Sautéed Chicken Tinga with Chipotle and Tomato Sauce

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

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 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.

Prep: 10 min Cook: 30 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 40 minutes (10 min prep + 30 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 Sautéed 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 Sautéed 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 Sautéed 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 Sautéed 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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