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Home » Chicken

Tinga de Pollo Recipe

Published: Apr 25, 2022 · Modified: Apr 25, 2022 by Harriet · 3 Comments

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This easy tinga de pollo recipe is a mildly spicy traditional Mexican shredded chicken dish. Our version is made with chicken on the bone, slow-cooked on the stovetop in a delicious tomato and chipotle chiles adobo sauce.

Chicken tinga in a skillet garnished with fresh herbs.
Jump to:
  • Cost To Make
  • Why You'll Love This Recipe:
  • What is Tinga?
  • Ingredients In This Recipe
  • Step By Step Instructions
  • Recipe Tips
  • Recipe Notes
  • Serving Size
  • Calories Per Serve
  • Serving Suggestions
  • Meal Prepping
  • Storage
  • FAQ
  • More Easy Recipes
  • Easy Chicken Tinga De Pollo Recipe
  • Comments

This tinga de Pollo recipe can be served with rice, used to make appetizers, is a great filling for wraps and tacos, and is a delicious nachos topping.

Cost To Make

Estimated cost = $11.50 or $1.90 a serve

Why You'll Love This Recipe:

  • This tinga de polo recipe is easy to make and perfect for beginners because there are only a few simple steps to making this dish.
  • The sauce of this delicious Mexican chicken recipe can be made wet or dry. The wet sauce is delicious as a topping over rice. Use the thick dry sauce as a filling for tortillas and a topping on tacos.
  • Unlike other recipes where the sauce is pureed smooth, this tinga de pollo has a thick chunky sauce, so a blender is not required.
  • It’s family-friendly because you can control the heat in this dish by how much of the chipotle chiles you use.
  • It’s also a budget-friendly meal because you are using cheaper pieces of chicken like chicken thighs on the bone and drumsticks.
  • It’s healthy because the fat and skin is removed, and you get some extra flavor and nutrition from the chicken bones.

What is Tinga?

Tinga is a Mexican dish with Spanish influence that uses a European cooking method.

It is essentially a rich thick stew made with a base of sauteed onions and garlic, tomatoes, stock, spices, chili, and herbs. Pre-cooked meat like chicken (pollo), beef, or pork is then added to the sauce.

Ingredients In This Recipe

You can download a printable version of this recipe below. It lists all the ingredients you need and gives clear, step-by-step instructions to help you make it.

Image of ingredients for shredded chicken in tomato sauce.

Chicken on the bone – We like to use chicken on the bone because it is budget-friendly. We also like to use bones for many slow-cooked dishes because the bones add flavor. 

The bones when cooked also give you some of the benefits that you would get if you used homemade chicken stock or broth. However, you can use chicken breast or even left-over roast chicken.

Onion and garlic - onion and garlic give a wonderful flavor to any dish that they are cooked in. 

Canned diced tomatoes – for convenience we used canned diced tomatoes because they are readily available all year round.

Chipotle chiles in sauce – is a bottled paste made with chipotle chilies that you can find in most supermarkets.

Herbs and spices – cumin powder, chili powder, dried oregano, and black pepper.

Step By Step Instructions

Skinless chicken on a borad.
1. Remove chicken skin and excess fat before cooking.

Step 1 – Remove the skin and fat from the chicken.

Onions, garlic and spices cooked in a pot.
2. Fry onions, garlic and spices until onions are golden in color.

Step 2 – Fry the onions until dark and golden, then add the minced garlic cloves and fry for about 1 minute more.

Diced tomatoes in a pot.
3. Add tomatoes and other ingredients into the onion mixture.

Step 3 – Add the tomatoes, chipotle chile sauce, herbs and spices and mix well.

Raw chicken pieces in tomato mixture.
4. Skinless chicken placed into prepared tomato mixture.

Step 4 – Add the chicken piece and push it down into the liquid. Bring the boil, cover the pot, reduce the heat to a simmer over medium/low heat and cook for 40 – 50 minutes or until the chicken is tender.

Shredded cooked chicken.
5. Shredded cooked chicken.

Step 5 – Remove the chicken from the sauce and shred, discard the bones once all the meat has been removed.

Tinga sauce without the chicken.
6. This is how the sauce should look, after being cooked down.

Step 6 – Continue to cook the sauce uncovered on medium heat for 10 – 15 minutes more or until it becomes thick.

Shredded chicken in a pot.
7. After shredding the chicken put it back into the pot with the thick cooked down sauce.

Step 7 – Add the shredded chicken back to the sauce, mix well and reheat if necessary, taste for seasoning. Then serve.

Recipe Tips

How To Shred Chicken

It’s much easier to shred chicken or any meat for that matter when it is well cooked and still hot, but it can still be shredded when cold.

When the meat is hot, pull the meat apart using two forks. Or you can allow the meat to cool to the point where you can handle it comfortably, and then shred it using your hands.

Recipe Notes

Recipe makes - This recipe makes about 980 grams (34.5 oz) of pulled chicken, or six 163 grams (5.5 oz) serves. This amount will vary depending on how much liquid you have left in the sauce.

Use leftover cooked chicken - You can use 450 – 500 grams (16 – 17 oz) of cooked roast chicken. Make the sauce first adding the cooked and shredded chicken in at the last 5 – 10 minutes of cooking.

Use chicken breast - You can use skinless chicken breast for this Mexican tinga recipe. It can be cooked with or without the bone.

Make a smooth sauce – We know not everyone likes a chunky sauce and if this is you, puree the sauce with a stick blender (or use a masher to make it less chunky) before adding the shredded chicken back into the sauce.

Close up of chicken tinga on a tortilla wrap.

Serving Size

This recipe makes about 980 grams (34.5 oz) of pulled chicken or six 163 grams (5.5 oz) servings.

Calories Per Serve

One 163 gram (5.5 ounce) serving is about 359 calories.

Serving Suggestions

The most common way to eat tinga is to make tostadas de tinga. This is where the shredded chicken is served on top of flat tostadas.

Tostadas are deep-fried corn tortillas that can be served as a side to a wide variety of Mexican food dishes.

Because, tostadas are fried they become firm and hold their shape, making them the ideal base for several other Mexican recipes like this bean tostadas recipe.

These tortillas are so easy to make you can make them the size as stated in the recipe for wraps or make them smaller for soft taco shells.

You can also use this pollo tinga to make:

  • a delicious filling for hard taco shells,
  • use it as a quesadilla filling or
  • use it to make nachos.

Tinga Toppings

You could eat chicken tinga as is, but it is nice to mix things up with a variety of toppings. You could use any of the following as a topping.

  • Pico de Gallo – this is a Mexican-style salsa made with onions, jalapeno peppers, lime juice, diced fresh tomatoes, and coriander (cilantro).
  • Finely chopped red onions
  • Chopped fresh coriander (cilantro) leaves
  • Diced tomatoes
  • Avocado slices
  • Sour cream
  • Grated cheese
  • Lettuce
  • Finely shredded cabbage
  • Lime or lemon wedges squeezing over the top.

Meal Prepping

This tinga de Pollo recipe can be prepared in advance which makes it a great dish to cook when you need to feed a crowd.

You can serve it up as dainty tasty appetizers for Mother’s Day, bridal showers, baby showers, Christmas, or when you just need some light snacks.
Or you can turn to this dish when you need something more robust and satisfying for occasions such as a game day.

Mexican Chicken Appetizers

This tinga de pollo can be served as an easy Mexican appetizer on small round or triangular corn chips.

A day or two before the party make the chicken tinga, as outlined below.

Make the tinga de pollo recipe as directed on the recipe card. When the chicken is cooked remove it from the sauce. Continue to cook the sauce down until it becomes thick and does not look watery.

Shred the chicken and roughly chop it into smaller pieces before adding it back into the sauce, mix well and adjust the seasoning if necessary.

Allow the pollo tinga to cool completely, transfer to a container, and store covered in the fridge until needed.

On the day and just before serving heat the tinga either in a pot on the stove or warm in the microwave oven before assembling the appetizers.

To make the appetizers:

  • Top each corn chip with about 1 teaspoon of the warmed/hot tinga de pollo
  • Drop on a little sour cream 
  • Garnish with small pieces of avocado or diced tomato or grated cheese or pieces of fresh coriander (cilantro).
  • Arrange on a serving platter and serve immediately.

Chicken Tinga Nachos

One to two days in advance make the tinga de pollo recipe as outlined in the recipe and make a slightly thick sauce. Allow to cool and store covered in the fridge.

Serve it as a football party food and make individual servings of chicken nachos.

  • Place corn chips into individual serving bowls, top with the hot chicken tinga Sprinkle on some grated cheese
  • Place in the microwave and heat until the cheese starts to melt.
  • Garnish with chopped spring onions, sour cream, and chopped fresh coriander (cilantro)
  • Serve immediately

Or place corn chips onto a large baking tray, top with hot chicken tinga and grated cheese. Bake in a hot oven until the cheese has melted. Garnish with onions, sour cream, and chopped coriander and serve.

Storage

Store leftovers in an airtight container for 3-4 days.

Can you freeze chicken tinga?

Yes, this chicken tinga de pollo recipe freezes very well. Allow it to come to room temperature then transfer to a freezer save container (or containers) or zip lock bags. 

If using containers - fill them almost to the top, leaving some headspace to allow for expansion.

If using zip lock bags - lay them flat and squeeze out as much air as possible before sealing.

FAQ

How many calories does tinga chicken have?

One single-serve of this chicken tinga de pollo recipe is about 359 calories.

Is chicken tinga spicy?

Yes, tinga de pollo can be quite spicy because you are using chipotle in adobo sauce which can make a dish quite hot if a lot is used.

If you don’t like your food too spicy reduce the amount of chipotle sauce.

The amount used in this tinga de pollo recipe is 3 teaspoons and for our tastes, it is quite mild.

However, if you aren’t used to spicy food start by using one level teaspoon, this will help to give a mild smoky flavor to the dish without it being too hot.

You can always add a little more during cooking and make it to suit your tastes.

More Easy Recipes

  • Slow cooker vegetarian nachos
  • Easy pork spring rolls
  • Beef chilli bean soup
  • Slow cooker pulled pork
A pot of Mexican shredded chicken.

So, that’s how to make a tinga de pollo recipe.

Easy isn’t it! I do hope you try this tinga de pollo recipe. If you do, please come back and leave a comment below because I would love to know how you went.

Mexican shredded chicken in a skillet.

Easy Chicken Tinga De Pollo Recipe

Harriet
This tinga de Pollo recipe makes a deliciously easy Mexican shredded chicken, that’s mildly spicy with a smokey flavor in a rich and thick tomato sauce. This dish can be served with rice or used to make tacos, nachos, wraps, and even appetizers.
5 from 2 votes
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Prep Time 10 minutes mins
Cook Time 1 hour hr 5 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Mains, Snacks
Cuisine Mexican
Servings 6 x 163 grams (5.5 oz) servings
Calories 359 kcal

Ingredients
  

  • 800 grams (1.8 lb) chicken breast with bone, skin andexcess fat removed
  • 1 teaspoons salt
  • 2 tablespoons vegetable oil
  • 1 large brown onion finely diced
  • 3 cloves garlic minced
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 2 x 400 grams (14 ounce) cans diced tomatoes
  • 3 level teaspoons chipotle in Adobe Sauce
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper optional

Serve With

  • steamed rice
  • corn or soft flour tortillas
  • tacos
  • tostadas

Garnish

  • chopped coriander
  • finely sliced red onion
  • diced cucumber
  • finely sliced red chilli
  • sour cream or thick natural yogurt
  • lemon or lime wedges
  • avocado
  • shredded lettuce or cabbage

Instructions
 

  • Remove the skin from the chicken and if necessary, cut it into smaller pieces at the joints. Use a paper towel to wipe away any bone splinters at the cutting points. Season the chicken with 1 teaspoon salt. Put aside.
  • Heat the oil in a large saucepan over medium/high heat, add the onion, and stir and fry until it softens and turns a light golden brown.
  • Add the garlic, cook while stirring for about 1 minute.
  • Reduce the heat to low and add the cumin powder and chili powder, cook and stir for about 1 minute.
  • Add the diced tomatoes, chipotle in adobo sauce, and oregano mix well.
  • Add the chicken and use a wooden spoon to push it into the sauce.
  • Turn the heat to high and bring to a boil, reduce the heat to medium/low, cover the pot with a lid and simmer for about 40 – 50 minutes or until the chicken is cooked. Stir the sauce from time to time to prevent it from sticking to the bottom of the pot and burning.
  • Remove the chicken from the pot and transfer to a plate, allow to cool to a temperature that is comfortable to handle. When the chicken is cool enough to handle, remove and discard the bones. Use your hands or two forks to shred the meat. Put aside.
  • Continue to cook the sauce uncovered, over medium/high heat until it thickens to a salsa-like consistency. This will take about 10 – 15 minutes. You will need to constantly stir the sauce, and as the sauce thickens reduce the heat slightly. It should be thick and almost paste-like.
  • Return the shredded chicken to the pot with tomatoes and stir over medium heat until the chicken is fully coated in the sauce and reheated. Taste for salt and pepper and adjust to taste.

Notes

  • This recipe makes about 980 grams (34.5 oz) of pulled chicken, or six 163 grams (5.5 oz) serves. This amount will vary depending on how much liquid you have left in the sauce.
  • Use leftover cooked chicken - You can use 450 – 500 grams (16 – 17 oz) of cooked roast chicken. Make the sauce first adding the cooked and shredded chicken in at the last 5 – 10 minutes of cooking.
  • To make a smooth sauce – use a stick blender (or use a masher to make it less chunky) before adding the shredded chicken back into the sauce.
  • How to store it - Store leftovers in an airtight container for 3-4 days or freeze it.

 

To Make

Mexican Chicken Appetizers
Cook the sauce down until it is quite thick and holds together when spooned onto a plate. Before returning the chicken back to the sauce chop it into smaller pieces.
To make the appetizers:
  • Top each corn chip with about 1 teaspoon of the warmed/hot tinga de pollo
  • Drop on a little sour cream
  • Garnish with a small pieces of avocado or diced tomato or grated cheese or pieces fresh coriander (cilantro).
  • Arrange on a serving platter and serve immediately
Chicken Tinga Nachos
  • Place corn chips into individual serving bowls, top with the hot chicken tinga
  • Sprinkle on some grated cheese
  • Place in the microwave and heat until the cheese starts to melt.
  • Garnish with chopped spring onions, sour cream, and chopped fresh coriander (cilantro)
  • Serve immediately
 

Nutrition

Serving: 163gramCalories: 359kcalCarbohydrates: 6gProtein: 23gFat: 27gSaturated Fat: 10gTrans Fat: 1gCholesterol: 131mgSodium: 529mgPotassium: 460mgFiber: 1gSugar: 3gVitamin A: 299IUVitamin C: 8mgCalcium: 53mgIron: 2mg
Keyword recipe for tinga chicken
Tried this recipe?Let us know how it was!

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Comments

    5 from 2 votes

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  1. Cam says

    May 14, 2023 at 6:36 pm

    5 stars
    This was delicious! Will definitely be making again.

    Reply
    • Harriet says

      May 22, 2023 at 10:17 am

      I'm glad you enjoyed the recipe.

  2. Toni says

    May 22, 2022 at 1:45 pm

    5 stars
    I would like to make this as a slider filling. Can I make it the day before?

    Reply
Author image.

Hi, I'm Harriet! The face and photographer behind Recipe Pocket. I am a mother of two who is a cook by day and blogger by night.

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