Shredded Chicken Tinga Recipe

It doesn't have to be a special occasion to enjoy this delicious shredded chicken tinga. Recipe developer Stephanie Rapone re-invented this mouth-watering recipe, inspired by the traditional Mexican dish, tinga de pollo. It's usually served with tostadas, but would also be delish inside tacos, burritos, and more. "The sauce is rich, and has the flavor of the chicken all through it with a smoky cooked-all-day richness," she says. 

Rapone also shares her favorite part of this classic Mexican recipe — "I love how rich the sauce is, and it tastes like it simmered all day, even though it was less than an hour. This is a great weeknight meal for us. It's fast enough, and the leftovers are perfect for lunch the next day." We love a low-stress meal with tons of leftovers, perfect for stressful weeknights. 

Keep reading to find out how to make this wonderful shredded chicken tinga in no time.

This recipe requires a handful of ingredients, including boneless skinless chicken thighs, kosher salt, canola oil, onion, garlic, chipotle powder, chicken broth, tomato sauce, and Mexican oregano. There are a few optional ingredients for topping, such as cilantro, lime wedges, chopped onion, and sour cream or Mexican crema. 

First, use a knife or scissors to trim any excess fat off the chicken thighs, and season all over with kosher salt. "Chicken thighs are good if they cook a little extra, where breasts will get tough really quickly," Rapone notes. "I prefer the thighs, [since they] are just more forgiving and stay tender and juicy."

Heat the canola oil in a skillet on medium-high, and once hot, add the seasoned chicken thighs. Brown for 3 to 5 minutes on each side, then remove the chicken, and set aside.

Reducing the heat to medium, cook the chopped onion for about 5 to 7 minutes, stirring every 2 to 3 minutes to prevent it from burning. Add the minced garlic, and cook for 30 seconds, stirring frequently. 

Next, add the chipotle powder, and stir for another 30 seconds. "For this recipe, the chipotle powder, [as opposed to] canned chipotles, could be considered a secret ingredient," Rapone shares. "I find it provides more smokiness, and more of that cooked-all-day flavor."

Add the chicken broth to the mixture, scraping any brown bits from the bottom of the pan. Bring the mixture to a simmer, and mix in the tomato sauce and Mexican oregano, along with the cooked chicken and any juices.

Once simmering, reduce the heat to low and cook uncovered for 20 minutes, stirring on occasion and flipping the chicken halfway through. While the mixture simmers, preheat the oven to 350 F. 

After 20 minutes, remove the chicken from the pan, and transfer it to a baking dish or bowl. Leave the sauce in the pan to reduce for 10 minutes. 

While the sauce reduces, heat the tostadas in the oven for 7 minutes, until crispy. Shred the chicken, and stir it back into the reduced sauce.

Add the chicken tinga onto the crisp tostada, and add toppings like chopped cilantro, lime wedges, chopped onion, sour cream, or Mexican crema, if desired. "We also love fire-roasted corn, avocado, and sour cream on top," Rapone notes. "Leftovers will keep up to 1 week in an air-tight container in the fridge, or up to 3 months in the freezer," she shares.