Chicken Tinga
Chicken simmered low and slow in tomatoes and chipotles, then shredded. Perfect for tacos, burritos, bowls, and more!
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs boneless skinless chicken
- 1 Tbsp taco seasoning
- 2 Tbsp bacon fat (plus more as needed)
- 3 medium white onions (sliced thinly)
- 1 Tsp kosher salt (to taste)
- 2 cloves garlic (chopped)
- 1 28 oz-can crushed tomatoes
- 1/2 C chicken broth
- 3 whole chipotles in adobo (diced)
- 2 Tsp dried oregano
- 1 whole cinnamon stick
Instructions
- 1
Rub the taco seasoning all over the chicken, making sure it’s evenly coated. Really get in there with your hands to work the seasoning into the meat. Set it aside for a moment.
- 2
Place a deep braiser or stockpot over medium-high heat. Once it’s hot, add just enough bacon fat to coat the bottom of the pan. When the fat is shimmering, add the chicken in a single layer. Let it cook undisturbed for about 5 minutes until it gets a nice, golden sear, then flip it over and sear the other side. Once browned, remove the chicken from the pot and set it aside.
- 3
Reduce the heat to medium and toss the sliced onions into the same pot. Sprinkle a pinch of kosher salt over them to help draw out their moisture. Stir occasionally, letting them cook down until they’re soft and translucent—this should take around 10 minutes. Add the chopped garlic and cook for another 5 minutes, stirring frequently, until everything is fragrant and delicious.
- 4
Pour in the crushed tomatoes, chicken broth, and diced chipotles. Stir everything together, making sure the ingredients are well combined. Next, add the dried Mexican oregano and the cinnamon stick. Stir to incorporate them into the sauce.
- 5
Nestle the seared chicken back into the pot, making sure it’s submerged in the sauce. Cover the pot, reduce the heat to medium-low, and let it simmer for about 20 minutes, or until the chicken is cooked through.
- 6
Once the chicken is cooked, remove it from the pot and shred it using two forks. Stir the shredded chicken back into the sauce and let it simmer for another 5-10 minutes to further absorb all those flavors. Dassit.