Roasted Chicken Tinga with Chipotle and Tomato Sauce

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A smoky, spicy shredded chicken dish simmered in a rich chipotle tomato sauce, perfect for tacos or tostadas. This Mexican-inspired Cinco de Mayo recipe, 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.

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 2 tablespoons olive oil
• 1, sliced into thin strips medium onion
• 4, minced garlic cloves
• 2 peppers, chopped canned chipotle peppers in adobo
• 14 ounces canned diced tomatoes
• 1 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh lime juice
• 1/4 cup, chopped fresh cilantro

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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.