Serves 6
60 min
Chicken Tinga
Recipe GLPRfeb0c934ca73fb
A classic Mexican-inspired braised chicken dish featuring tender shredded chicken simmered in a rich, smoky tomato sauce with roasted tomatillos, caramelized onions, and aromatic spices. The depth comes from chipotle chiles in adobo and a blend of oregano, marjoram, and thyme. This versatile dish is perfect served over rice, tucked into tortillas, or as a filling for tostadas and tacos.
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Ingredients
8 ripe Roma tomatoes (about 2 pounds), rinsed
2-3 tomatillos (about 1/4 pound), husks removed, rinsed
3 tablespoons vegetable oil
1 cup chopped white onion
2 garlic cloves, minced or pressed
1/2 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 1/2 teaspoons kosher salt, or to taste
2 tablespoons sauce from chipotle chiles in adobo
1 whole chipotle chile in adobo, chopped
5 cups cooked shredded chicken
1 1/2 cups chicken broth
Directions
Core the Roma tomatoes and place them directly over a gas flame or under a hot broiler until the skin blackens and chars on all sides, about 5-7 minutes. Transfer to a cutting board and let cool slightly, then peel away the charred skin. Alternatively, you can skip charring and proceed with fresh tomatoes if preferred.
Char the tomatillos in the same way until they develop blackened spots and soften slightly, about 4-5 minutes.
Roughly chop the charred tomatoes and tomatillos and set aside.
Heat the vegetable oil in a large heavy skillet or Dutch oven over medium heat. Add the chopped white onion and cook, stirring occasionally, until golden and softened, about 8-10 minutes.
Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
Stir in the dried oregano, marjoram, and thyme, cooking for about 30 seconds to toast the spices and release their oils.
Add the charred tomatoes and tomatillos to the skillet along with the chipotle adobo sauce and chopped chipotle chile. Stir well to combine.
Simmer over medium heat for 10-12 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
Carefully transfer the tomato mixture to a blender in batches and blend until smooth. Return the pureed sauce to the skillet.
Add the shredded chicken and chicken broth to the skillet, stirring to combine. Season with salt, starting with 1 1/2 teaspoons and adjusting to taste.
Simmer over medium-low heat for 10-15 minutes, stirring occasionally, until the chicken is heated through and the sauce has reached your desired consistency.
Taste and adjust seasonings as needed. Serve hot over rice, in warm tortillas, or with your favorite toppings.
