Baked Chicken Tinga with Roasted Poblano and Chipotle Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender shredded chicken baked in a smoky, spicy sauce made from roasted poblano peppers, chipotle, and tomatoes, perfect for tacos or bowls. This mexican-inspired chicken ready in about 65 minutes blends boneless skinless chicken thighs, medium poblano peppers, chipotle peppers in adobo sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 6 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Roast 3 medium poblano peppers on a baking sheet for 15 minutes, turning halfway, until skins are blistered and blackened. Place in a bowl covered with plastic wrap for 10 minutes; then peel, seed, and roughly chop.
  2. Step 2: Heat 2 tbsp olive oil in a large ovenproof skillet over medium heat. Add 1 medium chopped white onion and 3 minced garlic cloves, sautéing for 5 minutes until softened and translucent.
  3. Step 3: Stir in 2 tbsp chipotle peppers in adobo, 1 tsp dried oregano, 1 tsp ground cumin, and 14 oz canned diced tomatoes. Cook for 3 minutes until fragrant.
  4. Step 4: Add 2 lbs boneless skinless chicken thighs, 1 cup chicken broth, chopped roasted poblanos, 1 1/2 tsp salt, and 1/2 tsp black pepper to the skillet. Bring to a simmer.
  5. Step 5: Transfer the skillet to the preheated oven and bake uncovered for 30 minutes, basting chicken occasionally with sauce.
  6. Step 6: Remove chicken and shred with two forks in the sauce, mixing well. Sprinkle 1/4 cup chopped fresh cilantro on top.
  7. Step 7: Serve hot with warm corn tortillas for tacos or bowls.

Equipment for this recipe

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Frequently asked questions

How long does Baked Chicken Tinga with Roasted Poblano and Chipotle Sauce take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Baked Chicken Tinga with Roasted Poblano and Chipotle Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Baked Chicken Tinga with Roasted Poblano and Chipotle Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Chicken Tinga with Roasted Poblano and Chipotle Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Chicken Tinga with Roasted Poblano and Chipotle Sauce?

Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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