Tinga is a classic dish in Mexican cuisine, it is very simple, fast and delicious!!
This Chicken Tinga recipe is my Grandma’s with a little twist from me, originally the recipe is made with chipotle and not paprika. If you have chipotles go ahead and substitute it for the paprika. If not this tastes amazing as well.
Ingredients
- 2 (8 -oz.) chicken breast
- 2 tomatoes
- 1 large white onion
- ¼ teaspoon of garlic powder
- 1/2 teaspoon of paprika (or 1 pepper in adobo sauce)
- ½ tablespoon of cooking oil
- ½ cup of chicken broth
- Salt and pepper to taste
Directions
First, we need some chicken. So put the chicken breasts in a pot of water, with a quarter of an onion and a generous pinch of salt. Bring water to a boil then reduce heat to medium. Let it simmer for around 25 minutes. Remove chicken from the water and don’t get rid of your broth, we’ll be using some of it later. Let the chicken rest and cool off a bit.
Fast Tip: If you are in a hurry, you can pick up a rotisserie chicken and chicken broth from the store and then just skip to the next step.
Next, thinly slice the rest of the onion.
Preheat a saucepan and add the cooking oil. Cook the onions in medium temperature and stir constantly until they become translucent and slightly brown.
Once the chicken doesn’t burn your fingers, shred it and add it to the pan with the onions. Stir for only a couple of minutes.
Meanwhile, blend the tomatoes, garlic powder, paprika, chicken broth, salt and pepper in a blender. Add the blended mixture to the pan and let it cook until in boils. Once it boils, lower the heat and let it simmer for 10 minutes.
And Voila! It is ready to be eaten.
There are plenty of meals you can prepare with Tinga: tacos, tostadas, quesadillas, nachos, burritos, and bowls with rice and veggies.
I love them in tacos! (Well of course, I’m Mexican!) Grab a tortilla, add a good amount of Tinga and enjoy!
Pro Tip: If you want to elevate the tacos add some avocado, sour cream, and cotija cheese.
Things I use:
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