Step 1 of 5
Chicken tinga
Put the chicken in a saucepan with the water, the half onion, 2 garlic cloves, the bay leaves and 1 tsp salt. Bring to a simmer and cook gently, 20 minutes for thighs or 15 for breasts, until cooked through. Lift out, cool a little and shred with two forks. Keep the broth.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Chicken tinga take?
1 hr all in — 15 min prep, 45 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Medium heat.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Blender, Frying pan, Oven.
How much salt do I put in?
The recipe lists Salt at 2 tsp (1 for the pot, 1 for the sauce).
What can I use instead?
Chicken → Pork shoulder. Tinga de cerdo. Simmer the pork for about 1½ hours until it shreds, then carry on the same way. Crema and cheese → Sliced avocado. Keeps it dairy-free and cools the chipotle just as well.
Any tips from this recipe?
Tinga keeps four days in the fridge and freezes well. It is better on the second day. Freeze the rest of the chipotle tin flat in a bag and break off a chilli when you need one.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.