15-Minute Chicken Tinga Recipe

This chicken tinga recipe uses classic Mexican flavors to make a tender, delicious, restaurant-worthy dish in just 15 minutes. Watch the video below to see how I make it in my kitchen.

Course Main Course

Cuisine Mexican

Prep Time 1

Cook Time 14

Total Time 15

Servings servings

Calories 240kcal

Author Arman Liew

Ingredients

1 pound chicken breast cut into thin strips
2 tablespoons olive oil
1 large onion sliced
3 cloves garlic minced
14.5 ounces fire roasted tomatoes canned
1/4 cup chipotle paste
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cumin
1/2 tablespoon oregano
2 bay leaves

Instructions

Heat the oil in a skillet over medium-high heat. Once hot, add the onion and sauté until translucent. Add the garlic and sauté until fragrant.
Add the can of tomatoes and cook until the mixture gets warm. Add chili paste and spices and mix well.
Lower the temperature to medium heat, add the chicken and cook until the chicken cooks through and the sauce thickens, stirring occasionally. Remove and discard the bay leaf.
Using two forks, shred the chicken then mix it into the sauce.

Video

Notes

To store: Place leftovers in a shallow container and store them in the freezer for up to five days.

To freeze: Make an extra batch of chicken tinga and freeze it. Place the cooked and cooled chicken in a shallow container and store it in the freezer for up to 6 months.

Reheating: Reheat the chicken in a skillet over low-medium heat. Add a splash of chicken stock or water if needed. You can also reheat this dish in the microwave.

Nutrition