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Recipes » Ingredient » Chicken & Poultry » Delicious Chicken Tinga Recipe

Delicious Chicken Tinga Recipe

Posted on May 15, 2020 By Chef Billy Parisi

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This Chicken Tinga Recipe is a delicious blend of roasted vegetables and chipotle peppers braised with chicken to make an unbelievable tinga taco.

I absolutely love Latin food and more often than not you’ll find some rendition of it on our dinner table at least once a week.  Whether it’s making salmon fajitas or an arroz con pollo, we can’t get enough!

cutting board with 3 chicken tinga tacos and limes

Chicken Tinga

Chicken tinga simply translates from Spanish to English as shredded chicken or beef in a zesty red sauce with chipotle peppers. It’s a simple dish that originated in Puebla, Mexico, and is frequently on Mexican restaurant menus all over the world.

What’s In it

There are a few variations of this recipe depending on where in Mexico you are.  This is my take on the classic recipe as I always look to pull out as much flavor as possible. Here is what’s in the braising sauce:

  • Tomatoes: I prefer to use what’s freshest and in season, which always tends to be vine-ripe tomatoes.
  • Tomatillos: These tangy nightshade family fruits add awesome flavor and help cut some of the heat from the spicy peppers.
  • Onions: I prefer to use sweet onions but any onion will work.
  • Garlic: This is optional but I believe it really adds to the flavor of the tinga sauce.
  • Jalapeños: I seed them before roasting but if you like spice, leave the seeds on or upgrade to a spicier pepper.
  • Chipotle Peppers: These smoked jalapeños in a ground pepper mixture known as adobo sauce is a staple in this recipe.
  • Oregano: Use dry oregano but if you opt for fresh, use it at the very end and finish the chicken tinga with it.
  • Cumin: The earthy flavors in cumin are going to help balance out all of the flavors in the sauce.

How to Make Chicken Tinga

You start making chicken tinga by preparing the zesty tomato and tomatillo based sauce that the chicken will be braised in.  It’s almost like a version of sofrito.

Follow these easy steps to make this recipe:

Add some tomatoes, tomatillos, garlic, jalapeños, and onions onto a sheet tray lined with parchment paper and roast in the oven until they got a nice char on them, which takes about 30 minutes at 425°.

sheet tray of roasted tomatoes, tomatillos and onions

After the vegetables are all roasted up, pop them in a blender along with the chipotle pepper, cumin, oregano, salt and pepper, and puree until smooth but still has some small chunks in it.  Set aside.

blending roasted vegetables in a blender

Pan roast a broken-down whole chicken that has been seasoned with salt and pepper in olive oil in a rondeau pot until golden brown on all sides, which takes about 8-10 minutes per side.

searing a whole chicken in a large pot to golden brown

Add the pureed sauced right over the top of the chicken along with some good chicken stock and stir to mix.

adding a spicy blended tinga sauce to a pot of browned chicken

Place a lid on the pan and braise away over low heat for about 90-120 minutes.

a lid on a pot slow cooking chicken tinga

Remove the skin and bones of the cooked chicken, shred with your hands, and add back to the sauce and serve.

pulling slow cooked chicken on a sheet tray

How to Serve It

Chicken tinga is often eaten as is or with a side of rice and beans.  It has become popularized as a taco and can be eaten with a flour tortilla or corn tortillas.

When they are served as tacos, the most common topping to use is simply shredded lettuce.  Here are a few things I like to put on top, but please feel free to get creative:

  • Diced onions
  • Cilantro
  • Avocado
  • Radish
  • Queso fresco

Recipe Chef Notes + Tips

Make-Ahead: You can make this recipe up to 1 day ahead of time, just simply reheat before serving.

How to Reheat: Add the desired amount to a medium-size saucepot with a lid and cook over low heat until hot.  You can also heat in a microwave-safe bowl in the microwave until hot.

How to Store: Cover and refrigerate for up to 5 days.  This will freeze very well covered for up to 3 months.  Thaw for 1 day in the refrigerator before reheating.

You can absolutely use whatever tomatoes you’d like in this recipe.  In the summer all different types are fair game and if making in the winter, stick to Roma or cherry tomatoes.

To make this in a slow cooker, simply use the sauté function to brown the chicken and then add the sauce and then slow cook on high for 6 hours.

chicken tinga tacos with cheese and lime on a cutting board

More Latin Recipes

  • Blackened Mahi Mahi Fish Tacos
  • Flank Steak Recipe
  • Mojo Pork Tacos
  • Elotes
  • Pozole

Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

Video

cutting board with 3 chicken tinga tacos and limes
Print Recipe
5 from 9 votes

Delicious Chicken Tinga Recipe

This chicken tinga tacos recipe is a delicious blend of roasted vegetables & chipotle peppers braised with chicken for an unbelievable taco.
Prep Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins
Course: Main
Cuisine: Mexican
Servings: 12
Calories: 355kcal
Author: Chef Billy Parisi

Ingredients

  • 6 vine ripe tomatoes sliced into wedges
  • 5 tomatillos
  • 1 peeled sweet onion sliced into wedges
  • 2 jalapeños sliced in half seeds removed
  • 10 garlic cloves
  • 5 tablespoons of olive oil
  • 1 chipotle pepper in adobo sauce
  • 2 teaspoons of cumin
  • 2 teaspoons of dry oregano
  • 1 whole chicken broken down into parts
  • 3 cups of good chicken stock
  • 12 corn tortillas
  • 1 peeled seeded and diced avocado
  • 1 cup queso fresco cheese
  • ¼ cup chopped fresh cilantro
  • sea salt and fresh cracked pepper to taste

Instructions

  • Chicken: Place the tomatoes, tomatillos, onions, garlic, and jalapeños on a non-stick cookie sheet tray and toss in 3 tablespoons of olive oil, salt, and pepper, and roast in the oven at 425° for 30 to 35 minutes or until everything is lightly charred.
  • Next, add all roasted ingredients into a blender along with chipotle pepper, ground cumin, dry oregano, salt, and pepper to a blender and puree until smooth.
  • Season the chicken on all sides with salt and pepper and in a large rondeau pot over medium-high heat with 2 tablespoons of olive oil sear the chicken until golden brown on both sides, about 8-10 minutes per side.
  • Add the tomatillo mixture along with the chicken stock, stir and cover and simmer over low heat for 2 hours.
  • Remove the skin and bones from the chicken and shred. Keep warm.
  • To Plate: Place some shredded chicken in a heated corn tortilla and garnish with avocado, red onion, cilantro, and Oaxaca cheese.

Notes

Chef Notes:
  • Make-Ahead: You can make this recipe up to 1 day ahead of time, just simply reheat before serving.
 
  • How to Reheat: Add the desired amount to a medium-size saucepot with a lid and cook over low heat until hot. You can also heat in a microwave-safe bowl in the microwave until hot.
 
  • How to Store: Cover and refrigerate for up to 5 days. This will freeze very well covered for up to 3 months. Thaw for 1 day in the refrigerator before reheating.
 
  • You can absolutely use whatever tomatoes you’d like in this recipe. In the summer all different types are fair game and if making in the winter, stick to Roma or cherry tomatoes.
 
  • To make this in a slow cooker, simply use the sauté function to brown the chicken and then add the sauce and then slow cook on high for 6 hours.

Nutrition

Calories: 355kcal | Carbohydrates: 22g | Protein: 18g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 242mg | Potassium: 568mg | Fiber: 4g | Sugar: 5g | Vitamin A: 844IU | Vitamin C: 18mg | Calcium: 115mg | Iron: 2mg

 

Delicious Chicken Tinga Recipe was last modified: May 15th, 2020 by Chef Billy Parisi

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Reader Interactions

Comments

  1. Sudha says

    December 12, 2020 at 4:07 am

    I have chicken thighs and breast meat, not a whole chicken. Will this recipe work for this if it’s slow cooked?

    Reply
    • Chef Billy Parisi says

      December 12, 2020 at 6:43 am

      Yes, it will work. The current recipe is slow-cooked, so what do you mean?

      Reply
  2. CHARLENE LaFontaine says

    September 28, 2020 at 8:43 pm

    5 stars
    I have followed your recipe to the tee and it came out wonderful. Made the first batch for my oldest bachelor son as I cook meals for him so he can put his money on his bills. He is slowly catching up and will be getting a raise. I spoil him. He absolutely loved the flavor of these so much. Next batch is mine. Your teaching methods are great. Keep making these videos, I love watching you in them. I love your expressions and how you sign off.

    Reply
  3. Holley M Towns says

    August 10, 2020 at 1:56 pm

    Greetings Chef! I really enjoy your videos; I recently made the General Tso’s chicken..hands down the best thing I have ever cooked! My question is how did you brown the corn tortillas? Thank you for making me an outstanding home cook!!

    Holley

    Reply
    • Chef Billy Parisi says

      August 10, 2020 at 5:58 pm

      I just put them over an open flame on the cook too real quick.

      Reply
  4. Linda says

    July 30, 2020 at 12:50 pm

    Where do I find Chipotle pepper in Adobo sauce?

    Reply
    • Chef Billy Parisi says

      July 30, 2020 at 2:34 pm

      Usually any grocery store will have it

      Reply
    • Holley M Towns says

      August 10, 2020 at 1:58 pm

      At Aldi or Amazon. If you have a Publix they can order it for you.

      Reply
  5. Betsy says

    July 28, 2020 at 7:08 am

    After shredding the chicken, what do you do with all that amazing sauce left in the pan?

    Reply
    • Chef Billy Parisi says

      July 28, 2020 at 7:19 am

      put it back in there!

      Reply
  6. Gina says

    July 07, 2020 at 7:26 pm

    5 stars
    This is a keeper. Very flavorful easy to make and easier to enjoy.

    Reply
  7. Ryan says

    June 11, 2020 at 6:01 pm

    5 stars
    Sounds amazing, could it be done with boneless chicken?

    Reply
  8. Jamielyn says

    August 23, 2018 at 11:33 am

    5 stars
    Looks so delicious! Perfect for taco Tuesday!

    Reply
  9. Erin | Dinners,Dishes and Dessert says

    August 23, 2018 at 9:09 am

    5 stars
    This sounds amazing! I want to dive into my screen! Great idea for our next taco night!

    Reply
  10. Rachael Yerkes says

    August 22, 2018 at 11:05 pm

    5 stars
    These are the most mouthwatering tacos ever! I definitely need to make these again and again. I am an avocado and fresh cilantro on tacos kind of girl so these are calling my name!

    Reply
  11. Andie Thueson says

    August 22, 2018 at 11:10 am

    5 stars
    Nothing beats a good taco! The flavor combo looks amazing! Gotta try!

    Reply
  12. Alli says

    August 22, 2018 at 9:37 am

    5 stars
    Did I hear tacos?!? You have me completely sold on these bad boys.

    Reply
    • Chef Billy Parisi says

      August 22, 2018 at 9:40 am

      they are super good!!!

      Reply
  13. Kristen says

    August 22, 2018 at 8:06 am

    5 stars
    The homemade roasted seasoning makes a WORLD of difference in the flavor here. Great Recipe.

    Reply
    • Chef Billy Parisi says

      August 22, 2018 at 9:39 am

      Thanks Kristen!

      Reply

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ABOUT ME

I’m Billy Parisi and thanks for checking out my site! I’m a culinary school grad that spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now I write recipes, take pictures of’em, shoot some video, occasionally hosting on TV, checking out the latest fashion, hangin with my wife and daughter and watching a whole bunch of college sports. Hope you enjoy my twists on classics as well as new innovations! Read More…

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