Roasted Chicken Tinga with Chipotle and Tomato Sauce

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

A smoky, spicy shredded chicken dish simmered in a rich chipotle tomato sauce, perfect for tacos or tostadas. This mexican-inspired cinco de mayo ready in about 55 minutes pairs boneless skinless chicken thighs, olive oil, medium onion 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: 40 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1.5 pounds boneless skinless chicken thighs with 1 tablespoon olive oil and 1/2 teaspoon salt, then arrange on a baking sheet. Roast for 25 minutes until cooked through and slightly charred at edges.
  2. Step 2: While chicken roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 sliced medium onion and cook for 5 minutes until softened and translucent.
  3. Step 3: Add 4 minced garlic cloves, 2 chopped canned chipotle peppers in adobo, 14 ounces canned diced tomatoes, 1 cup chicken broth, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1/2 teaspoon black pepper, and 1/2 teaspoon salt to the skillet. Simmer uncovered for 10 minutes until sauce thickens slightly.
  4. Step 4: Remove roasted chicken from oven and shred with two forks. Stir shredded chicken into the chipotle tomato sauce and cook over medium heat for 5 minutes so flavors meld.
  5. Step 5: Stir in 1 tablespoon fresh lime juice and 1/4 cup chopped fresh cilantro just before serving, then remove from heat.

Frequently asked questions

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

Total time is about 55 minutes (15 min prep + 40 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 Roasted Chicken Tinga with Chipotle and 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 olive oil from drying out.

Can I substitute ingredients in Roasted Chicken Tinga with Chipotle and 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 Roasted Chicken Tinga with Chipotle and 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 Roasted Chicken Tinga with Chipotle and 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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