Authentic Chicken Tinga

by Dorothy Reinhold on February 27, 2020


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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.

Jennifer Vazquez and mom Adela Morales with their Chicken Tinga on ShockinglyDelicious.comI 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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Authentic Chicken Tinga Recipe on ShockinglyDelicious.com

Fire up the stove! You know what’s for supper!

Authentic Chicken Tinga

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 4 servings

Authentic Chicken Tinga

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve as the filling for tacos, tostadas or burritos, over rice or eat it simply on its own.
  6. 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.

https://www.shockinglydelicious.com/authentic-chicken-tinga/

You might like Quick Mexican Pickled Onions and Carrots as a condiment for your Chicken Tinga

Easy and Quick Mexican Pickled Onions and Carrots | Mexican Restaurant Pickled Vegetables Recipe | ShockinglyDelicious.com

Quick Mexican Pickled Onions and Carrots

How about Skillet Mexican Street Corn Salad to go alongside your Chicken Tinga tacos?

Skillet Esquites Mexican Street Corn Recipe on ShockinglyDelicious.com

Skillet Esquites (Mexican Street Corn Salad)

This post was originally published Oct. 5, 2014 and has been refreshed and republished today.

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{ 38 comments… read them below or add one }

Carrie Robinson February 27, 2020 at 3:06 pm

I am loving the spices in this! I bet this is so, so flavorful. 🙂

Reply

Dorothy Reinhold February 27, 2020 at 8:40 pm

Carrie,
You are exactly right! It is very flavorful, spicy, but not over the top.

Reply

Nena February 23, 2015 at 7:44 pm

Made this tonight…but added a container of pico de gallo…instead of tomatoes & onions separate. We ate about 25 tacos tonight. Thanks,

Reply

Dorothy Reinhold February 24, 2015 at 9:09 am

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!

Reply

Marjory @ Dinner-Mom October 9, 2014 at 6:15 pm

Love this! Can’t wait to try it!

Reply

Ala October 7, 2014 at 10:04 am

CHIPOTLE. You’ve won my heart already. I’ve heard so much about chicken tinga, time for the family to test this recipe out!

Reply

Dorothy Reinhold October 7, 2014 at 2:55 pm

Ala,
Oh yes, you must!

Reply

Jamie October 7, 2014 at 6:35 am

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!

Reply

Dorothy Reinhold October 7, 2014 at 8:11 am

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?

Reply

Cindys Recipes and Writings October 7, 2014 at 2:47 am

I love using chicken thighs too. I have to try this your way!

Reply

Dorothy Reinhold October 7, 2014 at 8:05 am

Cindy,
You and I are in the thigh club! Oh wait…that sorta came out wrong… 🙂

Reply

DB-The Foodie Stuntman @ Crazy Foodie Stunts October 6, 2014 at 9:54 pm

These types of authentic dishes are the best aren’t they?

Reply

Dorothy Reinhold October 7, 2014 at 8:05 am

DB,
I much prefer a recipe straight from the source!

Reply

The Wimpy Vegetarian October 6, 2014 at 8:44 pm

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 🙂

Reply

Dorothy Reinhold October 7, 2014 at 8:06 am

Susan/Wimpy,
Between the two of us, we coulda polished off the whole pan o’ Tinga!

Reply

Sally Newton October 6, 2014 at 9:00 am

I’ve never made it at home, for some reason I thought it was a much more involved recipe… this sounds great!

Pinnin you!

Reply

Dorothy Reinhold October 6, 2014 at 11:25 am

Sally,
I had never heard of it, and fell in love immediately. Such a good chicken dish. This will be a breeze for you.

Reply

jo_jo_ba October 5, 2014 at 4:33 pm

I could eat a whole bowl of that right now!

Reply

Dorothy Reinhold October 5, 2014 at 4:40 pm

Jo Jo,
Not if I get there first!

Reply

Camilla @ Culinary Adventures October 5, 2014 at 2:58 pm

Wow! I LOVE the look of this. Thanks for sharing with #SundaySupper.

Reply

Dorothy Reinhold October 5, 2014 at 3:30 pm

Camilla,
This was a really fun dish to recreate!

Reply

Kelly @ TastingPage October 5, 2014 at 12:02 pm

Love the ease of this dish and can already taste the amazing flavor. Need to try this soon!

Reply

Dorothy Reinhold October 5, 2014 at 3:30 pm

Kelly,
You DO, you DO!

Reply

Liz October 5, 2014 at 11:16 am

I would have asked for the recipe, too! Sounds like a delicious way to serve chicken 🙂

Reply

Dorothy Reinhold October 5, 2014 at 3:31 pm

Liz,
I find that most people are flattered when you ask for their recipe.

Reply

Christy @ Confessions of a Culinary Diva October 5, 2014 at 11:05 am

This sounds fabulous! I will have to give this a go – it sounds perfect for a tasty and healthy meal.

Reply

Dorothy Reinhold October 5, 2014 at 3:31 pm

Christy,
It is both of those things!

Reply

Lea Ann (Cooking On The Ranch) October 5, 2014 at 9:25 am

I love your thoughts about inspiration being everywhere – AMEN! I have made Chicken Tinga before and it rocks!

Reply

Dorothy Reinhold October 5, 2014 at 3:33 pm

Lea Ann,
Thank you!

Reply

Liz October 5, 2014 at 8:38 am

A lovely recipe. Thanks so much.

Reply

Dorothy Reinhold October 5, 2014 at 3:33 pm

Liz,
You’re welcome! Hope you like it.

Reply

John October 5, 2014 at 5:29 am

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

Reply

Dorothy Reinhold October 5, 2014 at 5:50 am

John,
Thanks. Ginger…hmmm…interesting!

Reply

Renee October 5, 2014 at 3:50 am

And where has chicken tinga been all my life too? Looks wonderful.

Reply

Dorothy Reinhold October 5, 2014 at 5:50 am

Renee,
Get the pot out. This is a keeper!

Reply

Dorothy Reinhold October 6, 2014 at 6:26 am

Besty/Desserts,
I was a model of decorum, I tell you.

Reply

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