Pati Jinich Chicken Tinga


Chicken Tinga

Chicken Tinga

Tinga de pollo

Recipe Yield

5 cups

Cooking time

35 minutes

Rate this recipe

4.29 from 7 votes


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.


40comments inChicken Tinga

  1. 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!

  2. 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 🙂

  3. 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,

    1. Pati Jinich

      Jan 04

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

  4. 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 😉

  5. 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?


    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 Un abrazo!

  6. 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!

  7. 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 😉

  8. 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!

  9. 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 😉

  10. Vanessa Put

    Jan 29

    Thanks for gave me the Recipes Chickhen Tinga I love it

    1. Pati Jinich

      Jan 31

      My pleasure Vanessa, enjoy!

  11. 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!

  12. Anonymous

    Jan 29

    Love recipe @ your tv shows❤️

    1. Pati Jinich

      Jan 31

      Thanks so much 😉

  13. 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!

  14. 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!

  15. 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!

  16. 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!

  17. 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.

  18. 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 …

  19. 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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