Charred Chicken Tinga with Chipotle Tomato Sauce

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

Smoky shredded chicken simmered in a rich chipotle and tomato sauce, perfect for tacos or tostadas. This mexican-inspired cinco de mayo ready in about 45 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: 10 min Cook: 35 min Serves 4 Mexican cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 diced medium white onion and 3 minced garlic cloves, sautéing for 4-5 minutes until the onion is translucent and fragrant.
  2. Step 2: Stir in 2 chipotle peppers in adobo sauce (chopped), 14 oz canned diced tomatoes, 1 tsp dried oregano, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Cook for 3 minutes, stirring occasionally, until the sauce thickens slightly.
  3. Step 3: Add 1 lb boneless skinless chicken thighs and 1 cup chicken broth to the skillet. Bring to a simmer, cover, and reduce heat to low. Cook for 25 minutes until chicken is tender and cooked through.
  4. Step 4: Remove chicken thighs and shred with two forks. Return shredded chicken to the skillet, mixing well with the sauce. Cook uncovered over medium heat for 5 minutes to allow sauce to reduce and coat the chicken.
  5. Step 5: Garnish with 1/4 cup chopped fresh cilantro before serving with warm tortillas or over rice.

Frequently asked questions

How long does Charred Chicken Tinga with Chipotle Tomato Sauce take to make?

Total time is about 45 minutes (10 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 Charred Chicken Tinga with Chipotle Tomato Sauce?

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 Charred Chicken Tinga with Chipotle Tomato 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 Charred Chicken Tinga with Chipotle Tomato Sauce 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 Charred Chicken Tinga with Chipotle Tomato Sauce?

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.

What others are saying

Related recipes