Chicken Tinga

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 1 can (14 oz) fire-roasted diced tomatoes
• 2 chipotle peppers in adobo sauce
• 1 medium white onion, thinly sliced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 cup chicken broth
• 1 tbsp vegetable oil
• 1 tsp salt

Directions

1. Place chicken thighs in a pot, cover with water, and simmer over medium heat for 20 minutes until cooked through. Let cool slightly, then shred with two forks and set aside.
2. Blend the fire-roasted tomatoes, chipotle peppers, and chicken broth together until smooth. Set sauce aside.
3. Heat oil in a large skillet over medium heat. Add sliced onion and cook for about 5 minutes until softened, then stir in the garlic and cook one more minute.
4. Pour the blended tomato-chipotle sauce into the skillet with the onions. Stir in oregano, cumin, and salt, then simmer for 5 minutes.
5. Add the shredded chicken to the skillet and stir everything together. Cook on medium-low for another 8 to 10 minutes until the sauce thickens and coats the chicken well.
6. Serve warm in warm tortillas topped with crumbled queso fresco, sliced avocado, or chopped cilantro as desired.

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