Pulled Chicken Tinga with Roasted Tomato and Chipotle

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.

Shredded chicken simmered in a smoky, spicy roasted tomato and chipotle sauce, perfect for tacos, burritos, or bowls. This Mexican-inspired pork recipe, ready in about 65 minutes, pairs chicken breasts, roma tomatoes, chipotle peppers in adobo for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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: 50 min Serves 6 Mexican cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 pounds chicken breasts
5 medium roma tomatoes
2 chipotle peppers in adobo
1 large, sliced white onion
4 cloves, minced garlic cloves
3 tbsp olive oil
1 tsp dried oregano
1 tsp ground cumin
1 cup chicken broth
1 tsp salt
1/2 tsp black pepper
1/4 cup, chopped fresh cilantro

Blenders that make this properly smooth → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

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

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 425°F. Toss 5 medium roma tomatoes and 1 large sliced white onion with 2 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 20 minutes until charred and softened.
Step 2: While vegetables roast, season 2 pounds chicken breasts with 1 tsp salt and 1/2 tsp black pepper.
Step 3: In a large skillet over medium heat, heat 1 tbsp olive oil and sauté 4 minced garlic cloves until fragrant, about 30 seconds.
Step 4: Remove tomatoes and onions from oven and transfer to a blender. Add 2 chopped chipotle peppers in adobo, 1 tsp dried oregano, 1 tsp ground cumin, and 1 cup chicken broth. Blend until smooth.
Step 5: Pour the sauce into the skillet, bring to a simmer.
Step 6: Add the chicken breasts to the skillet, cover, and cook over low heat for 20 minutes until the chicken is cooked through and tender.
Step 7: Remove the chicken breasts, shred them with two forks, then return the shredded chicken to the sauce and stir well to coat.
Step 8: Simmer uncovered for 5 more minutes until sauce thickens slightly.
Step 9: Stir in 1/4 cup chopped fresh cilantro before serving warm in tacos, burritos, or bowls.