Braised Chicken Tinga with Chipotle and Tomato

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender shredded chicken simmered in a smoky chipotle tomato sauce, perfect for tacos or tostadas. This Mexican-inspired Cinco de Mayo recipe, ready in about 50 minutes, pairs boneless skinless chicken thighs, chipotle peppers in adobo sauce, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 15 min Cook: 35 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1.5 pounds boneless skinless chicken thighs
2 chipotle peppers in adobo sauce
14 ounces diced tomatoes
1 medium, sliced white onion
3, minced garlic cloves
2 tablespoons vegetable oil
1 cup chicken broth
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup, chopped fresh cilantro
for serving lime wedges

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Instructions

Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 1 sliced medium white onion and 3 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
Step 2: Stir in 14 ounces diced tomatoes, 2 chopped chipotle peppers in adobo sauce, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper; cook for 3 minutes until the mixture thickens slightly.
Step 3: Add 1.5 pounds boneless skinless chicken thighs and 1 cup chicken broth to the skillet. Bring to a simmer, cover, and cook over low heat for 25 minutes until chicken is tender.
Step 4: Remove chicken thighs and shred with two forks, then return shredded chicken to the sauce. Stir in 1/4 cup chopped fresh cilantro and cook uncovered for another 5 minutes until sauce coats the meat well.
Step 5: Serve hot with lime wedges for squeezing over, ideal for tacos or tostadas.