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Chicken tinga
Chicken tinga (or pollo de tinga) is a delectable comfort food. Mixing spices with chipotle and tomato gives it a signature robust flavor.
Category
Chicken, Dinner, Lunch, Mexican
Compliance Level
Kickstart, Lifestyle
Prep Time
30
minutes
Cook Time
40
minutes
Total Time
1
hour
10
minutes
Servings
4
Author
Brandon Cress
Ingredients
Salsa Ingredients:
3/4
cup
canned black beans
drained and rinsed
3/4
cup
frozen corn kernels
1/4
cup
red onion
small diced
1/4
cup
red bell pepper
small diced
2
tbsp
lime juice
1
tbsp
cilantro
chopped
1
tbsp
avocado oil
2
tsp
garlic
minced
1/4
tsp
cumin
Salt and pepper
to taste
Tinga Ingredients:
1.5
lbs
boneless skinless chicken thighs
2
cups
tomato puree
1/2
cup
yellow onion
julienned
2
tbsp
avocado oil
1
tbsp
garlic
minced
1
tbsp
lime juice
2
tsp
chipotle pepper
pureed
2
tsp
apple cider vinegar
1
sprig
oregano
1
bay leaf
Salt and pepper
to taste
Avocado, lime wedges, and cilantro
for garnish
Instructions
Salsa directions:
In a medium bowl, toss all ingredients until combined.
Reserve in refrigerator until ready to serve.
Tinga Directions:
Heat a medium-sized saucepan to medium high.
Add avocado oil, then add onion. Cook on medium-high until soft and translucent, about 5 minutes.
Add tomato, lime juice, apple cider vinegar, chipotle, oregano, and bay leaf and bring to a boil.
Add chicken thighs and turn down to a simmer and continue to cook until chicken shreds, about 20-30 minutes.
Remove chicken to a small bowl and shred.
Add chicken back to sauce and stir to combine.
Garnish with chopped cilantro, lime wedges, and avocado.
Serve with corn tortillas or lettuce wraps. Or, try it on its own with salsa as a side.