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Chicken tinga de pollo in a pan
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Tinga de Pollo (Mexican Shredded Chicken)

This easy Tinga de Pollo is a smoky, savory Mexican shredded chicken recipe made with tender chicken thighs simmered in a rich tomato-chipotle sauce. Perfect for tacos, tostadas, burrito bowls, nachos, and meal prep, this flavorful chicken comes together in about an hour and tastes even better the next day.
Course Main Course
Cuisine Latin American, Mexican
Diet Gluten Free
Keyword Chicken Tinga, chipotle chicken, Mexican Chicken, Shredded Chicken, Taco Filling, Tinga de Pollo
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 391kcal

Equipment

  • Large skillet or sauté pan with lid
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Two forks (for shredding)

Ingredients

For the Chicken

  • 2 pounds boneless skinless chicken thighs
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons avocado oil divided

For the Sauce

  • 1 onion halved and thinly sliced
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon chipotle powder
  • 1 tablespoon tomato paste
  • 1 teaspoon apple cider vinegar or white vinegar
  • ¼ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon smoked paprika
  • 1 14.5-ounce can fire-roasted tomatoes
  • ½ cup chicken broth
  • ½ teaspoon coconut sugar
  • 1 teaspoon lime zest
  • 2 tablespoons fresh lime juice

Instructions

Season the chicken

  • Pat the chicken dry and season with ½ teaspoon salt and ½ teaspoon black pepper.

Sear the chicken

  • Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Cook chicken for 5–6 minutes per side until browned. Remove and set aside.

Cook the onion

  • Add the remaining tablespoon of oil to the skillet. Add the onion and cook for 5–7 minutes until softened and lightly golden.

Build the flavor base

  • Add garlic and cook for 30 seconds. Stir in cumin, cinnamon, chipotle powder, tomato paste, garlic powder, and smoked paprika. Cook for 30–60 seconds until fragrant.

Add the liquids

  • Pour in the fire-roasted tomatoes and chicken broth. Stir in vinegar, coconut sugar, and ¼ teaspoon salt, scraping up any browned bits from the pan.

Simmer the chicken

  • Return the chicken and any accumulated juices to the skillet. Cover and simmer over low heat for 20–25 minutes, or until the chicken is tender and cooked through.

Shred and finish

  • Remove the chicken and shred with two forks. Return the shredded chicken to the sauce. Stir in the lime zest and lime juice.

Reduce slightly

  • Simmer uncovered for 5–10 minutes until the sauce thickens slightly.

Taste and adjust

  • Adjust salt, lime juice, or chipotle powder to taste before serving.

Notes

  • Kitchen Notes:
  • Chicken thighs provide the most tender and flavorful results, but chicken breasts may be substituted.
  • For extra smoky flavor, add an additional pinch of smoked paprika.
  • If the sauce becomes too thick, add a splash of chicken broth.
  • Leftovers keep well for up to 4 days in the refrigerator.
  • Storage: Store in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Freeze cooled Tinga de Pollo for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Calories: 391kcal | Carbohydrates: 5g | Protein: 25g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 149mg | Sodium: 509mg | Potassium: 398mg | Fiber: 1g | Sugar: 2g | Vitamin A: 288IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 2mg