Pan-Seared Chicken Tinga with Chipotle Tomato Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Spicy shredded chicken cooked 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, peppers 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.

★ 4.3 (13 ratings) Prep: 15 min Cook: 35 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: In a blender, combine 14 oz canned diced tomatoes and 2 chipotle peppers in adobo, blend until smooth.
  4. 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.
  5. 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.

Frequently asked questions

How long does Pan-Seared Chicken Tinga with Chipotle Tomato Sauce 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 Pan-Seared 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 canned diced tomatoes from drying out.

Can I substitute ingredients in Pan-Seared 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 Pan-Seared 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 Pan-Seared 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.

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