Recipe

Effortless Chicken Tinga Recipe: Nutty and Sweet

Smoky chipotle chicken in a tomato sauce with a sneaky nutty-sweet twist. Weeknight-fast, taco-ready, and built for leftovers.

By Matt Campbell

•

4.8

A real photograph of shredded chicken tinga in a skillet with a smoky red sauce, topped with sliced red onion and cilantro, with warm tortillas on the side

Jump to Recipe

Chicken tinga is one of those recipes that makes you feel like you did something impressive, even if you were kind of winging it in sweatpants. It is shredded chicken simmered in a smoky tomato and chipotle sauce with onions, and it hits that sweet spot of cozy, spicy, and bright.

This version keeps the classic tinga vibe but sneaks in a little nutty and sweet depth that tastes like it took hours. Spoiler: it did not. One skillet, pantry staples, and a sauce that clings to the chicken in the best way.

Use it for tacos, rice bowls, tostadas, quesadillas, or straight out of the container while you “clean the kitchen.” Tasting as you go is encouraged.

A real photograph of chipotle peppers in adobo on a small plate next to canned tomatoes and spices on a kitchen counter

Why It Works

Big flavor, minimal effort: Canned tomatoes plus chipotles in adobo do most of the work.
Nutty and sweet without being sugary: A spoonful of peanut butter and a touch of honey round out the smoke and heat, like a shortcut to slow-simmered richness.
Great texture: You reduce the sauce until it is glossy and coats the chicken, not watery.
Flexible heat level: You control the spice by choosing 1 to 2 chipotles, and adjusting at the end.
Leftover gold: It reheats like a dream and gets even better the next day.

Pairs Well With

Warm corn tortillas with lime and flaky salt
Simple cilantro lime rice or microwaved rice for speed
Black beans or pinto beans with a pinch of cumin
Crunchy slaw with lime juice and a little mayo

Storage Tips

How to Store Chicken Tinga

Fridge: Cool completely, then store in an airtight container for up to 4 days (best quality in the first 2 to 3). Label it if you used peanut butter so nobody gets surprised later.
Freezer: Freeze in a zip-top bag laid flat for easy stacking for up to 3 months for best quality. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium-low with a splash of water or broth to loosen the sauce. Microwave works too, just stir halfway through.
Meal prep move: Portion into containers with rice and a wedge of lime. Add crunchy toppings right before eating so they stay crisp.

Common Questions

Is chicken tinga spicy?

It can be. For mild, use 1 chipotle and 1 tablespoon adobo sauce. For medium, use 2 chipotles. Chipotle heat varies a lot by brand and pepper size, so start mild if you are unsure, then stir in extra chopped chipotle or adobo at the end.

What makes this version “nutty and sweet”?

A small spoonful of peanut butter adds a roasted, nutty base, and a touch of honey balances the smoky heat. You will not taste “peanut butter chicken.” You will taste a sauce that feels deeper and more rounded.

Can I make it without peanut butter?

Yes. Swap in sunflower seed butter for a similar effect, or skip it and add an extra teaspoon of olive oil for richness. The dish is still delicious.

Any allergy notes?

Peanut butter is a major allergen. If you are feeding a group, consider using sunflower seed butter (or skipping it) and be mindful of cross-contact from utensils, cutting boards, and shared toppings.

Can I use rotisserie chicken?

Absolutely. It is the easiest shortcut. Just shred it and simmer it in the sauce for about 8 to 10 minutes so it soaks up flavor.

Can I make this in a slow cooker?

Yes, but it is not necessary. If you want to, cook the sauce ingredients with chicken thighs on low for 4 to 5 hours, then shred and reduce the sauce on the stove for a few minutes so it is not thin.

What is the best cut of chicken?

Thighs stay juicy and are very forgiving. Breasts work too, just do not over-simmer after shredding. If you are unsure, grab a thermometer and cook to 165°F / 74°C.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or sauté pan with lid
Cutting board and knife
Measuring spoons
Wooden spoon or spatula
Blender or immersion blender (optional, for a smoother sauce)
Instant-read thermometer (optional, but great for nailing doneness)

I started making chicken tinga when I wanted taco night energy without taco night effort. The first time, I went a little too hard on the chipotles and had to “accidentally” invent a fix. A spoon of peanut butter and a drizzle of honey later, the sauce turned into this smoky, nutty, lightly sweet thing that made everyone hover around the stove “just to taste.” Now it is my go-to when I want dinner to feel fun, even if I am running on fumes.

Effortless Chicken Tinga Recipe: Nutty and Sweet

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6

Ingredients

2 tablespoons olive oil
1 large yellow onion, thinly sliced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano (Mexican oregano if you have it)
1 teaspoon kosher salt, plus more to taste (start with 3/4 teaspoon if using Morton)
1/2 teaspoon black pepper
1 (14.5-ounce) can fire-roasted diced tomatoes (or crushed tomatoes)
1 to 2 chipotle peppers in adobo, chopped
1 to 2 tablespoons adobo sauce (from the can)
1 tablespoon honey or brown sugar
1 tablespoon peanut butter (creamy) (see note for swaps)
1/2 cup chicken broth or water
1 1/2 pounds boneless, skinless chicken thighs or breasts
1 tablespoon lime juice, plus lime wedges for serving

Allergen note: Peanut butter contains peanuts. If allergies are a concern, use sunflower seed butter or skip it.

Optional for serving

Warm tortillas
Sliced radishes
Pickled red onions
Cilantro
Avocado
Crumbled queso fresco

Instructions

Soften the onions. Heat olive oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, for 6 to 8 minutes until soft and lightly golden.
Bloom the spices. Stir in garlic, cumin, oregano, salt, and pepper. Cook for 30 seconds until fragrant.
Build the sauce. Add tomatoes, chipotle pepper(s), adobo sauce, honey, peanut butter, and broth. Stir well until the peanut butter melts into the sauce. If you used diced tomatoes and want a smoother sauce, gently crush them with your spoon as they simmer (or blend in the next step).
Optional smooth sauce. If you want a smoother tinga, carefully blend the sauce (immersion blender right in the pan, or transfer to a blender). If using a countertop blender, do not fill it too high and vent the lid with a towel so hot steam can escape, because hot sauce expands fast.
Cook the chicken. Nestle chicken into the sauce. Bring to a gentle simmer, cover, and cook, turning the pieces once, until cooked through. Start checking at 10 to 12 minutes for breasts and 12 to 15 minutes for thighs, but time can vary with thickness and how lively your simmer is. The safest cue is 165°F / 74°C in the thickest part.
Shred and reduce. Transfer chicken to a plate and shred with two forks. Return shredded chicken to the skillet. Simmer uncovered for 5 to 8 minutes, stirring occasionally, until the sauce is thick and clings to the chicken. If you want it extra glossy, give it a few more minutes.
Finish bright. Turn off heat and stir in lime juice. Taste and adjust salt, lime, or a tiny extra drizzle of honey if you want more sweetness. If you want more tang, add a small splash of apple cider vinegar.
Serve. Pile into warm tortillas or bowls and load up with cilantro, onions, avocado, and anything crunchy.

A real photograph of shredded chicken being stirred into a thick smoky red tinga sauce in a skillet with a wooden spoon

Nutrition information is estimated.

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