Chicken Tinga: A Bold and Flavorful Mexican Classic

For a complete meal, serve Chicken Tinga in soft corn tortillas with toppings like avocado, cilantro, lime, and a dollop of sour cream.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The dish also freezes well for up to 2 months.
Variations:

Chicken Tinga Tacos: Serve the Chicken Tinga in soft tortillas, topped with shredded lettuce, queso fresco, and a drizzle of hot sauce for a spicy taco night.
Vegetarian Tinga: Replace the chicken with sautéed mushrooms or jackfruit for a plant-based version of this delicious dish.
Tinga with Beans: Add a can of black or pinto beans to the skillet for extra protein and heartiness.
FAQ:

Can I make Chicken Tinga with a slow cooker?
Yes! Place the shredded chicken, onion, garlic, diced tomatoes, chipotle peppers, and seasonings in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken once it’s done, and stir to coat it with the sauce.

Is Chicken Tinga spicy?
Yes, it has a mild to medium spice level due to the chipotle peppers. If you prefer a less spicy version, you can reduce the number of chipotle peppers or omit the adobo sauce.

Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a richer flavor and stay juicier in the dish. Simply shred the cooked thighs as you would the chicken breasts.