I know how challenging weeknights can be, trying to get a flavorful, healthy dinner on the table. That’s why I’m so excited to share this easy chicken tinga recipe with salsa roja shred; the aroma of smoky chipotles and simmering tomatoes fills my kitchen, hinting at the hearty meal to come. It’s perfect for busy families, transforming simple ingredients into a deeply satisfying dish that tastes like it took hours. When my schedule’s packed, this reliable recipe becomes our go-to for delicious simplicity and comforting warmth.
Ingredient List with Smart Choices
Creating an incredible chicken tinga recipe starts with selecting the right ingredients. Here’s what you’ll need for this smoky, savory dish, including smart options for various diets and preferences.
- Cooked, Shredded Chicken: 1 lb (450g) – for quick protein; a store-bought rotisserie chicken is my ultimate shortcut, or use leftover roasted chicken.
- Tomatoes: 1 (14.5 oz / 411g) can diced tomatoes, undrained, or 2-3 medium fresh tomatoes – for the vibrant base of the salsa roja.
- Onion: 1 medium, diced – adds aromatic depth.
- Garlic: 3-4 cloves, minced – essential for robust flavor.
- Chipotle Peppers in Adobo Sauce: 2-3 peppers, minced, plus 1-2 Tbsp adobo sauce – for that signature smoky heat in the salsa roja shred.
- Chicken Broth or Water: ½ cup (120ml) – to blend the sauce and thin the tinga mixture.
- Olive Oil: 1 Tbsp – for sautéing.
- Dried Oregano: 1 tsp – classic Mexican herb flavor.
- Ground Cumin: ½ tsp – warm, earthy spice.
- Bay Leaf: 1 – for a subtle, savory aroma during simmering.
- Salt and Black Pepper: To taste – to enhance all the flavors.
For special diets or pantry swaps:
- Gluten-free: This easy chicken tinga recipe is naturally gluten-free; serve on corn tortillas or lettuce wraps.
- Dairy-free: Easily dairy-free; skip cheese or sour cream toppings.
- Protein-rich add-ins: Boost protein with black beans or extra shredded chicken.
- Seasonal upgrades: Use fresh garden tomatoes in summer, or high-quality canned diced tomatoes otherwise.
- Affordable substitutions: Substitute chicken thighs for breasts for extra flavor.
Easy Step-by-Step Cooking Directions for Shredded Chicken Tinga
Whip up this family-friendly meal with these simple directions for a flavorful shredded chicken tinga recipe. You’ll be amazed how quickly it comes together!
- Prepare Your Ingredients: Dice your onion finely and mince the garlic. If not using pre-shredded, cook and shred your chicken. For the vibrant salsa roja, blend the tomatoes, chipotle peppers, and adobo sauce with ½ cup of broth until smooth (about 30 seconds to 1 minute), ensuring a rich color.
- Sauté Aromatics: Heat 1 Tbsp olive oil in a large skillet or Dutch oven over medium heat. Add the diced onions and cook, stirring occasionally, until softened and translucent (about 5-7 minutes), filling your kitchen with a sweet aroma. Then, add the minced garlic and cook for another 2-3 minutes until fragrant, being careful not to burn it.
- Build the Salsa Roja: Pour the blended tomato-chipotle mixture into the skillet. Stir in the dried oregano, ground cumin, and bay leaf. Bring the sauce to a gentle simmer, letting the flavors marry and the sauce slightly thicken (about 5 minutes). You’ll notice the color deepen and the rich, smoky scent develop.
- Add the Chicken: Stir in the cooked, shredded chicken, ensuring every piece is fully coated in the smoky salsa. Reduce heat to low, cover, and simmer gently for 10-15 minutes to allow the flavors to meld. Stir occasionally to prevent sticking. If it looks too dry during simmering, splash in 1-2 Tbsp more broth. I often make this in my 10-inch skillet, and I’ve found that simmering for the full 15 minutes truly deepens the flavors, making this shredded chicken tinga irresistible for my kids.
- Season and Serve: Taste the chicken tinga and adjust seasonings as needed with salt and pepper. Remove the bay leaf before serving. Enjoy this quick dinner idea!
Here are some inline shortcuts for busy cooks:
- Use pre-minced garlic or store-bought rotisserie chicken for an even quicker chicken tinga recipe.
- Canned diced tomatoes are perfect for convenience and consistent flavor.
Notes for flavor variations or healthier twists:
- For less heat, use fewer chipotles or remove some of the seeds.
- For a richer sauce, add a splash of orange juice or apple cider vinegar at the very end.
Ideal Uses and Serving Suggestions for Chicken Tinga
This versatile chicken tinga is perfect for many occasions. Its rich, smoky flavor makes it a family favorite.
- Occasions:
- Weeknight dinners: A speedy and satisfying meal that’s ready in under an hour.
- Kid lunches: Excellent in wraps or quesadillas; pack separately from tortillas to prevent sogginess.
- Gatherings: Perfect for a build-your-own taco bar; easy to scale up for any crowd.
- Holidays: A relaxed, flavorful option for casual entertaining.
- Pairings:
- Classic tacos: Warm corn tortillas, shredded lettuce, crema, queso fresco, diced avocado.
- Hearty bowls: Serve over rice or quinoa with black beans and corn for a complete meal.
- Sides: Simple green salad, Mexican rice, refried beans, or roasted vegetables.
- Drinks: Limeade, horchata, or a refreshing lager.
- Guidance for leftovers, storage, and reheating:
- Storage: Store cooled chicken tinga in an airtight container in the refrigerator for up to 3-4 days. It’s great for easy meal prep.
- Freezing: Freeze portions for up to 3 months. Thaw overnight in the fridge.
- Reheating: Gently reheat on the stovetop over medium-low heat, adding a splash of broth if needed, or microwave until heated through.
Everyday Benefits of Cooking with Chicken Tinga
Embrace this delicious chicken tinga recipe for a healthier, more convenient kitchen routine.
- Showcase practical wins:
- Saves time: A quick dinner idea that doesn’t compromise on flavor, especially with pre-cooked chicken.
- Budget-friendly: Utilizes affordable pantry staples and versatile chicken.
- Nourishing: A wholesome meal packed with protein and vegetables, supporting healthy eating.
- Tie chicken tinga to balanced lifestyle goals:
- Healthy eating: Easy to control ingredients for healthy recipes for families.
- Meal prep: Fantastic for budget meal prep throughout the week, offering delicious variety and high-protein options. My kids love it in mini quesadillas for their lunchboxes!
- Family-friendly: Customizable spice levels make it enjoyable for all ages.
Tips, Variations, and Dietary Adjustments for Shredded Chicken Tinga
Elevate your shredded chicken tinga with these simple tips and adjustments.
- Technique upgrades to improve results:
- Sear the chicken first: If not using pre-cooked chicken, sear breasts or thighs before shredding for extra depth of flavor.
- Let it simmer: Don’t rush the simmering; it allows the salsa roja flavors to deepen and fully infuse.
- Flavor/spice tweaks for different cuisines:
- Smokier: Add a pinch of smoked paprika or a drop of liquid smoke.
- Sweeter: A dash of brown sugar or agave nectar balances the heat.
- Herbal: Fresh cilantro stirred in at the end adds bright, fresh notes.
- Adjustments for common diets:
- Low-carb: Serve this versatile dish in lettuce wraps, bell pepper halves, or over cauliflower rice for a delicious low-carb meal.
- Plant-based: Use shredded jackfruit or mushrooms instead of chicken for a delicious vegan tinga.
- Kid-safe: Reduce the amount of chipotle peppers or remove seeds for milder heat. Serve as quesadillas or on mini slider buns.
Frequently Asked Questions about Chicken Tinga Recipe Salsa Roja Shred
Q: Is chicken tinga suitable for gluten-free diets?
Yes, absolutely! This chicken tinga recipe is naturally gluten-free. Just ensure you serve it with corn tortillas or over rice, rather than flour tortillas, to keep it completely gluten-free.
Q: How can I meal prep with chicken tinga for the week?
Cook a large batch of chicken tinga. Portion it into airtight containers with your preferred sides like rice, beans, or roasted veggies. It reheats beautifully for easy weekday lunches and dinners, making healthy eating simple and efficient.
Q: What’s the best way to store homemade chicken tinga?
Allow the chicken tinga to cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days or freeze it for up to 3 months for longer storage. It’s perfect for future quick meals.
Q: Can I make this chicken tinga recipe spicier?
Definitely! To increase the heat, add an extra chipotle pepper or two from the can, or include a pinch of cayenne pepper with the spices. You can also add a splash of your favorite hot sauce for more zing, adjusting to your taste.
Q: What kind of chicken is best for shredded chicken tinga?
Cooked shredded chicken is ideal. You can boil chicken breasts or thighs, use leftover roasted chicken, or take a shortcut with a store-bought rotisserie chicken for a super easy chicken tinga recipe. I often use a rotisserie chicken when I’m short on time for quick dinner ideas.
Q: Can I use fresh tomatoes instead of canned for the salsa roja?
Yes, you can! Use about 2-3 medium fresh ripe tomatoes, roughly chopped. For best results, I find it really improves the flavor if you briefly char or roast them first to enhance their sweetness for the vibrant salsa roja shred.
Q: What are some kid-friendly ways to serve chicken tinga?
Kids often love chicken tinga in quesadillas, mini tacos, or even as a topping for nachos. You can also mix it with rice for a simple rice bowl. Adjust chipotle peppers for milder flavor to keep it family-friendly and delicious.
This flavorful chicken tinga recipe with salsa roja shred proves that amazing homemade meals don’t require hours in the kitchen. It’s a comforting, versatile, and easy way to bring vibrant flavors to your family table for healthy eating. It’s always a hit in my house! Save this easy chicken tinga recipe for later on Pinterest!
chicken tinga recipe Salsa Roja Shred
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy-Free
Description
This easy and flavorful chicken tinga recipe with smoky chipotle salsa roja is perfect for busy weeknights, transforming simple ingredients into a deeply satisfying dish for families.
Ingredients
- 1 lb (450g) cooked, shredded chicken (a store-bought rotisserie chicken is an ultimate shortcut, or use leftover roasted chicken)
- 1 (14.5 oz / 411g) can diced tomatoes, undrained, or 2–3 medium fresh tomatoes
- 1 medium onion, diced
- 3–4 cloves garlic, minced
- 2–3 chipotle peppers in adobo sauce, minced, plus 1-2 Tbsp adobo sauce
- 0.5 cup (120ml) chicken broth or water
- 1 Tbsp olive oil
- 1 tsp dried oregano
- 0.5 tsp ground cumin
- 1 bay leaf
- Salt and black pepper, to taste
Instructions
- Prepare Ingredients: Dice your onion finely and mince the garlic. If not using pre-shredded, cook and shred your chicken. For the vibrant salsa roja, blend the tomatoes, chipotle peppers, and adobo sauce with 0.5 cup of broth until smooth (about 30 seconds to 1 minute), ensuring a rich color.
- Sauté Aromatics: Heat 1 Tbsp olive oil in a large skillet or Dutch oven over medium heat. Add the diced onions and cook, stirring occasionally, until softened and translucent (about 5-7 minutes). Then, add the minced garlic and cook for another 2-3 minutes until fragrant, being careful not to burn it.
- Build Salsa Roja: Pour the blended tomato-chipotle mixture into the skillet. Stir in the dried oregano, ground cumin, and bay leaf. Bring the sauce to a gentle simmer, letting the flavors marry and the sauce slightly thicken (about 5 minutes).
- Add Chicken: Stir in the cooked, shredded chicken, ensuring every piece is fully coated in the smoky salsa. Reduce heat to low, cover, and simmer gently for 10-15 minutes to allow the flavors to meld. Stir occasionally to prevent sticking. (If it looks too dry during simmering, splash in 1-2 Tbsp more broth.)
- Season and Serve: Taste the chicken tinga and adjust seasonings as needed with salt and pepper. Remove the bay leaf before serving. Enjoy this quick dinner idea!
Notes
For less heat, use fewer chipotles or remove some seeds. For a richer sauce, add a splash of orange juice or apple cider vinegar at the very end. Use pre-minced garlic, store-bought rotisserie chicken, or canned diced tomatoes for convenience. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (about 180 g)
- Calories: 300 calories
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg
Keywords: easy dinner, chicken tinga, salsa roja, chipotle, smoky, weeknight meal, family-friendly, Mexican, gluten-free, dairy-free