Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Originating from Puebla, Mexico, this dish yields tender chicken with a kick thanks to a rich tomato-chipotle sauce.

EatingWell Magazine, March 2022


Credit: Jacob Fox

Recipe Summary

20 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, chipotles, oregano and salt and cook, stirring, until fragrant, about 1 minute. Add tomatoes and their juice and chicken; bring to a simmer. Adjust heat to maintain a simmer and cook, stirring occasionally, until an instant-read thermometer inserted in the thickest part of a thigh registers 165°F, 20 to 25 minutes.

  • Transfer the chicken to a cutting board and shred using two forks. Stir the shredded chicken back into the sauce.

To make ahead:

Refrigerate for up to 4 days. Use leftovers in Chicken Tinga Baked Pasta, Easy Chicken Tinga Rice Bowls or Chicken Tinga Tostadas.

Nutrition Facts

3/4 cup
206 calories; protein 24g; carbohydrates 8g; dietary fiber 2g; sugars 4g; fat 8g; saturated fat 2g; cholesterol 107mg; sodium 459mg; potassium 309mg.