By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 8
595 cal · 60 min
Mango Chicken Tinga
Recipe GLPR68d69caaab3daf
Rate this recipe
Average rating: 4.3 (1)
A vibrant fusion of tinga-style chicken featuring tender chicken thighs simmered in a complex sauce of diced tomatoes, mango nectar, and warm spices including chipotle, ginger, and cinnamon. Served over fluffy rice, this dish balances smoky heat with tropical sweetness and savory depth for a memorable meal.
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Ingredients
1 large onion, diced
3 garlic cloves, minced
8 frozen skinless boneless chicken thighs
14½ ounces diced tomatoes, undrained
1¾ cups chicken broth
1 cup mango nectar
1 fresh mango, peeled and diced
1½ teaspoons chipotle chili powder
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
¼ teaspoon black pepper
1 cup long-grain white rice
Directions
Cook the rice according to package directions in a separate pot or rice cooker. Set aside when finished.
In a large skillet or Dutch oven, sauté the diced onion over medium heat for 3 minutes until it begins to soften.
Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
Stir in the chipotle chili powder, cumin, ground ginger, cinnamon, salt, and black pepper. Cook for 1 minute to bloom the spices.
Add the frozen chicken thighs, diced tomatoes with their juice, chicken broth, and mango nectar to the skillet.
Bring the mixture to a simmer, then reduce heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally, until the chicken is cooked through (internal temperature of 165°F).
Stir in the diced fresh mango and cook uncovered for 5 minutes to gently warm through.
Serve the mango chicken tinga over the cooked rice, spooning the sauce generously over each portion.
Comments
Mango Chicken Tinga ticks most boxes for a weeknight Charlotte meal: chicken thighs, tomatoes, onion, and garlic are reliably stocked at every major chain, and the spices (cumin, chipotle powder, cinnamon, ginger) are standard. The real cost driver is the mango nectar and fresh mango, which runs $3–4 total and inflates the per-serving cost to roughly $2.50–3.00, making it solidly mid-range rather than budget-friendly. The 60-minute time is honest if you start rice on the side; the braise itself takes about 45 minutes, leaving room for prep. The dish reheats beautifully and feeds a family of four easily at two servings per person, or eight as a smaller plate—a genuine strength for planning ahead. The only caveat is that fresh mango quality varies seasonally; out of peak months (May–August in North Carolina), you may see brown spots or hollow cores, so inspect at the store or budget extra for the nectar-only version.
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