Description
Tender, juicy chicken slow-cooked in a smoky chipotle sauce, served in warm corn tortillas with fresh toppings. A quick and easy recipe perfect for a flavorful taco night.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 2 chipotle peppers in adobo sauce, chopped
- 2 tablespoons adobo sauce
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 (14 oz) can crushed tomatoes
- 1 cup low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1 teaspoon salt, or to taste
- 2 tablespoons olive oil
- Juice of 1 lime
- 8 small corn tortillas
- Optional toppings: chopped cilantro, diced white onion, crumbled queso fresco, sliced avocado, Mexican crema or sour cream
Instructions
- Prepare the ingredients: thinly slice the onion, mince the garlic, and chop the chipotle peppers. Have canned tomatoes and chicken broth ready.
- Heat olive oil over medium heat in a large skillet or Dutch oven. Add sliced onions and cook until soft and translucent, about 4 minutes. Add minced garlic and cook for 1 more minute until fragrant.
- Stir in dried oregano, cumin, smoked paprika, and black pepper. Add chopped chipotle peppers and adobo sauce. Cook together for 2 minutes to build flavor.
- Pour in crushed tomatoes and chicken broth. Stir to combine, then nestle chicken thighs into the sauce, making sure they are mostly covered. Bring to a simmer.
- Cover skillet with lid and simmer on low heat for 20-25 minutes until chicken is tender and easily shreddable. Add broth if sauce dries out.
- Remove chicken thighs and shred with two forks while warm.
- Return shredded chicken to the sauce and stir to coat. Squeeze fresh lime juice over the top and adjust salt or spice as needed.
- Warm corn tortillas on a dry skillet or over a low flame until pliable. Serve chicken tinga with tortillas and desired toppings.
Notes
Wear gloves when handling chipotle peppers if sensitive to spice. Use chicken thighs for juiciness. Simmer gently on low heat to keep chicken tender. Shred chicken while warm for easier shredding. Warm tortillas properly to avoid tearing. For faster cooking, use a pressure cooker or Instant Pot (10-12 minutes high pressure).
- Prep Time: 12 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Fat: 12
- Carbohydrates: 20
- Fiber: 4
- Protein: 28
Keywords: chicken tinga, tacos, chipotle sauce, smoky, easy recipe, Mexican, weeknight dinner, shredded chicken, corn tortillas