Stovetop Chicken Tinga Recipe
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Quick and Stovetop Chicken Tinga Recipe uses leftover shredded or roasted chicken. Perfect to serve with tacos.
Indulge in the vibrant flavors of Mexico with this enticing Stovetop Chicken Tinga recipe. Bursting with a harmonious blend of smoky chipotle, shredded chicken, and aromatic spices, this dish offers a symphony of tastes tantalizing the palate. Whether you’re a culinary enthusiast or seeking a new flavorful adventure, Chicken Tinga promises a delightful journey through its rich and tangy essence.
Stovetop Chicken Tinga Recipe
Chicken Tinga is a culinary masterpiece that captures the essence of Mexican cuisine. It boasts a smoky, robust flavor profile infused with the earthy notes of cumin, the tanginess of fire-roasted tomatoes, and the subtle heat from chipotle peppers. The tender shredded chicken absorbs the savory tomato-based sauce, creating a mouthwatering experience with each bite. The dish strikes a perfect balance between spicy, smoky, and savory, offering a delightful explosion of flavors that dance on your taste buds.
The velvety texture of the sauce complements the juicy chicken, ensuring every tortilla-wrapped morsel is a delectable treat. Topped with crisp red cabbage for a refreshing crunch, a squeeze of lime for a citrusy zing, and fresh cilantro for a burst of herbaceousness, the Chicken Tinga becomes a complete culinary celebration that delights all senses.
More recipes you’ll enjoy are CREAMY STUFFED CHIPOTLE CHICKEN, EASY STOVETOP CHICKEN NOODLE SOUP, SHEET PAN CHIPOTLE SWEET POTATO HASH, EASY BAKED CHEESY CHICKEN, and CHIPOTLE’S CILANTRO LIME RICE RECIPE.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- olive oil
- yellow onion, chopped
- garlic cloves, minced
- cumin
- chipotle peppers
- fire-roasted tomato or diced tomato
- chicken broth
- chicken breast
For serving
- tortillas
- Chopped red cabbage
- Limes, cut in wedges
- Chopped cilantro
Stovetop Chicken Tinga Recipe FAQs
Absolutely! The heat level in this dish primarily comes from the chipotle peppers. Reduce the amount of chipotle peppers or remove the seeds before using them for a milder version. To add more heat, increase the quantity or include additional spicy elements according to your preference.
Certainly! While Chicken Tinga traditionally features shredded chicken, you can explore variations by substituting it with pork, beef, or plant-based proteins like tofu or jackfruit. Adjust the cooking time accordingly based on the protein you choose.
When stored properly in an airtight container in the refrigerator, Chicken Tinga can stay fresh for up to 3-4 days. It also freezes well, lasting 2-3 months in the freezer. Just ensure it’s cooled completely before freezing in suitable containers.
Apart from the classic presentation in tortillas, Chicken Tinga can be enjoyed in various ways. Serve it over rice or alongside beans for a hearty meal. Use it as a topping for nachos or as a filling for enchiladas or quesadillas, letting your creativity elevate its versatility.
Stovetop Chicken Tinga
How to store leftovers
Store in the refrigerator in an airtight container for up to 5 days.
How to freeze
Allow to cool down and freeze in an airtight container for 1 month.
How to reheat
Reheat in the microwave until heated through.
In conclusion, Stovetop Chicken Tinga is a culinary gem that beckons with its aromatic allure and tantalizing flavors. Versatile, easy to prepare, and immensely satisfying, it’s a dish that brings the spirit of Mexico to your table, inviting everyone to relish its irresistible taste.
Unlock the world of Mexican flavors and embark on a culinary journey by trying out this delightful Chicken Tinga recipe today!
Stovetop Chicken Tinga Recipe
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onions chopped
- 2 cloves garlic clove minced
- ½ teaspoon ground cumin
- 2 tablespoons chipotle peppers in adobo sauce chopped
- 1 can (14 oz) fire-roasted tomato crushed or diced tomato (396 g)
- ¼ cup (2.02 fl.oz | 60 ml) chicken broth
- 3 cups (26.45 oz | 750 g) chicken breasts shredded
- 8-10 6-inch flour tortillas
- red cabbage Chopped
- Limes cut in wedges
- fresh cilantro Chopped
Instructions
- Heat oil in a non-stick skillet on medium heat1 tablespoon olive oil
- Saute onion for 3 minutes, then add garlic, cumin, and chipotle pepper.1 small yellow onions, 2 cloves garlic clove, ½ teaspoon ground cumin, 2 tablespoons chipotle peppers in adobo sauce
- Toss a few seconds. Add tomato and chicken broth. Stir and cook for 6-7 minutes.1 can (14 oz) fire-roasted tomato, ¼ cup (2.02 fl.oz | 60 ml) chicken broth
- Allow to cool down for 2 minutes then add mixture to a blender and blend until smooth.
- Return the sauce to the skillet over medium-high heat. Add the shredded chicken. Adjust salt if needed. Simmer for 2 minutes. Remove from the stove.3 cups (26.45 oz | 750 g) chicken breasts
- Warm tortillas, fill with the chicken tinga and garnish8-10 6-inch flour tortillas, Limes, fresh cilantro
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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I needed a quick and easy dinner and these were perfect! Hubby and I both loved the chipotle flavor and it made enough for lunch the next day. It has already been requested again lol