Tinga Chicken

Follow our step-by-step guide on how to make Tinga Chicken.

1. Step 1

   Begin by placing chicken thighs, chicken stock, water, halved onion, garlic cloves, kosher salt, and oregano into a large pot.

2. Step 2

   Heat over high until it simmers, then lower to medium-low and let it cook for 30 minutes, stirring occasionally.

3. Step 3

   Once done, remove the pot from the heat.

4. Step 4

   Use a slotted spoon to transfer the onion halves to a bowl and place the chicken thighs in another bowl.

5. Step 5

   Strain the broth through a fine-mesh strainer into a large bowl, discarding the solids.

6. Step 6

   In the same pot, warm olive oil over medium heat.

7. Step 7

   Add diced onion and sauté until softened, about 4 minutes.

8. Step 8

   Return the strained broth to the pot with the onions, bringing it to a boil over high heat.

9. Step 9

   Reduce to medium-low and let it simmer until the broth reduces by half, roughly 15 to 20 minutes.

10. Step 10

    In a blender, combine the reserved boiled onions, chipotle peppers with some adobo sauce, and canned tomatoes, adding a splash of the can's water.

11. Step 11

    Blend until smooth, about 1 to 2 minutes, then pour this mixture into the pot with the broth and onions.

12. Step 12

    Raise the heat to medium-high and allow the sauce to simmer for about 15 minutes, or until it thickens to your liking.

13. Step 13

    Lower the heat to medium-low, shred the cooked chicken into bite-sized pieces, and stir it into the pot.

14. Step 14

    Cook for an additional 10 to 15 minutes to warm through.

15. Step 15

    Finally, transfer the Chicken Tinga to a serving dish and finish with a sprinkle of chopped cilantro and crumbled cotija cheese for a burst of flavor.

16. Step 16

    Enjoy this vibrant dish that brings a taste of Mexico to your table!.