StewsEasy

Chicken Tinga

Name: Chicken Tinga
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 2 tbsp Chipotle adobo sauce; 2 tbsp Vegetable oil; 1 White onion; 3 Chipotle chilli in adobo; 2 Garlic clove; 2 leaves Bay leaf; 0.5 tsp Dried oregano; 600 g Chicken breast; 1 to taste Black pepper; 0.25 tsp Dried thyme; 5 Tomato; 1 to taste Salt

60 min (20 prep + 40 cook) Easy 6 servings Puebla

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 16 Apr 2026

Shredded chicken in a smoky tomato and chipotle sauce.

About this recipe

Tinga de pollo is a Pueblan stew of shredded chicken simmered in a tomato sauce with chipotle chillies in adobo and sliced onions. It is a wonderfully versatile dish, served on tostadas, in tacos, or as a main course. The smoky, gently spicy flavour makes it utterly irresistible.

History & Origin

Tinga de pollo originates in Puebla and its name comes from the Nahuatl 'tlingui', meaning 'to press' or 'to compress', referring to the technique of shredding the meat. This stew became popular in the nineteenth century as market food and a feature of popular festivals, particularly during the Independence Day celebrations on the 15th of September. The key ingredient is chipotle chilli in adobo - a ripened, wood-smoked jalapeño that the Aztecs already used to preserve food. It is traditionally served on crispy tostadas with cream and avocado, though it is also a star filling for tacos, tortas and masa volcanes. Tinga improves noticeably the following day, when the smoky flavours of the chipotle have fully penetrated the shredded chicken.

Estimated cost

£5.53

Total cost

£0.92

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

450

Calories

32g

Protein

38g

Carbohydrates

20g

Fat

Fibre

780mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Place the chicken breasts in a saucepan covered with water. Add a chunk of onion, 1 garlic clove, the bay leaves and a pinch of salt. Bring to the boil and simmer for 25 minutes until cooked through.
2
Remove the chicken from the stock and shred it finely using two forks. Reserve the stock for another use.
💡 It is much easier to shred the chicken while it is still warm.
3
Dry-roast the tomatoes in a frying pan or on a comal without oil over medium-high heat for 8 minutes, turning occasionally until softened and charred in spots.
💡 Do not move the fish around too much or it will break apart.
4
Blend the roasted tomatoes with the chipotle chillies, the adobo sauce and 1 garlic clove until you have a smooth salsa.
5
Slice the onion into thin half-moons (julienne). Heat the oil in a large frying pan over medium heat and cook the onion for 5 minutes until translucent and lightly golden.
6
Pour the tomato-chipotle salsa over the onion. Add the oregano and thyme. Cook over medium heat for 10 minutes, stirring occasionally, until the sauce thickens and darkens.
7
Add the shredded chicken to the sauce and mix well. Cook for a further 10 minutes over medium-low heat so the chicken absorbs all the flavours.
8
Serve on crispy tostadas or in tacos. Accompany with cream, avocado and refried beans.
💡 Tinga tastes even better the next day as the flavours intensify.