Mexican Chicken Tinga
This chicken tinga recipe features shredded chicken simmered in a chipotle tomato sauce that’s smoky with a bit of heat. It’s great for Taco Tuesday – or any night you’re looking for an easy meal filled with bold and delicious flavors.
Ingredients
- 1 white onion diced
- 3 cloves garlic minced
- 2 teaspoons Mexican oregano
- 1 teaspoon cumin
- ¼ teaspoon dried marjoram
- ¼ teaspoon black pepper
- 1 can 28 ounces of crushed tomatoes
- 2-3 Chipotle Chiles in Adobo sauce use less if you like it less spicy, finely minced into a paste.
- ½ -1 cup chicken broth or water
- 1 ½ teaspoon salt or to taste
- 3 cups shredded chicken rotisserie chicken works great here, or you can poach 2-3 chicken breasts in salt water with a bay leaf or two
Instructions
- Heat 1-2 tablespoons of oil in a large saute pan on medium heat. Once hot add onion and saute for about 5 minutes, until it starts to soften.
- Then add garlic, oregano, cumin, dried marjoram, and black pepper. Stir to combine.
- Add the tomato sauce. Then add the shredded chicken and stir to coat. Add ½-1 cup of broth and then bring it all back to a simmer and cook for another minute or two until the chicken is warm and the sauce has thickened slightly. Turn off the stovetop and remove the pan from the heat.
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