Chicken Tinga


Chicken Tinga

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Course Main Course
Servings 4


  • 1.5 - 2 lbs chicken tenderloins
  • 1/4 cup canola oil
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp garlic powder (granulated)
  • 1/2 tsp onion powder (granulated)
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1 tsp Mexican oregano
  • 2 (15.5 oz) cans of fire roasted tomatoes
  • 1 - 3 chipotle peppers
  • 1 large white onion quartered
  • 3 - 5 cloves garlic smashed
  • 1/2 tsp ground cumin
  • 1 tsp Mexican oregano
  • 1 - 1 1/2 cups chicken broth
  • salt and pepper


  • Preheat oven to 450 degrees.
  • Line a large baking sheet with foil.
  • In a large bowl, toss the chicken with the oil and seasonings. Mix well to coat completely. Lay the chicken onto the foil line pan in one layer, avoiding overlap and overcrowding. (use two trays if necessary).
  • Roast chicken in preheated oven for 15-20 minutes, until chicken is cooked through and juices run clear.
  • Wrap the chicken in the foil that lined the baking sheet. This will allow the meat to rest and will contain all the pan juices which will go into the sauce.
  • To make the sauce: put the fire-roasted tomatoes, onion, garlic, cumin, Mexican oregano and chicken broth into a blender and puree until smooth. Set aside.
  • Shred the chicken once it is cool enough to handle.
  • In a large skillet, combine the chicken and sauce. Stir to mix well. Let come to a simmer over medium heat for about 20 minutes or until sauce is thickened and reduced by half.
  • Taste for seasoning and adjust as necessary.
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