Go Back
Print Recipe

Chicken Tinga

Servings: 6 Servings

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 lbs chicken breasts
  • Salt
  • Black pepper
  • 1 yellow onion, halved and sliced thin
  • 6 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1/2 tsp oregano
  • 1/8 tsp cinnamon
  • 2 tbsp chipotle chilies in adobo, minced (about 2 large chilies)
  • 28 oz can whole plum tomatoes, crushed
  • 2 tsp brown sugar
  • 1 bay leaf

Instructions

  • Heat the oven to 350F.
  • Add the oil and butter to a large dutch oven over medium heat. Pat the chicken dry with paper towels, season with salt and pepper, and sear until golden, about 6 minutes per side. Transfer to a plate and set aside.
  • Add the onions to the dutch oven and cook until softened and translucent. Then, add the garlic, tomato paste, oregano, cinnamon, and 1/4 tsp salt, and cook, stirring, for 2-3 minutes or until fragrant. Lastly, add the chipotle chilies, tomatoes, brown sugar, and bay leaf and bring to a simmer. Add the chicken breasts back into the pot and cover with the tomato mixture.
  • Cover and transfer to the oven. Bake for 35-40 minutes, or until the internal temperature of the chicken reads 165F.
  • Remove the bay leaf, shred the chicken with forks or tongs, and serve!