Sautéed Chicken Tinga with Chipotle and Tomato Sauce

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A smoky and spicy chicken dish simmered in a rich chipotle and tomato sauce, perfect for tacos or bowls. This Mexican-inspired Cinco de Mayo recipe, ready in about 40 minutes, pairs boneless skinless chicken thighs, olive oil, white 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 lb boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 medium, thinly sliced white onion
• 3, minced garlic cloves
• 2 peppers, chopped chipotle peppers in adobo sauce
• 14 oz can diced tomatoes
• 1/2 cup chicken broth
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb boneless skinless chicken thighs and sear for 4 minutes per side until golden brown but not fully cooked; remove and set aside.
2. Step 2: In the same skillet, add 1 medium thinly sliced white onion and 3 minced garlic cloves, sauté for 3-4 minutes until softened and fragrant.
3. Step 3: Stir in 2 chopped chipotle peppers in adobo sauce, 14 oz canned diced tomatoes, and 1/2 cup chicken broth. Add 1 tsp dried oregano, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper, stirring to combine.
4. Step 4: Return the chicken thighs to the skillet, cover, and reduce heat to medium-low. Simmer for 20 minutes until the chicken is cooked through and tender.
5. Step 5: Remove chicken, shred with two forks, and return to the sauce. Stir well to coat, then garnish with 1/4 cup chopped fresh cilantro before serving.