Stovetop Mexican Chicken Tinga with Chipotle Tomato Sauce
A smoky, spicy chicken dish simmered in a rich chipotle tomato sauce that’s perfect for tacos or rice bowls. This mexican-inspired chicken ready in about 50 minutes pairs boneless skinless chicken thighs, olive oil, medium, thinly sliced yellow 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.
Ingredients
- 1 lb boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 medium, thinly sliced yellow onion
- 3 minced garlic cloves
- 2 peppers, chopped chipotle peppers in adobo sauce
- 14 oz can diced tomatoes
- 2 tbsp tomato paste
- 1 cup chicken broth
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add 1 medium thinly sliced yellow onion and sauté for 5 minutes until softened and translucent.
- Step 2: Add 3 minced garlic cloves and 2 chopped chipotle peppers in adobo sauce to the skillet, stirring constantly for 1 minute until fragrant.
- Step 3: Stir in 14 oz diced tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, and 1 tsp ground cumin, cooking for 3 minutes until the sauce thickens slightly.
- Step 4: Pour in 1 cup chicken broth, then nestle 1 lb boneless skinless chicken thighs into the sauce. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 5: Cover and simmer over low heat for 25 minutes, turning the chicken halfway through, until cooked through and tender.
- Step 6: Remove the chicken, shred it using two forks, then return to the sauce and stir well to coat. Cook uncovered for 5 more minutes to thicken.
- Step 7: Finish with 1/4 cup chopped fresh cilantro stirred in just before serving.
Frequently asked questions
How long does Stovetop Mexican Chicken Tinga with Chipotle Tomato Sauce take to make?
Total time is about 50 minutes (10 min prep + 40 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 Stovetop Mexican Chicken Tinga with Chipotle 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 Stovetop Mexican Chicken Tinga with Chipotle 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 Stovetop Mexican Chicken Tinga with Chipotle 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 Stovetop Mexican Chicken Tinga with Chipotle Tomato Sauce?
Mexican chicken 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.
