Chicken (slow cooker, instant pot or stovetop)

Mexican chicken is one of the kind you are used to seeing everywhere when you live in Southern California. This is a staple for most Mexican menus and is used to fill in a variety of classic dishes Tacosenchiladas, burritos and more!

My favorite thing about making chicken is that it can’t be easier to make and it’s super versatile. Usually, the first night we make it, we use it for chicken tacos. Then, a few days later, I’ll use it to make another dish – think Tostadas,,,,, Burrito bowl,,,,, taquitosflautas or Filled with peppers.

Use some Shortcut to beans or a Mexican Corn Salad For the perfect meal.

What is Tinga Chicken?

Basically, Tinga Chicken is Puebla’s Mexican chopped chicken dish, which is made with white onion, tomatoes, garlic and Adobo’s chili peppers. It is used as a filling for all types of tacos, burritos, tortillas and many other delicious Mexican dishes.

Tinga offers some extra kicks to the dishes and is an excellent alternative to pure powder chicken.

Love the traditional Mexican stew recipe? Don’t miss this real one Chicken Birria and Mexican chopped chicken.

Classic Mexican staples make it simple

Tinga Chicken Tinga is one of my favorite Mexican dishes, which is why you will also like it:

• 30 grams of protein: Since Tinga chicken is made from chopped chicken, it is super high in protein and low in calories, it is a great base for toppings, tacos, burritos, nachos, nachos, nachos, nachos, flakes, flakes salador whatever you like!
• 3 different cooking methods: You can make chicken tinga on the stovetop in a large pot, in an instant pot or in a slow cooker. It just depends on what you have and the effort you have to put in.
• Perfect for dining preparation: I like it as a Taco salad,filling Corn cakesor protein of protein Taco Bowl. I even threw it in the store to buy Black bean soup or Vegetable soup. These things taste great!

Ingredients and substitutions

Here is everything you need to make this delicious Tinga de Pollo.

• chicken: Any type of chicken can be used to make Tinga. Use chicken breast, thighs or chicken legs. Although boneless chickens are easier, boneless chickens can also be used. When chopping the chicken, just remove the bones and skin. If using bone chicken, adjust the cooking time as needed, as it may take longer to cook.
• Dice tomatoes: Any type of tomato can be used in this recipe. Roasting on fire will add to the smoky flavor. The diced tomatoes and green peppers have some extra calories. Ordinary tomatoes will be gentler. Fresh tomatoes can also be used as they will be cooked while the chicken is cooking. Roman tomatoes are the most traditional.
• Chipotle Pepper in Adobo: Tinga chicken should have some calories and a slightly smoky flavor. Chipotle Pepper brings these two elements. For something very mild, just use a few spoonfuls of sauce. For more spices, add one or more diced Chipotle peppers. Chili peppers are smoked jalapeño peppers. Canned version is the easiest, but you can use fried chili or even chili sauce or Sasha.
• Onion and Garlic: These aromatics are key to building flavor, fresh to provide maximum flavor. If necessary, use garlic powder and/or onion powder. White onions are the most traditional, but any form can work.

How to make chicken diced

There are three easy ways to make Tinga: use a slow cooker, an instant pot, or cook on the stove. Here is how to make each option.

• Slow Cooker: This is the easiest way. Simply add chicken, tomatoes, onions, garlic, chili peppers, salt and pepper to the slow cooker. Give it a nice stir and cook on low for 3-4 hours. For bone chicken, cook for 7-8 hours.
• Instant Pot: Add everything to the instant pot and stir well. If you are using fresh chicken, cook for 10 minutes and then release naturally. For frozen chicken, cook it for 13 minutes. If using only chicken breasts, reduce the cooking time to 6 minutes to avoid overcooking the chicken.
• Stovetop: First cook the chicken until it is cooked. Set aside and chop. Make the tinga sauce by mixing tomatoes, onions, garlic and chili peppers. Add it to a large pot and cook for 5-7 minutes until it turns dark red. Then add the chopped chicken to the sauce and cook for 5 minutes.

How to serve chicken

There are many different ways to take advantage of chicken chicks. I almost always double or triple the recipe because leftovers are suitable for so many dishes. Plus, it freezes great so you can store it in a quick meal later at any time.

• Tacos: This is the most classic choice for Tinga chicken. I like to use warm tortillas, diced onions or Pickled onionscoriander, avocado and Queso murals. For anyone who likes more calories, we always have extra chili peppers on the side as well. It’s delicious too Chicken Taco Bowl.
• Burritos and Burritos Bowl: I have never turned down a burrito bowl from Chipotle, but lately, I have been making them at home. I’ll start with some Coriander lime cauliflower riceadd the fried chili and onion, canned black beans, some corn, coriander and plenty of this delicious chicken. The top is with some cheese and cilantro, which is the most delicious and delicious meal. I wrapped the same thing for a more classic burrito for my husband.
• Nachos: One of the keys to making a truly great nacho is to use a filling that won’t dry out. This tinga is just that, making the perfect filling for enchiladas. It can also work in this deliciousness Chicken hot sauce casserole.
• Tostadas: Tostadas are crispy tortillas topped with beans, protein, vegetables and cheese. We love making these Chicken Tostadas Pack more flavor with Tinga.
• Quesadillas: Stuff the chicken into the flour tortilla with cheese and other fun stuffings to make the chicken tortilla!
• Stuffed with peppers: Throw the chopped chicken with black beans, cooked rice and corn. Stuff it into Bell peppers and top with cheese to make some delicious stuffed peppers. These are delicious too Stuffed with poblano peppers.
• Flautas and Taquitos: If you prefer crispy tacos, consider making some baked Flautas or Taquitos with the rest of Tinga.

Chicken recipe ideas

There are many ways to customize this recipe to make it suitable for your exact taste and needs. Here are some tips and ideas for recipes.

• Moist and tender chicken: If you are worried about dry chicken, replace the chicken breast with boneless skinned chicken thighs.
• Less spicy: For less calories, cut some cumin off on the Chipotle Pepper to make sure they still have a smoked kick.
• Thicker sauce: For thicker sauce, mix onion, garlic, tomatoes, chili peppers and salt together. This will give you a smooth, thick sauce for the chicken.
• Additional spices: If you like spicy stuff, add more chili peppers and make sure to use Adobo sauce. It has a lot of flavor.
• Fresh tomatoes: If you want to use fresh tomatoes, bake them first until they are browned and burnt outside. You can do this in a thick skillet or oven.
• Add tomatillos: Also add some tomatoes for the salsa. This adds another delicious flavor layer.
• Mexican oregano: For some extra flavor, add some Mexican oregano to the dish.
• shortcut: To make shortcut chicken, first mix the tomatoes, onions, garlic, chili peppers and salt. Add this salsa sauce to the pan and cook over medium heat for 8-10 minutes until the sauce turns black. Then, just add some previously cooked or barbecue chicken to the sauce and prepare dinner.

The best way to make chicken tacos

If you are making chicken you have to try it in tacos. This is my favorite way to make delicious Tinga tacos.

• Toppings: Cut all the toppings and get ready to go. You will need cilantro, onions and avocado to make a traditional Tinga taco.
• cheese: Top to smash some Queso Fresco or Queso Cotija.
• Making Chipotle Salsa: Grab your remaining debris in Adobo and throw them into the blender. Combine them together to make a spicy salsa sauce to serve anyone who wants more calories. If you want, you can add some tomatoes or chicken broth to dilute the salsa sauce.
• Tortillas: Heat your tortillas. My favorite way to do this is on the flame on my stove so the tortillas get some burnt spots. Simply place them on the flame and let them cook for 15-30 seconds until they start to blister and brown. Carefully flip with pliers and repeat. Place the tortillas on foil to keep them warm. Use flour tortillas if you like. They are just not so traditional Tinga.
• Make tacos: Grab a warm tortilla and add chicken and top with onion, coriander, avocado, Queso Fresco and Chipotle Salsa drizzle. To offset the heat, add a ball of sour cream or mexican cream.

Storage and heating

Tinga chicken is very easy to store and reheat! Here’s how to do this:

• storage: Store all remaining chicken tinga in an airtight container in the refrigerator for up to 3 days. Make sure it cools to room temperature before refrigerating.
• Reheat: To reheat, heat in a frying pan over medium heat for 5-7 minutes, then add water or broth to keep it moist. You can also microwave the dish for 1-2 minutes and stir halfway.
• refrigerator: Make sure to pack it in an airtight container and store it for up to 3 months. If you keep it in the refrigerator overnight, it is best to defrost it as the microwave heats unevenly and sometimes the chicken will dry. Another tip for keeping the chicken soft and tender after freezing is to use boneless skinned chicken thighs.
• Leftovers: You can stack chickens in Baked corn tortilla slices Make cornflakes with your favorite toppings! Another way is to stuff the chicken into flour tortillas or Oven Baked Taco Shells Make a taco or pair it with rice with chicken taco bowl.