Easy Chicken Tinga
Easy homemade Chicken Tinga recipe with smoky chipotle flavors, perfect for healthy Mexican dinners and meal prep.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 3 tablespoons extra virgin olive oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed fire-roasted tomatoes
- 2 chipotle peppers in adobo sauce, finely chopped
- 2 tablespoons adobo sauce from the chipotle can
- 2 tablespoons apple cider vinegar
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 cup low-sodium chicken broth
- 2 tablespoons fresh cilantro, chopped
- 2 limes, cut into wedges
- 1/2 jalapeño, seeded and thinly sliced (optional)
Instructions
- 1
Place chicken breasts in a large pot, cover with water, add a pinch of salt, and bring to a boil over high heat.
- 2
Reduce heat to medium and simmer for 12-15 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
- 3
Transfer the cooked chicken to a cutting board and let cool slightly, then shred using two forks into bite-sized pieces.
- 4
Heat olive oil in a large skillet over medium-high heat, then add the diced onion and sauté for 4-5 minutes until translucent and softened.
- 5
Add minced garlic to the skillet and cook for about 1 minute, stirring constantly until fragrant.
- 6
Stir in the tomato paste and cook for another minute to deepen the flavors.
- 7
Pour in the crushed fire-roasted tomatoes, chicken broth, chopped chipotle peppers, and adobo sauce, then stir well to combine.
- 8
Add cumin, smoked paprika, sea salt, and black pepper to the sauce and mix thoroughly.
- 9
Return the shredded chicken to the skillet with the tomato mixture and stir until evenly coated.
- 10
Reduce heat to medium-low and simmer uncovered for 12-15 minutes, allowing the sauce to thicken and flavors to meld.
- 11
Stir in the apple cider vinegar and taste, adjusting seasonings as needed with additional salt and pepper.
- 12
Simmer for another 2-3 minutes until the sauce reaches your desired consistency, then remove from heat.
- 13
Garnish with fresh cilantro and jalapeño slices if desired, then serve hot with lime wedges on the side.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Chicken breasts | Rotisserie chicken | Saves significant prep and cooking time while providing similar protein content and texture |
| Crushed fire-roasted tomatoes | Fresh tomatoes (about 3 pounds, blended) or tomato sauce | More nutrient-dense when using fresh tomatoes and allows better control over sodium levels |
| Low-sodium chicken broth | Bone broth or homemade vegetable broth | Increased collagen and gut-supporting compounds, plus reduced inflammatory seed oils |
| Apple cider vinegar | Fresh lime juice or white wine vinegar | Alternative sources of acidity that support mineral absorption and provide additional vitamin C |
| Sea salt | Himalayan pink salt | Contains trace minerals that support electrolyte balance and reduce blood sugar spikes |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 365 |
| Total Fat | 12g |
| Saturated Fat | 2g |
| Cholesterol | 130mg |
| Sodium | 380mg |
| Carbohydrates | 11g |
| Fiber | 3g |
| Sugar | 4g |
| Protein | 52g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
