Smokey Pulled Chicken Tinga

Amy Massey
by Amy Massey
6 Servings
1 hr

This recipe is a favourite in our household that comes out for Taco Tuesday! Soft, pulled chicken in a punchy, smoky chipotle sauce which is perfect served in flour tortillas, with some rice, lettuce, cheese and guacamole!


What's more, using this method makes it super quick and easy to make, no need to plan ahead to slow cook the chicken as it can be poached in just 30 minutes and stirred into your rich and delicious sauce, giving the appearance and taste of a slow cooked dish with a lot less work! This recipe freezes well if you want to batch cook a large pot, just simply increase the quantity of ingredients as you're definitely going to want to eat some of this straight away!

Delicious, flavoursome chicken every time that is so versatile, you could use it in tacos, burritos, quesadillas or even just serve it with a simple summer salad!

The smoky chipotle sauce is made of freshly blended tomatoes, oregano, chipotles en adobo and salt.

Perfect served as the main dish with a number of your favourite taco toppings.

Smokey Pulled Chicken Tinga
Recipe details
  • 6  Servings
  • Prep time: 10 Minutes Cook time: 50 Minutes Total time: 1 hr
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Ingredients
  • 1kg chicken breasts
  • 2 onions, peeled & sliced
  • 2 cloves garlic, peeled & finely chopped
  • 3 tbsps chipotles en adobo or chipotle paste
  • 4 tomatoes, quartered
  • 1L chicken stock (for chicken) 
  • 150ml chicken stock (for sauce) 
  • 2 tbsp olive oil 
  • 1 tsp dried oregano
  • Salt & Black Pepper, to taste
Instructions
Place the chicken breasts in a deep sided pan and cover with hot chicken stock (about 1L). Bring to a gentle simmer and cover with the lid. 
Cook the chicken over a low heat for approximately 30 minutes until the chicken is fully cooked, then remove and set aside to cool slightly.
Meanwhile, make the sauce by adding the tomatoes, 150ml chicken stock, chipotles en adobo, oregano and a good pinch of salt into a blender. Blend until smooth.
When the chicken has cooled, remove from the pan and shred with 2 forks.
Heat 2 tbsps oil in a deep sided pan and add the onions & garlic. Cook until soft & golden. 
Add the sauce and cook for 5-10 minutes until it has reduced and thickened. 
Add the pulled chicken to the pan and season well with salt & pepper. 
Simmer for 2 mins to warm through. 
Serve with tortillas or lettuce wraps and your favourite taco accompaniments, such as cheese, rice, salsa and jalapeños.
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