Chicken Tinga Thighs
A flavorful Mexican dish made with tender shredded chicken thighs in a smoky chipotle sauce, perfect for serving with tortillas or tacos.
Ingredients
Main Ingredients
- 4 pieces chicken thighs, skinless and boneless
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 2-3 pieces chipotle peppers in adobo sauce Adjust based on desired spiciness.
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
Cooking
- In a large pot, heat some oil over medium heat. Add the diced onion and cook until translucent.
- Stir in the minced garlic and cook until fragrant.
- Add the chicken thighs to the pot. Cook until browned on both sides.
- Pour in the chicken broth and add the chipotle peppers, cumin, oregano, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes or until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir well.
Notes
Serve chicken tinga thighs with warm tortillas, rice, or as a topping for tacos. It's also great with fresh toppings like avocado, cilantro, or a squeeze of lime. Store any leftover chicken in an airtight container in the refrigerator for up to three days or freeze for up to three months. For a smokier flavor, add a dash of smoked paprika. Use jackfruit or mushrooms for a vegetarian version.