chicken tinga


1 small white onion – finely chopped
4 garlic cloves – finely chopped
1 7-oz. can chipotle chiles in adobo – finely chopped
1 15-oz. can fire-roasted tomatoes
2 Tbsp. chili powder
2 skin-on, bone-in chicken breasts (about 1½ lb. total)
Kosher salt


Sauté garlic and onion in olive oil in a saucepan until fragrant, 1-2 minutes.

Add fire-roasted tomatoes, chili powder, and adobo sauce.

Stir to combine.

Bring to a boil over medium-high heat.

Nestle chicken breasts into mixture, reduce heat to medium-low, and bring liquid to a simmer.

Cover saucepan and cook until chicken is cooked through and shreds easily with two forks, 25–35 minutes.

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