Pan-Seared Chicken Tinga with Chipotle Tomato Sauce

By , Test Kitchen Director · 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 blends boneless skinless chicken thighs, peppers chipotle peppers in adobo, canned diced tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 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). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken Tinga with Chipotle Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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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