The hubby and I love to travel. Am I the only one who picks a destination and then immediately hops on Yelp to see what restaurants we should visit and plan the trip around food?
I am?
As you were.
The one thing I have always done is to try to recreate some of the best meals we ate while traveling. I try to really pay attention to something like a food critic to pick up every nuance so when we get home I can try to get as close as possible. Such is the case when we went to a Mexican restaurant on Kauai a few years ago and had Chicken Tinga for the first time. I knew I’d never be able to get it exact but I came pretty darn close. The video shows you how to bring it all together and what the recipe should look like in different stages.
There is nothing like stuffing this into taco shells or topping with cheese for a quesadilla or even topping your favorite tortilla chips with refried beans and veggies for the best nachos you’ve ever had! Split the batch and freeze it so dinner is ready on another night when you’re just not feeling it.
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Chicken Tinga
Notes
Use in tacos, burritos, enchiladas or even nachos!
Ingredients
- 5 cups of water
- 2 lbs organic chicken thighs
- 1 large onion, chopped & divided (1/4 and 3/4)
- 1 large jalapeno, chopped and divided
- 1 tsp chipotle powder
- 1 head garlic (2 large cloves, 4 cloves minced)
- 2 tbsp olive oil
- 7 ounce jar chipotle peppers in adobo sauce, de-seeded
- 1/2-1 tsp salt to taste
Instructions
- To a large pot of about 5-6 cups of boiling water, add 2 lbs of trimmed chicken thighs.
- Add ¼ of a large diced onion, 1/2 diced jalapeno, a few cloves of garlic and any seasonings you like and bring to a boil.
- When the chicken is cooked, place it into a bowl.
- Keep the onions, jalapenos and garlic in the broth and set it aside on simmer.
- Shred the chicken.
- In a large skillet over medium heat, add about a tbsp of your preferred oil. Add the other ¾ of the onion and half of the jalapeno and cook until almost translucent.
- Then add 3 cloves of minced garlic and cook for about 2 minutes.
- Add the mixture to a small blender along with a 7 ounce can of seeded chipotle peppers with adobo sauce and add half of the onions, jalapeno and garlic from the broth.
- Add enough broth to go halfway up the ingredients and blend until smooth.
- Put your chicken back into the large pot and half the other half the onions and jalapenos from the broth, add the sauce and give it a good stir. (If you like it a little thinner, you can add more broth, give it a taste and season to your liking with salt and pepper.)
- Simmer until the flavors have melded together and serve.
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37 Comments
I absolutely love chicken tinga. It is well worth the little extra time it takes to make.
Definitely worth the time! 😀
Am going to try this. Looks good!
I hope you love it too!
This looks so flavorful and really tasty! I love creating favorite restaurant dishes at home. Thanks for linking to the Friday Frenzy!
Thanks so much! Plus it’s fun to see how close you can get to the real thing!
Thanks for sharing at the What’s for Dinner party!
Thanks so much for hosting!
I’ve never had chicken tinga before! I actually don’t think I have ever heard of it before! I love that you try and recreate recipes later on 🙂 That’s seriously so cool
I’m such a nerd, I’ve even taken notes at the table! LOL I just like to be able to get it as close as possible and some I’ve done actually taste a little better than the original! 😉
Never had this but it sounds yummy!…pinning for later.
I think you’ll love it!
Very similar to my own chicken tinga recipe except I use chicken breasts instead of thighs and no jalapenos. Pinning and tweeting this! Greetings from the Inspire Me Monday linky.
This looks so yummy! A little bit too spicy for me, but I could make it work!
If you omit the chipotle peppers and use only the adobo sauce in the can as well as thinning with the broth at the end, you should be a good medium heat.
Goodness NO! Thats how we plan a vacation!! It’s the only way, really. Thanks for linking up to the Friday Frenzy-we appreciate you.
LOL, glad I’m not the only one and you’re right, it’s the only way. I look at what looks delicious and then see what attractions allow me to justify the stop! Bwahahaha!
I’ve never eaten chicken tinga before, but it looks amazing. I love trying out new foods while we’re on vacation, but since I have very picky kids, it’s usually a waste of time to try to replicate them at home…
Thank you for sharing the recipe at The Really Crafty Link Party. Pinned.
You can replicate for date night or girls night in! 😉
Your Chicken Tinga looks amazing! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Hope you have a great St. Patrick’s Day and come back to see us real soon!
Miz Helen
Thank you!
I can’t wait to try this. Pinned & sharing. Thanks for sharing this at the Inspiration Spotlight party.
Thank you so much!
Wow…this sounds so delicious!!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Thanks so much for stopping by!
Looks so yummy! Thanks for sharing at Friday Frenzy Link Party! PINNED 🙂
Thank you!
I think this may be a bit too spicy for me, but it’s easy to omit the peppers and then it’s all good. Thanks for sharing your recipe with us on Merry Monday. Pinned.
Just leave out the peppers and use the adobo sauce in the can and you’re good to go!
Looks yummy! Thanks so much for sharing at our To Grandma’s House We Go DIY, Crafts, Recipes and more Wednesday Link Party! Hope to see you this week too!
Thank you and have a great week!
Your video is so well done! This is a recipe my husband would love and for him the more jalapeno added the better. Thanks so much for sharing on Party in Your PJ’s. Pinned
Thank you, Teresa! If he likes it spicy, he’s gonna love this! (It can be made less spicy by using less of the chipotle peppers which pack a pretty good kick!)
This sounds amazing! Thanks for sharing it with us at the Homestead Blog Hop!
Thank you, Ann!
PLUS, Chicken Tinga is just fun to say!!
Yes it is! Tinga, tinga, tinga!!