Description
This Chipotle Chicken Tinga recipe features tender shredded chicken simmered in a smoky, spicy chipotle tomato sauce, served with a fresh, zesty tomato salsa. Perfect for a flavorful Mexican-inspired meal, this dish combines the heat of chipotle chili with the brightness of lime and fresh coriander, ideal for serving with tortilla chips and guacamole.
Ingredients
Scale
Chicken Tinga
- 2 tbsp olive oil
- 2 onions, sliced
- 2 large garlic cloves, crushed
- 2–3 tbsp chipotle chilli paste
- 400g can chopped tomatoes
- 2 tbsp light brown soft sugar
- 6 boneless, skinless chicken thighs
Tomato Salsa
- 1 small red onion, finely chopped
- 3 ripe tomatoes, finely chopped
- 1 lime, zested and juiced
- 1 small bunch coriander, leaves and stalks finely chopped, plus extra leaves to serve
To Serve
- Tortilla chips
- Guacamole
Instructions
- Heat oil and soften onions: Heat 2 tablespoons of olive oil in a large non-stick flameproof casserole dish or saucepan. Add 2 sliced onions with a pinch of salt and fry gently for 10 minutes until softened.
- Add garlic and cook briefly: Add 2 crushed large garlic cloves to the onions and fry for 1 more minute to release their aroma.
- Prepare sauce base: Stir in 2-3 tablespoons of chipotle chili paste, a 400g can of chopped tomatoes, and 2 tablespoons of light brown soft sugar. Add half a can of water to loosen the sauce.
- Cook chicken in sauce: Nestle 6 boneless, skinless chicken thighs into the sauce. Bring the mixture to a low simmer, cover, and cook for 20-25 minutes, stirring frequently, until the chicken is cooked through and the liquid reduces slightly.
- Shred chicken: Remove chicken thighs, shred the meat using two forks, then stir the shredded chicken back into the sauce. Taste and season as needed.
- Reduce sauce if necessary: If the sauce is too thin, return the dish to the heat and simmer uncovered for an additional 5 minutes until it thickens to your liking.
- Make the salsa: In a bowl, combine 1 finely chopped small red onion, 3 finely chopped ripe tomatoes, zest and juice of 1 lime, and a small bunch of chopped coriander leaves and stalks. Season to taste.
- Serve: Serve the chicken tinga topped with the fresh tomato salsa, accompanied by tortilla chips, guacamole, and extra coriander leaves for garnish.
- Freezing instructions: Allow leftover chicken tinga to cool completely before transferring to large freezer-safe bags for storage.
Notes
- This dish uses boneless, skinless chicken thighs for tender and flavorful meat that shreds easily.
- Adjust the amount of chipotle chili paste to your preferred spice level.
- Use fresh lime and coriander in the salsa to add bright contrasting flavors to the smoky chicken.
- Serve with guacamole and tortilla chips to create a complete meal with different textures.
- Chicken tinga can be made ahead and freezes well for convenient future meals.
- Ensure to simmer covered during cooking to keep the chicken moist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: Chipotle chicken tinga, Mexican chicken recipe, shredded chicken, chipotle chili, tomato salsa, easy Mexican dinner, tortilla chips, guacamole
