Chicken Tinga with Rice
Smoky, spicy shredded chicken simmered in a rich tomato-chipotle sauce.
⏱️ 55 min🍽️ Serves 1
🔥 420 kcal💪 35g protein🍚 40g carbs🥑 13g fat🌾 5g fibreper serving
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servings
Ingredients
- 🍗2 lbs boneless, skinless chicken thighs
- 🍚1 cup long-grain white rice
- 🍲2 cups chicken broth
- 🧅1 large white onion
- 🧄3 cloves garlic
- 🥫1 28-oz can crushed tomatoes
- 🌶️1 7-oz can chipotle peppers in adobo sauce
- 🫒2 tbsp olive oil
- 🌿1 tsp dried oregano
- 🌰½ tsp cumin
- 🧂 salt and pepper, to taste
- 🌿¼ cup fresh cilantro, chopped
- 🍦½ cup sour cream or Greek yogurt
Pro tips
- For extra heat, add an additional chipotle pepper or a pinch of cayenne pepper to the sauce.
- Make tinga ahead of time; flavors deepen overnight. Reheat gently on the stovetop or in the microwave.
- Leftover tinga is fantastic in tacos, burritos, or on tostadas.
- If you don't have fresh cilantro, a sprinkle of dried cilantro can be used, though fresh is preferred for flavor.
Method
- 1Cook chicken: In a large pot, cover chicken thighs with water, add a pinch of salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes until cooked through. Remove chicken, shred with two forks, and set aside. Reserve 1 cup of cooking liquid.
- 2Prepare rice: In a separate saucepan, combine rice, chicken broth, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
- 3Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 4Make tinga sauce: Add crushed tomatoes, chipotle peppers (with adobo sauce), oregano, and cumin to the skillet. Stir well. Blend a portion of the sauce if you prefer a smoother consistency.
- 5Combine and simmer: Add the shredded chicken and reserved chicken cooking liquid to the sauce. Stir to combine. Bring to a gentle simmer, reduce heat to low, cover, and cook for 10-15 minutes, allowing flavors to meld.
- 6Season and serve: Taste and adjust seasoning with salt and pepper as needed. Serve the chicken tinga over the fluffy white rice. Garnish with chopped fresh cilantro and a dollop of sour cream or Greek yogurt.