Chicken Tinga

Chicken Tinga

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  • Prep Time


  • Total Time


  • Servings



  • 8

    ripe Roma (plum) tomatoes (about 2 pounds)

  • 2 to 3

    tomatillos (about 4 ounces), husks removed, rinsed

  • 3

    tablespoons vegetable oil

  • 1

    cup chopped white onion

  • 2

    garlic cloves, minced or pressed

  • ½

    teaspoon dried oregano, preferable Mexican

  • ¼

    teaspoon dried marjoram

  • ¼

    teaspoon dried thyme

  • teaspoons coarse salt

  • ¼

    teaspoon freshly ground black pepper

  • 1

    whole canned chipotle chile in adobo sauce (optional), plue 2 tablespoons adobo sauce

  • 5

    cups shredded cooked chicken or rotisserie chicken

  • cups reduced-sodium chicken broth


Place tomatoes and tomatillos in a medium saucepan; cover with water. Bring to a simmer over medium-high heat; cook 8 to 10 minutes, until soft and mushy but not falling apart. With a slotted spoon, transfer to a blender or food processor. Let cool slightly, then blend until smooth. Heat oil in a 12-inch skillet over medium heat. Add onion and cook until soft, 4 to 5 minutes. Add garlic and cook until lightly browned, about 1 minute. Pour tomato mixture into skillet. Stir in oregano, marjoram, thyme, salt and pepper. Add chipotle Chile, if using, and adobo sauce. Partially cover and simmer, stirring occasionally, until sauce turns dark red and is no longer soupy, 10 to 12 minutes. Add more adobo sauce and chilies near the end if you want more heat. Add chicken and broth and stir until well mixed. Cook, stirring occasionally, until chicken has absorbed most of the sauce, 6 to 8 minutes. Serve hot.


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