Easy shredded Chicken Tinga is an easy, flavor packed recipe that makes a great topping for a burrito bowl or a taco filling.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Dinner, lunch
Cuisine: Mexican
Keyword: chicken tacos, chicken tinga
Servings: 6
Calories: 341kcal
Author: Kellie
Cost: $10
Equipment
1 skillet
Ingredients
2tablespoonsolive oil
2poundsbonelessskinless chicken thighs
1/2teaspoonkosher salt
1/2teaspoonfresh ground black pepper
1large oniondiced
5garlic clovesminced
128 ounce can fire roasted diced tomatoes
1chipotle chili in adobo sauce
2tablespoonsadobo sauce
1cupchicken stock
1tablespoonground cumin
1/2teaspoonground cayenne pepper
1/2tablespoonsmoked paprika
Salt and pepperto taste
Chopped Cilantrooptional
8corn tortillasfor serving, optional
Instructions
Heat the olive oil in a large, deep skillet over medium high heat.
Season the chicken thighs with salt and pepper on both sides.
Add the chicken to the pan and cook for 4-5 minutes until golden brown. Flip the chicken over and cook for an additional 4-5 minutes. Transfer to a plate and keep warm.
Add the onion to the pan and cook for 2-3 minutes or until beginning to soften.
Stir in the garlic and cook for 1 minute longer.
Transfer the onion mixture to the pitcher of a blender.
Add the tomatoes, chipotle chili, adobo sauce, chicken stock, cumin, cayenne and paprika to the blender. Close the lid and puree until smooth. Season with salt and pepper, to taste.
Return the chicken to the pan and pour the sauce over the chicken.
Cover and cook over low heat for 20-30 minutes or until the chicken shreds easily with a fork.
Remove the chicken to a cutting board or platter. Using two forks, shred the chicken and return to the pan.
Cook for an additional 5-10 minutes uncovered.
Serve over rice or on corn tortillas to make Chicken Tinga Tacos and sprinkle with cilantro, if desired.