Go Back
–+ servings
tinga de pollo in a bowl
Tinga de Pollo
Spice things up with our authentic chicken tinga derived from homemade adobo and enjoy it on charred tortillas, with avocado slices, dollops of sour cream, and pickled jalapenos!
5 from 3 votes
Print Recipe Pin Recipe Save Recipe
Prep Time 40 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 35 minutes
Course Appetizer, Dinner
Cuisine Mexican
Servings 8
Calories 321 kcal

Ingredients
  

  • 8 chicken thighs
  • 4 dried chipotle chiles
  • 1 can fire-roasted tomatoes 14.5 oz.
  • 2 white onions diced and julienned
  • 1 lime squeezed
  • 5 cloves garlic minced
  • 2 tsp oregano
  • 1/2 tsp ground cumin
  • 1 tsp cumin seeds
  • 1/2 cup chicken stock
  • 1/2 cup water
  • 3 tsp apple cider vinegar
  • 1/2 tsp brown sugar
  • 1 1/2 tbsp olive oil
  • 1 tsp salt
  • ground pepper
  • 1/2 cup cilantro chopped (garnish)

Instructions
 

1. Clean the Chicken and Cut the Vegetables
  • Clean chicken thighs and pat them dry. Set aside.
  • Dice one onion and cut the other onion into julienne strips. Set aside.
  • Roughly chop the garlic. Set aside.
2. Toast Chiles and Soak them for 30 minutes
  • Cut chipotle chiles in half and remove seeds. Remove what you can with a paring knife. The remaining seeds will be easy to remove after the soaking process.
  • Place sauté pan on the stovetop at medium heat. Add dried chiles to the pan and toast them for 1 minute or until fragrant.
  • Half-fill a saucepan with water and place the saucepan on the stovetop at high heat. Once the water is hot, turn off the heat on the stovetop and add the chiles.
  • Soak for them for 30 minutes.
3. Sauté Onions, Garlic, and Spices
  • Place sauté pan on the stovetop at medium-low heat. Add olive oil and allow it to heat.
  • Add diced onions and garlic. Sauté for 5-7 minutes. Add oregano, ground cumin, and cumin seeds. Sauté for an additional 5-7 minutes.
4. Blend the Adobo
  • Blend the chopped onion/garlic mixture with soaked chiles and fire-roasted tomatoes in a blender.
  • Blend until smooth.
5. Sauté the Onions
  • Place a pot on the stovetop at medium-low heat. Add olive oil and allow it to heat.
  • Add the julienne onion strips and sauté the julienne onion strips.
  • Sauté them for 40-50 minutes to allow them to caramelize them moderately. Turn the stovetop to low heat if the onions are cooking too quickly.
6. Cook Up the Adobo
  • Add blended adobo, chicken stock, water, apple cider vinegar, brown sugar salt, and ground pepper. Stir.
  • Cover the pot with its lid and allow the adobo to cook for 10-15 minutes to marry the flavors.
7. Cook the Chicken in the Adobo and Shred-It
  • Add the chicken thighs to the pot. Stir.
  • Cover the pot with its lid. Cook the chickens for 20-25 minutes or until the chicken is tender.
  • Remove the chicken from the adobo. Shred the chicken.
8. Reduce the Adobo and Toss the Chicken
  • Remove the lid, and increase the heat on the stovetop to medium-high.
  • Cook for 10-15 minutes or until the sauce reduces to a thick consistency.
  • Add the shredded chicken back to the pot.
9. Let’s Plate
  • Squeeze lime juice over chicken tinga.
  • Serve the chicken tinga with tortillas, sliced jalapeno peppers, avocado slices, and sour cream.
  • Garnish with chopped cilantro.

Video

Nutrition

Calories: 321kcalCarbohydrates: 11gProtein: 20gFat: 22gSaturated Fat: 6gTrans Fat: 1gCholesterol: 111mgSodium: 485mgPotassium: 327mgFiber: 2gSugar: 4gVitamin A: 382IUVitamin C: 6mgCalcium: 52mgIron: 2mg
Keyword authentic, Easy, spicy, tasty
Tried this recipe?Let us know how it was!