Tinga is a smoky and flavorful Mexican sauce using the Adobo sauce from canned chipolte peppers, fire roasted tomatoes and onion. This recipe can be made with just about any protein. Chicken, Pork Chops, and Shrimp are the favorites we cook with this Tinga sauce!
Simple Weeknight Dinner
This recipe is perfect for those busy weeknights and is easy to prep ahead for quick dinner. Prepping, roasting, and storing the chicken thighs ahead allows this recipe to be ready in less than 20 minutes! My favorite thing about this recipe is the high protein, healthy fats and is perfect for those who eat a Keto or Paleo Diet. This Tinga recipe is robust in flavor and so satisfying!
We love eating Chicken Tinga as a bowl with roasted sweet potatoes, sliced avocado and a dollop of cilantro lime crema. My girls prefer eating Chicken Tinga over rice or wrapped in a soft corn tortilla. You do whatever makes you feel good!
Tinga Ingredients
- Oven Roasted Chicken Thighs or another favorite protein. Any protein you choose to eat with this Tinga sauce our only suggestion is finding the best quality you can find that fits into your budget! For our Texas followers, HEB has a fabulous selection of All-Natural Proteins.
- Adobo in Chipoltes. Adobo sauce is found in cans of Chipolte Peppers. You can find these in the Mexican/International aisle at pretty much any grocery store. If you want to kick up the spice level in this recipe I would suggest pureeing one pepper with the Adobo before adding it with the other ingredient. Caution! These peppers are HOT!
- Fire Roasted Tomatoes. Using canned fire roasted tomatoes versus roasting your own helps you turn out this recipe quick. Fire roasted tomatoes are one of our pantry staples!
We hope that you love this recipe and appreciate any feedback!
Chicken Tinga
Equipment
- Medium-Large Baking Sheet lined with Parchment Paper
- Cutting Board
- Chopping Knife
- Large Skillet
Ingredients
- 2 lbs Oven Roasted Chicken Thighs We usually prepare about 2 lbs of chicken thighs and will have 1 to 2 serving for leftovers.
- 1 cup Julienned Red Onion
- 1 cup Crushed Fire Roasted Tomatoes We typically use one 14 ounce can
- 2 tbsp Adobo Sauce From Canned Chipolte Peppers
- 1 tsp black pepper
- 1 tsp granulated garlic Substitute: 2 cloves of crushed/finely chopped garlic
- 1/2 tsp Salt More to taste
- 1/2 Sliced Avocado
- 2 tbsp Cilantro Finely Chopped
- 1/4 cup Cilantro Lime Crema 1/4 cup sour cream, stir in a half of lime juice and 1 tbsp cilantro, salt and pepper to taste
Instructions
- Preheat your oven to 425 degrees. Place the chicken thighs on a lined baking sheet. Season with salt and pepper. Roast in the oven for 20 minutes or until the chicken is golden brown on top. Remove from the oven and allow to cool. Chop the chicken into bite size pieces.
- In a large skillet add the roasted chicken thighs and julienned red onions. Cook until the onions have become translucent. Add the fire roasted tomatoes, adobo sauce (from canned chipoltes) and spices. Stir to combine and bring to a simmer. Cook for 15 – 20 minutes.
- Serve the Chicken Tinga as a bowl with roasted sweet potatoes, sliced avocado and a dollop of cilantro lime crema. We also love eating these as tacos on corn tortillas with the same toppings. Enjoy!
