Chicken Tinga

Chicken tinga has a smoky sweetness that’s hard to resist. And with just seven easy-to-find ingredients (plus salt, pepper, and oil!), it is very accessible. Chicken tinga originates from Puebla, Mexico, and it falls under what we call a guisado: a meat or vegetable that is cooked with few ingredients and is stewy, homey, and delicious. 

Moms across Mexico use tinga as a main course and typically serve it with refried beans, rice, a simple salad, and side of tortillas or tostadas. At my home, my mom used to make double batches and leftovers would be ready for us when we came back from school hungry. We would simply put some of the tinga inside a quesadilla or use it as a filling for a quick sandwich. 

• Fresh tomatoes add brightness. Many recipes opt for canned, but I think overripe tomatoes make the most delicious sauce.
• It’s super easy. When it comes to the ingredient list and method, I keep things very simple. The sauce tastes like it’s been simmering for hours, but from start to finish the recipe is ready in less than an hour. 

• Tomatoes give this dish sweetness and acid that balances the smoky chipotle. Slicer or Roma tomatoes work well, but any variety will work. For the best flavor, look for tomatoes that are a little overripe. 
• Chipotle is the star of this dish; it adds so much smoky and peppery complexity. Beware that cans may differ in spiciness levels — I find brands like Mi Costeña are fruitier and less spicy, while San Marcos can be quite hot. 
• Chicken is perfect with these tomato-chipotle brothy flavors. We like boneless skinless chicken thighs (even without the skin, there’s still a little bit of fat), but if you prefer chicken breast go ahead. 

1. Blend the tomatoes and chipotle peppers. The quickest, easiest way to make the sauce nice and smooth!
2. Sauté the aromatics and chicken. In a Dutch oven, cook the onions and garlic until translucent before adding the chicken and seasoning. 
3. Let it simmer. Add the tomato-chipotle mixture and then simmer for 30ish minutes until tender. 
4. Shred it. Use two forks to shred the chicken into bite-sized pieces. Season to taste with salt. 

• Don’t have fresh tomatoes? No problem, you can sub with whole peeled tomatoes. Most grocery stores carry a 28-ounce can. Drain the tomatoes from the juices first, then weigh the tomatoes to ensure you have the right consistency for the sauce.
• To make it vegan, try oyster mushrooms in place of the chicken. They shred beautifully.
• To make it stretch and bulk it up, add some cubed Yukon potatoes when adding the chicken. They will cook in the same amount of time. 

Leftovers taste amazing and can be stored in an airtight container for up to 4 days in the refrigerator. The easiest way to reheat the chicken tinga is in the microwave. (Don’t worry — it won’t dry out.) 

My favorite way to serve chicken tinga is as a cheesy open-faced sandwich. I smear refried beans onto a sliced baguette, pile on chicken tinga, add a slice of cheese (Monterey Jack or white cheddar!) then broil until bubbly. It’s also wonderful served alongside corn tortillas or crunchy tostadas, beans, arroz rojo, and salad. 

Editor’s note: We updated the headnotes of this recipe to clarify how to adjust the recipe using canned tomatoes on April 5, 2024.