Braised Chicken Tinga with Chipotle and Tomato

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

Tender shredded chicken simmered in a smoky chipotle tomato sauce, perfect for tacos or tostadas. This mexican-inspired cinco de mayo 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Serve hot with lime wedges for squeezing over, ideal for tacos or tostadas.

Frequently asked questions

How long does Braised Chicken Tinga with Chipotle and Tomato take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Chicken Tinga with Chipotle and Tomato?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced tomatoes from drying out.

Can I substitute ingredients in Braised Chicken Tinga with Chipotle and Tomato?

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 Braised Chicken Tinga with Chipotle and Tomato for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Braised Chicken Tinga with Chipotle and Tomato?

Mexican cinco de mayo 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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