gentle simmer, and poach until cooked through, about 15 minutes.
- Meanwhile, blitz the tomatoes, half the onion, the garlic, chipotle, and cumin to a smooth sauce.
- Thinly slice the remaining onion.
- Lift out the chicken and shred it with two forks.
- Soften the sliced onion in the oil, then pour in the sauce and simmer until it darkens and thickens, 8 minutes.
- Fold the shredded chicken through the sauce to warm and coat, then finish with cilantro and serve.
About Chicken Tinga
Chicken Tinga is a Mexican lunch or dinner that comes together in about 40 minutes and serves 4.
Chicken Tinga: frequently asked questions
Is Chicken Tinga gluten-free?
Based on its ingredients, Chicken Tinga has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How long does Chicken Tinga take to make?
About 40 minutes start to finish, but only around 22 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Chicken Tinga?
The core ingredients are essential, but you can leave out cilantro — it's optional and mainly there for extra flavor or finish.
How many servings does Chicken Tinga make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.