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chicken tinga
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Perfect Chicken Tinga

Perfect Chicken Tinga makes the most juicy, chipotle sauce smothered chicken for the best tacos!  An easy recipe that can be made on the stove top or instant pot!
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8
Author Nichole

Ingredients

  • 2 Chipotle Chilis in Adobo, *From a Can
  • 1 14.5 Ounce Can Fire Roasted Tomatoes
  • 1 Medium Onion Cut into quarters
  • 3 Cloves Garlic
  • 2 Tablespoons Olive Oil
  • 1 1/2 Pounds Boneless Skinless Chicken Breast
  • 1 teaspoon Chili Powder
  • 1 teaspoon Oregano
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Salt
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Pepper
  • 1/2 Cup Chicken Broth

OPTIONAL FOR SERVING: Tortillas, Chips, Sour Cream, Lettuce, Limes, Avocado, Cheese.

    Instructions

    STOVE TOP METHOD:

    • Add the chipotle chilis, fire roasted tomatoes, onion, and garlic to the canister of a blender or food processor. Pulse for 1 minute, until smooth, set aside.
    • Heat the olive oil in a large pot or dutch oven over medium high heat.
    • Lay the chicken breasts out on a cutting board and season evenly with the chili powder, oregano, smoked paprika, salt, cinnamon, and pepper.
    • Place the chicken in the pot and sear for 3-4 minutes per side, until golden.
    • Remove the chicken from the pot. Pour 1/4 Cup of the broth into the pot and use a wooden spoon to scrape up any browned bits.
    • Pour in the remaining broth, and the chili sauce from the blender.
    • Return the chicken to the pan and simmer over medium heat for 15-20 minutes until cooked through.
    • Shred the chicken in the pot and swirl around in the sauce to coat.
    • Serve immediately. Leftovers can be stored in the refrigerator for up to 3 days.

    INSTANT POT METHOD:

    • Prepare the sauce in the blender as listed above, set aside.
    • Heat the olive oil in the instant pot on saute mode.
    • Season the chicken evenly on both sides with the chili powder, oregano, smoked paprika, salt, cinnamon, and pepper.
    • Place the chicken in the hot oil and sear for 3-4 minutes per side.
    • Remove the chicken from the instant pot. Pour about 1/4 cup of the broth into the pot and deglaze with a wooden spoon.
    • Turn the pot off. Pour in the rest of the chicken broth, the sauce from the blender, and return the chicken to pot.
    • Place the lid on the pot and set the valve to sealing. Cook on manual (pressure cook) (high) for 8 minutes. Once the cooking time is up, allow the pot to come to pressure naturally for 10 minutes. Then, do a quick pressure release.
    • Shred the chicken and stir to coat in the sauce.
    • Serve immediately.

    Notes

    NOTE:  This recipe can be made ahead.  Cook and shred the chicken as directed, then allow to cool completely.  Store in an airtight container or zip-top freezer safe bag in the refrigerator for up to 3 days and in the freezer for up to 3 months.
    NOTE:  Chicken should reach an internal temperature of 165 degrees before consuming.