Stovetop Chicken Tinga Recipe

Shredded chicken in a skillet with a wooden spoon.

5 from 48 votes

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.

Course Main Course

Cuisine American

Keyword chicken, stovetop, Stovetop chicken tinga

Prep Time 5

Cook Time 15

Servings servings

Calories 452kcal

Author Paula

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 heat
1 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 garnish
8-10 6-inch flour tortillas, Limes, fresh cilantro

Nutrition