Chicken Tinga Recipe

This Chicken Tinga Recipe, or tinga de pollo, is one of my favorite Mexican dishes to make. Shredded chicken is simmered in a smoky, spicy chipotle sauce adding so much flavor. You will love how quick and easy this is to make and it can be use in so many ways. We eat it over white rice, in tacos, burrito bowls, burritos, quesadillas, on salads or even added into soups. You can even freeze this and use it for future meals!


– 1 Tablespoon lard or oil – 2 large or 3 medium white onions, thinly sliced – 3 large chicken breasts {or about 2 pounds of chicken or 4 cups of shredded chicken} – 2 cloves garlic, minced – 1 - 12 fluid ounce can evaporated milk – 1 - 14 ounce can crushed fire roasted tomatoes – 3 - 4 canned chipotles and all the adobo sauce in the can OR – 1 - 7.76 ounce can chipotle sauce – 1 teaspoon cumin – 1 teaspoon Mexican oregano {or regular oregano if you don't have Mexican oregano} – 1 teaspoon salt – ½ teaspoon pepper

You can serve it as simply as topping it on a tostadas with a bit of cream, crumbly cheese, and cilantro or go all out and create the ultimate rice bowl with all of your favorite Mexican toppings.

When you are done roasting the cauliflower garnish with a lot of freshly chopped cilantro.  There is something so right about warm curry flavors paired with fresh cilantro.

“Tinga” means stew- it uses shredded chicken, pork or beef that is stewed with tomatoes, onion, garlic, oregano and chipotle peppers.