Pan-Seared Chicken Tinga with Chipotle Tomato Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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.

Spicy shredded chicken cooked 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, canned 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 lbs boneless skinless chicken thighs
2 chipotle peppers in adobo
14 oz canned diced tomatoes
1 medium white onion, diced
3 garlic cloves, minced
2 tbsp vegetable oil
1 tsp dried oregano
1 tsp ground cumin
1/2 cup chicken broth
1 tsp salt
1/2 tsp black pepper
2 tbsp chopped fresh cilantro leaves

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 medium diced white onion and 3 minced garlic cloves, sauté for 4 minutes until softened and fragrant.
Step 2: Stir in 1 tsp dried oregano and 1 tsp ground cumin, cook for 30 seconds until aromatic. Add 1.5 lbs boneless skinless chicken thighs, searing each side for 3 minutes until golden.
Step 3: In a blender, combine 14 oz canned diced tomatoes and 2 chipotle peppers in adobo, blend until smooth.
Step 4: Pour the chipotle tomato sauce over chicken in the skillet, add 1/2 cup chicken broth, 1 tsp salt, and 1/2 tsp black pepper. Reduce heat to low, cover, and simmer for 25 minutes until chicken is cooked through.
Step 5: Remove chicken from skillet and shred with two forks; return shredded chicken to sauce and stir to coat. Garnish with 2 tbsp chopped fresh cilantro before serving.