Stovetop Chicken Tinga

A Mexican-inspired braised chicken with smoky chipotle and fire-roasted tomatoes, cooked gently on the stovetop or in a Dutch oven. Same bold flavors as the Instant Pot version, with hands-on control over the simmering and sauce development.

⏱ 1 hr 🍽 4 servings

mexican chicken stovetop braised smoky

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Ingredients

makes 4 servings

Instructions

1
Heat ½ tbsp oil in a large pan or Dutch oven over medium-high heat.
2
Season chicken lightly with salt and pepper.
3
Sear for 2–3 minutes per side just until browned, not fully cooked. Remove and set aside.
4
Add remaining oil and sliced onions. Cook 5–6 minutes until golden and soft.
5
Add garlic and cook 30 seconds more.
6
Stir in the tomatoes, chipotles, adobo sauce, oregano, cumin, bay leaf, and chicken broth.
7
Return chicken to the pan, nestling it into the sauce.
8
Bring to a boil, then lower heat to medium-low.
9
Cover and simmer for 20–25 minutes for thighs or 15–20 minutes for breasts, until chicken is fully cooked and tender.
10
Remove chicken and shred with two forks.
11
Discard bay leaf. Return shredded chicken to sauce and simmer uncovered 5 minutes so it soaks up flavor and sauce thickens slightly.
12
Spoon onto warm corn tortillas and top with queso fresco, avocado, cilantro, and lime wedges.