Slow-Simmered Chicken Tinga with Chipotle and Tomatoes

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

A smoky, spicy shredded chicken stew simmered in a rich chipotle and tomato sauce, perfect for tacos or tostadas. This Mexican-inspired Cinco de Mayo recipe, ready in about 70 minutes, pairs bone-in chicken thighs, chipotle peppers in adobo sauce, canned diced tomatoes 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 bone-in chicken thighs
• 2 peppers, chopped chipotle peppers in adobo sauce
• 14 ounces canned diced tomatoes
• 1 medium, sliced white onion
• 3, minced garlic cloves
• 1 cup chicken broth
• 1 tsp dried oregano
• 1 tsp ground cumin
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped for garnish fresh cilantro
• for serving lime wedges

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 vegetable oil in a large skillet over medium-high heat. Add 1 medium sliced white onion and 3 minced garlic cloves, sautéing for 3-4 minutes until softened and fragrant.
2. Step 2: Stir in 2 chopped chipotle peppers in adobo sauce, 1 tsp dried oregano, and 1 tsp ground cumin, cooking for 1 minute to release their aromas.
3. Step 3: Add 1.5 pounds bone-in chicken thighs, 14 ounces canned diced tomatoes with their juice, and 1 cup chicken broth to the skillet. Season with 1 tsp salt and 1/2 tsp black pepper.
4. Step 4: Bring the mixture to a simmer, then reduce heat to low and cover. Cook gently for 45 minutes until the chicken is tender and easily shredded.
5. Step 5: Remove chicken thighs and shred with two forks, discarding bones. Return shredded chicken to the sauce and stir well to combine.
6. Step 6: Simmer uncovered for 5-10 minutes until sauce thickens slightly and coats the chicken.
7. Step 7: Serve hot garnished with 1/4 cup chopped fresh cilantro and lime wedges for squeezing over. Perfect for tacos, tostadas, or rice bowls.