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
Scale
- 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