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Chef John's Chicken Tinga
Chef John's Chicken Tinga
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Authentic Mexican chicken tinga bursting with flavors, ideal for loading onto crunchy tortillas with all your favorite fixings.
Ingredients:
  • 3 pounds skinless, boneless chicken thighs
  • 4 cups chicken stock
  • 1 large yellow onion, halved
  • 3 peeled whole garlic cloves
  • 2 teaspoons kosher salt, plus more to taste
  • 0.5 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 (7 ounce) can chipotle peppers in adobo sauce
  • 1 (28 ounce) can peeled plum tomatoes (preferably San Marzano)
  • 3 tablespoons chopped fresh cilantro, or more to taste
  • 2 tablespoons crumbled cotija cheese, or to taste
Instructions:
  • In a large pot, combine chicken thighs, chicken stock, water, halved onion, garlic cloves, salt, and oregano. Bring to a gentle simmer over high heat, then lower the heat to medium-low and cook for 30 minutes, stirring occasionally. Once done, take the pot off the heat.
  • Using a slotted spoon, move the onion halves to one bowl and the chicken thighs to another bowl.
  • Strain the broth into a large bowl to remove any impurities.
  • In the same pot, heat olive oil over medium heat. Add diced onions and cook until they begin to soften, approximately 4 minutes. Transfer strained liquid to the onions and bring to a boil over high heat. Reduce the broth by half over medium-low heat for 15 to 20 minutes.
  • Place the previously boiled onions into a blender, followed by the chipotle peppers in adobo sauce. Swirl a splash of water from the can into the blender. Add the tomatoes. Secure the blender lid and pulse the mixture until partially blended, then blend on medium speed until smooth for about 1 or 2 minutes. Transfer the blended mixture to the pot with the broth and onions.
  • Turn up the heat to medium-high and let the sauce simmer for about 15 minutes, or longer for a thicker consistency. Then, lower the heat to medium-low.
  • Shred chicken into bite-sized pieces and incorporate into the pot. Simmer for an additional 10-15 minutes. Transfer to a serving dish and top with fresh cilantro and crumbled cotija cheese.

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