Pati Jinich Chicken Tinga

tomatochipotletomatillo

Chicken Tinga

Chicken Tinga

Tinga de pollo

Recipe Yield

5 cups

Cooking time

35 minutes

Rate this recipe

4.58 from 7 votes

Ingredients

For the Chicken Tinga:

  • 3 tablespoons safflower or corn oil
  • 1/2 white onion slivered
  • 2 garlic cloves chopped
  • 8 roma tomatoes or 2 lbs, rinsed
  • 2 tomatillos or 1/4 lb, husked and rinsed
  • 1/2 teaspoon crumbled dried oregano
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1 1/2 teaspoon sea or kosher salt or to taste
  • 1/4 teaspoon fresh ground black pepper or more to taste
  • 2 tablespoons sauce from chipotle chiles in adobo sauce
  • 1 whole chipotle chile in adobo sauce, optional
  • 5 cups cooked shredded chicken

To Serve: quantities as desired

To Prepare

To make the Chicken Tinga:

  • Place tomatoes and tomatillos in a medium saucepan, cover with water. Bring it to a simmer and cook for about 10 minutes, or until tomatoes and tomatillos are soft, thoroughly cooked and mushy but not falling apart.
  • Remove tomatoes and tomatillos with a slotted spoon, and place them in the jar of a blender or food processor and process until smooth.
  • Heat the oil in a large and deep pan over medium heat; once it is hot but not smoking, stir in the onion and cook until soft and translucent, for about 5 to 6 minutes. Stir in the garlic and cook until the onion and garlic mixture becomes fragrant and lightly browned, about 1 minute.
  • Pour the tomato/tomatillo sauce on top and add the oregano, marjoram, thyme, salt, black pepper and the chipotle chiles in adobo sauce (if you want more heat add an entire chipotle chile in adobo sauce). Let it simmer, stirring now and then, until it seasons and deepens to a deep red color, about 10 to 12 minutes. You may want to partially cover the pan as the sauce will want to jump out onto your burners.
  • Add the shredded chicken and combine it with the sauce. Let it cook, occasionally stirring, until the chicken has absorbed almost all of the juices and the mixture is moist but not juicy.

To assemble the Tostadas:

  • Spread refried beans on a tostada, add the chicken tinga mixture, top with shredded lettuce, avocado slices, crumbled cheese and, if you want some, cream too. You may also serve with salsa verde on the side.

Comments

80comments inChicken Tinga

  1. Mark

    Jun 02

    Chicken Tinga is such luscious recipe! I took Pati’s advice and used the shreded chicken from her Chicken Broth recipe; that is a wonderful combination. We’ve enjoyed it on numerous occasions. Thanks Pati!

    1. Pati Jinich

      Jun 10

      My pleasure Mark, so very happy you like the Tinga!

  2. dave

    May 25

    How many does this serve.

    1. Pati Jinich

      Jun 10

      Hey Dave, this recipe yields 5 cups, so I would say that makes 4 good servings. Enjoy!

  3. Craig Brumfield

    May 16

    Another delicious meal Pati, thanks for sharing. The best part, this one is really simple and fast, so no excuse not to have it regularly 🙂

    1. Pati Jinich

      May 17

      My pleasure Craig, so glad you liked it!

  4. Teresa Willis

    May 11

    Sounds so simple. Thanks for sharing.

    1. Pati Jinich

      May 15

      My pleasure!

  5. Judi Suttles

    May 11

    This looks delicious! I will try this recipe. Thanks Pati!

    1. Pati Jinich

      May 15

      Let me know how you like it Judi 😉

  6. Mary Thrash

    May 10

    Thank you Patti for the recipe for Tinga Chicken. I can’t wait to make it for my family. Your recipes are always a hit with my family.

    1. Pati Jinich

      May 15

      I hope they like this one as well Mary! Un abrazo to all.

  7. Rebecca Harvey

    May 05

    I have loved chicken tinga 4 years but couldn’t find a good recipe. You saved the day Pati. Delicioso!! Me encanta!! Gracias!!

    1. Pati Jinich

      May 13

      Me da muchisima alegria que te guste mi receta Rebecca, gracias!

  8. Sandy Holaday

    May 05

    We love your recipes! After living in Monterrey, Mexico for 3 1/2 years (in the 90’s) we were spoiled. Authentic Mexican food is what we now crave and the best way to fulfill that craving is with your delightful recipes. Thanks for your tv show and your recipe books we feel like we are back in Mexico.
    Anything made with corn and poblano chilies are tops with us.
    Keep up the good work!

    1. Pati Jinich

      May 13

      Muchas gracias Sandy, so happy to know you have been tuning in and enjoying the show, un abrazo!

  9. Maria B.

    May 04

    Hola Pati, my mom got this recipe years ago from a cousin in Mexico City, so we’ve been eating it for many years but our variation includes fried chorizo. Also the tomatillos are added raw but chopped small. Everything cooks down slow and moist. Anyway you cook it, it is a delicious recipe. Try it in fresh bolillos with cotija sprinkled on top, amazing. Love your show and my daughter got me your cookbook already !! Thank you for show casing Mexican food in such a positive way.

    1. Pati Jinich

      May 17

      Thanks to you for the kind words and for sharing your recipe Maria!

  10. Kim Walton

    May 04

    First, thank you so much for sharing all of your wonderful recipes!!! Growing up in California i have an expectation for great flavor in Mexican food. Now living in Seattle that is very hard to find so I rely on your recipes . The one question i have is the type of oregano you use. You don’t specify if it is Mexican or Mediterranean. To me they have different flavors. Do you have a preference of are the two interchangeable in your recipes?

    Thanks again!
    Kim

    1. Pati Jinich

      May 17

      Thanks for your kind words Kim! I try to use Mexican oregano whenever available, but if it is not, I have no problem using Mediterranean 🙂

  11. Anonymous

    May 04

    Yum! Enjoy watching you cook for your family!

    1. Pati Jinich

      May 17

      Gracias 😉

  12. Judy Stotler

    May 03

    I’m going to try the chicken tinga very soon. Can’t wait!
    It calls for oregano, but it doesn’t specify, is that Mexican oregano?

    1. Pati Jinich

      May 17

      You can use Mexican oregano if you like it Judy!

  13. normamiller23@icloud.com

    May 03

    Ola. Gracias Pati. I’m getting my kitchen ready for some cooking. I watch yr cooking show. To my delight Thank You. You are amazing.

    1. Pati Jinich

      May 17

      Thanks so much for tuning in Norma!

  14. Carol

    May 03

    I thank you for the recipes look flowers to making it

    1. Pati Jinich

      May 17

      Enjoy the tinga Carol!

  15. Luz

    May 03

    Gracias pati la hare mañana.

    1. Pati Jinich

      May 17

      Cuentame que tal te quedo Luz 🙂

  16. Kathy

    May 03

    Chicken Tings sounds delicious. It even sounds like I could make it. I usually struggle with chicken. I end up frying chicken breast with onions. Boring😉

    1. Pati Jinich

      May 17

      Give this recipe a chance Kathy, is pretty easy and you are going to love it!

  17. Anonymous

    Apr 21

    Todo muy rico 😋 con tus recetas , uno de siente en casa 🏠
    Gracias .

    Dios te bendiga .

    1. Pati Jinich

      May 01

      Que amable, mil gracias y un abrazo!

  18. Adela M. Pizano-Mathis

    Apr 21

    Pati :,thank you so much !! I’m going to make this as soon as can !!! Sounds delicious!
    Bendiciones
    Adela Pizano-Mathis

    1. Pati Jinich

      Apr 25

      Thanks to you Adela, enjoy it!

      1. Carol Champneys

        May 09

        This was delicious, also made the Fiesta Refried Beans and I’ll never use canned again! Thank you, Pati, for such wonderful and easy to follow recipes.

        1. Pati Jinich

          May 15

          So very happy you are enjoying my recipes Carol, gracias!

  19. Kam

    Apr 19

    I love this recipe! It’s a family favorite! I have a question. If we didn’t have cooked chicken and wanted to make it to go with this, how would you prepare the chicken ahead?

    1. Pati Jinich

      Apr 25

      Hey Kam, so happy you guys like the tinga! You can follow this recipe to prepare your chicken and use the broth for other recipe, if it is too much you can half it and if you prefer white meat use just chicken breasts instead of the whole chicken. Good luck!

  20. Shelley

    Dec 10

    Omg this is soooo so good!!!! I tried it in slow cooker with boneless chicken thighs – it turns out delicious!! I put the sauce straight into the slow cooker along with the raw chicken snd the raw onion-let it cook on low for 6 hrs and it’s done! ¡Amo tus recetas Pati!!!!

    1. Pati Jinich

      Dec 27

      Great job, muchas gracias Shelley!

  21. T Matula

    Nov 16

    This recipe is the bomb, hands down. My neighbor is originally from Mexico and I invited him and his wife over for chicken tinga tostadas. I put down a base of homemade refied beans, added the tinga, put slices of avocado on next, and then topped with Mexican crema and crumbled cojita cheese. He ate eight of them.

    I’ve also bought the largest jalepenos I could find, gutted them out, and boiled them to about halfway cooked. I let them cool down, stuffed them with the tinga, dipped them in tempura, and fried them. For a dipping sauce I used avocados, garlic, jalepeno, cilantro, salt, and onion which I put in a blender and liquified. They were fabulous.

    1. Pati Jinich

      Jan 02

      So glad your friends liked your Tinga and thanks so much for sharing your stuffed jalapenos recipe, sounds delicious 🙂

  22. Michael Moore

    Nov 06

    Hi Pati!

    I had the idea of trying this using left over Thanksgiving turkey, but figured I’d check what you think and also if you’d recommend any changes if using Turkey. I think this would be a leftover turkey dish people would actually WANT to eat.
    I love the show! Thanks and all the best,
    Mike

    1. Pati Jinich

      Jan 04

      I think it is a fantastic idea Mike, let me know how did it come out!

  23. Mark Hansen

    Feb 25

    SO good! Gracias Pati! Easy & delicious! We like it spicy, so added extra adobo/chipotle chiles. Absolutely adore you, your family, recipes, and television shows. Come back to Phoenix soon!

    1. Pati Jinich

      Mar 07

      Thanks so much for the kind words Mark. So glad you enjoyed the Tinga! Looking forward to visiting Phoenix soon 😉

  24. Blanca Salcido

    Feb 22

    Dearest Pati, I love all your recipes. I would luv to have one of your cook books. How can I order your newest?

    Sincerely,

    1. Pati Jinich

      Mar 07

      Thanks so much Blanca! The new cookbook come out on October 26 and you can go ahead and pre order it using this link https://patijinich.com/cookbook/upcoming-cookbook/ Un abrazo!

  25. Gloria Gonzales

    Feb 02

    Dearest Pati , Gracias for the chicken
    Tinga recipe. I will make it this week, yes
    I agree, we have all been hunkered down
    And something new and delicious, sounds
    Good. I need to eat healthy, and this has
    All natural ingredients 😷❤️😕🥑🍅🌶. Please stay safe, and don’t forget to get your COVID-19 vaccines, ok. 🥰😷Gloria
    Gonzales .

    1. Pati Jinich

      Feb 10

      Thanks so much Gloria, good luck with the Tinga!

  26. Melanie Kayrell

    Feb 01

    This is absolutely delicious. The sauce is wonderful. Thank you for sharing.

    1. Pati Jinich

      Feb 10

      Thanks to you for reaching out Melanie! SO happy you liked the Tinga 😉

  27. Eva solano

    Feb 01

    Hola, a mi esposo le gusta mucho ver su programa, dise q aver cuando le cocino algo de lo que usted prepara.

    1. Pati Jinich

      Feb 01

      Pues ojala que te animes Eva, jaja, a ti tambien te van a gustar. Un abrazo a los dos!

  28. Wendy Wright

    Jan 31

    I made this recipe tonight and it was amazing. I love your show and so many of your recipes Pati. I’m having so much fun trying many of them. Thanks so much!

    1. Pati Jinich

      Feb 01

      So glad to read this Wendy, keep cooking and having fun 😉

  29. Vanessa Put

    Jan 29

    Thanks for gave me the Recipes Chickhen Tinga I love it

    1. Pati Jinich

      Jan 31

      My pleasure Vanessa, enjoy!

  30. Sarah Aaron

    Jan 29

    Hi Patient,
    This is Sarah, your Latin friend from TX! Chicken Tinga are AWESOME and YOU ARE AWESOME !!! Thank you.

    1. Pati Jinich

      Jan 31

      Thanks to you for following Sarah, un abrazo!

  31. Anonymous

    Jan 29

    Love recipe @ your tv shows❤️

    1. Pati Jinich

      Jan 31

      Thanks so much 😉

  32. Kerri

    Sep 27

    Am I missing something? I don’t see in the instructions when the 1 1/2 C chicken broth is added.

    1. Pati Jinich

      Sep 29

      You are absolutely correct Kerri, there should not be chicken broth in this recipe. Here is the right one for you, while we correct the other, thanks so much for noticing! https://patijinich.com/pati_2020/chicken-tinga-2/

  33. Annette

    Aug 28

    I’ve made chicken like this before, but never with tomatillos. It was delicious! I haven’t used Mexican oregano before but it gave such a nice flavor to the chicken. The stock is so good to use in anything else. I did put a few dried anchos in the pot when I cooked the chicken. I will make this again!

    1. Pati Jinich

      Sep 05

      Mmmm, great idea with the Anchos Annette, yummy!

  34. Greg

    May 02

    This recipe is amazing. My whole family loved it. The only thing we love more than tinga is Pati, and the only thing we love more than Pati is JuJu.

    1. Pati Jinich

      May 11

      Hahaha Greg, Juju is going to love reading this. Thanks so much!

  35. Adam

    Apr 05

    So good. I love the tv show first time finally using your recipe. Thank you so much.

    1. Pati Jinich

      Apr 06

      Thanks for tuning in Adam!

  36. Sharon Mack

    Apr 09

    Hi. I noticed that in your cookbook, this recipe calls for 1 and a half cups of broth to be added with the chicken.

    Which version is recommended?

    1. Pati Jinich

      May 24

      Oh thank you for catching that, Sharon! Use the broth…and I’ve updated the recipe on the site.

      1. Ty

        Oct 05

        I found the same thing in the ingredients listing, but couldn’t find anywhere to add the broth. To be honest, I’m glad I didn’t. IMHO, it didn’t need it. Took me 30-40 minutes to simmer off the liquid that was already there after adding the chicken. And it was still 100% delicious…. 🙂

        1. Pati Jinich

          Oct 14

          I’m glad you found it 100% delicious, Ty.

  37. Jessica

    May 01

    This looks delicious. Is there a reason why you don’t cook the chicken in the sauce?

    1. Pati

      May 04

      You have to cook the chicken first, shred it and then finish it in the sauce for a true tinga dish. But of course you can also make the sauce and cook the whole chicken pieces in it until the chicken is thoroughly cooked, but you just wouldn’t call it tinga …

  38. Travis

    Mar 05

    I have made this recipe 3-4 times after I found it last fall. It is delicious.

    Thanks for making this great recipe available.

    1. Pati

      Mar 06

      Thank you for trying and loving it Travis!

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