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Authentic Chicken Tinga: A quick, slightly spicy chicken stew perfect as a filling for tacos, tostadas or burritos, or to cut some carbs, eat it on its own wrapped in a lettuce leaf.
Food inspiration is everywhere, especially when you get invited to other people’s houses.
Look around…they do things differently than you, they have different stuff in the pantry, the refrigerator, on the buffet at their parties. Take note and ask questions!
Case in point: A visit to the home of my husband’s colleague for a So Cal summer party gave me my latest favorite chicken recipe – Chicken Tinga, which is a kind of stewed chicken that is spicy from chipotle, tangy from onion and garlic, and sweet from tomatoes. I fell in love with it and spooned in onto tortillas for a little taco. I might have had 3 or 4, but the hostess was kind enough not to be counting.
I sampled all of the various offerings made by local Oxnard, Calif. mom-and-daughter caterers Adela Morales and Jennifer Vazquez, and found an immediate favorite among all the delicious dishes.
Chicken Tinga, where have you been all my life?
I asked for the recipe and they were kind enough to share their method with me. I took a few liberties in adapting their method to my own, making it with my beloved chicken thighs instead of chicken breast, and adding a few other tweaks.
One of the best things about Chicken Tinga, besides the flavor, is it’s made simply, with real, unprocessed ingredients. It’s versatile and healthy, and fits right in to lots of eating plans. For example, if you are cutting carbs, spoon some into a romaine spear or a Little Gem lettuce leaf instead of using a tortilla. Still good, either way.
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Fire up the stove! You know what’s for supper!
A quick, slightly spicy chicken stew perfect as a filling for tacos, tostadas or burritos, or eat it on its own.
Ingredients
- 1 1/4 pounds boneless chicken thighs
- 4 peeled garlic cloves, divided use
- 2 tablespoons olive oil
- 2 onions, chopped
- 3/4 teaspoon ground cumin
- 2 large tomatoes
- 1/2 teaspoon ground chipotle powder
Directions
- Place chicken thighs and 2 garlic cloves in a pot, cover with water, bring to a boil and turn the heat down to lowest. Cover and simmer 20 minutes.
- While chicken is cooking, heat oil in large skillet and add onions and cumin. Sauté for about 10 minutes, until soft and starting to brown, stirring occasionally.
- While onions are cooking, cut tomatoes in half and scoop out seeds with your fingers (discard seeds). Chop and put tomato in a blender, along with remaining 2 garlic cloves and chipotle powder. Whirl until it is a sauce.
- When onions are done, add tomato sauce to skillet. When chicken is done, remove from pot (leave broth in pot), shred chicken with 2 forks (or chop, if that is easier for you) and add to the skillet. Stir, cover and simmer on lowest heat for 5-10 minutes, until everything is bubbly and combined. Add some of the reserved chicken cooking water if it seems too dry to you.
- Serve as the filling for tacos, tostadas or burritos, over rice or eat it simply on its own.
- Serves 4.
Notes
Speed it up: If the chicken thighs are already cooked, this dish can be ready very quickly for a weeknight supper!
Recipe source: Adapted from a recipe by Adela Morales of Oxnard.
You might like Quick Mexican Pickled Onions and Carrots as a condiment for your Chicken Tinga
How about Skillet Mexican Street Corn Salad to go alongside your Chicken Tinga tacos?
This post was originally published Oct. 5, 2014 and has been refreshed and republished today.
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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
E-mail me: Dorothy.Reinhold@gmail.com
{ 38 comments… read them below or add one }
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I am loving the spices in this! I bet this is so, so flavorful. 🙂
Carrie,
You are exactly right! It is very flavorful, spicy, but not over the top.
Made this tonight…but added a container of pico de gallo…instead of tomatoes & onions separate. We ate about 25 tacos tonight. Thanks,
Nena,
I HIGHLY approve of your tweak! I wanted to keep her recipe as she told it to me, for authenticity, but I would do the same as you. Wonderful!
Love this! Can’t wait to try it!
CHIPOTLE. You’ve won my heart already. I’ve heard so much about chicken tinga, time for the family to test this recipe out!
Ala,
Oh yes, you must!
Gosh, such a simple recipe with few ingredients but I love it! I am on a chipotle chili powder kick and we make chicken once a week. I have to make this recipe! Delicious!
Jamie,
The thing I like about the chipotle powder is you don’t have to open a can of chipotles only to use 1, and then figure out what to do with the rest before they rot in the refrig. The powder is super versatile, no waste. Right?
I love using chicken thighs too. I have to try this your way!
Cindy,
You and I are in the thigh club! Oh wait…that sorta came out wrong… 🙂
These types of authentic dishes are the best aren’t they?
DB,
I much prefer a recipe straight from the source!
These look terrific, Dorothy! Pinning to make when the kids come to visit. This would be perfect for a crowd. BTW, what’s 2, 3 or 4 tacos among friends 🙂
Susan/Wimpy,
Between the two of us, we coulda polished off the whole pan o’ Tinga!
I’ve never made it at home, for some reason I thought it was a much more involved recipe… this sounds great!
Pinnin you!
Sally,
I had never heard of it, and fell in love immediately. Such a good chicken dish. This will be a breeze for you.
I could eat a whole bowl of that right now!
Jo Jo,
Not if I get there first!
Wow! I LOVE the look of this. Thanks for sharing with #SundaySupper.
Camilla,
This was a really fun dish to recreate!
Love the ease of this dish and can already taste the amazing flavor. Need to try this soon!
Kelly,
You DO, you DO!
I would have asked for the recipe, too! Sounds like a delicious way to serve chicken 🙂
Liz,
I find that most people are flattered when you ask for their recipe.
This sounds fabulous! I will have to give this a go – it sounds perfect for a tasty and healthy meal.
Christy,
It is both of those things!
I love your thoughts about inspiration being everywhere – AMEN! I have made Chicken Tinga before and it rocks!
Lea Ann,
Thank you!
A lovely recipe. Thanks so much.
Liz,
You’re welcome! Hope you like it.
Hi Dorothy, I tried this last week loved it. This weekend I could not help but add some finely chopped ginger.
One of the best things with this recipe it real tasty but made real quick.
John
John,
Thanks. Ginger…hmmm…interesting!
And where has chicken tinga been all my life too? Looks wonderful.
Renee,
Get the pot out. This is a keeper!
Besty/Desserts,
I was a model of decorum, I tell you.