Slow-Simmered Chicken Tinga with Chipotle and Tomatoes

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

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 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.

Prep: 15 min Cook: 55 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Simmered Chicken Tinga with Chipotle and Tomatoes take to make?

Total time is about 70 minutes (15 min prep + 55 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 Slow-Simmered Chicken Tinga with Chipotle and Tomatoes?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Slow-Simmered Chicken Tinga with Chipotle and Tomatoes?

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 Slow-Simmered Chicken Tinga with Chipotle and Tomatoes 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 Slow-Simmered Chicken Tinga with Chipotle and Tomatoes?

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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