Mexican Chicken Tinga Recipe

Mexican Chicken Tinga Recipe

Mexican Chicken Tinga Recipe

Serves 4

Tinga is a popular Mexican dish made with shredded chicken in a rich red adobo sauce. We have used our smoky chipotle Herdez Barbacoa Seasoning to recreate a simple version of this iconic favourite…

  • 600 g skinless, boneless chicken thighs

  • 1 litre water

  • 2 large onions, sliced

  • 6 large cloves of garlic, thinly sliced

  • 2 tsp oil

  • 10 tomatoes, diced, core removed

  • 1 sachet Barbacoa Seasoning , to taste

  • 1 lime

  • Freshly chopped coriander

Cooking tip
  1. Serve with Mexican rice or nachos, or in a toasted taco, with sliced avocado or guacamole, sour cream and refried beans for a delicious Mexican-inspired meal.


  • 1 Place the chicken thighs into a large saucepan, add the water and half of the sliced onions and garlic. Place over a medium heat and bring to the boil. Reduce the heat and simmer for 20-25 minutes.
  • 2 Remove the chicken thighs from the stock and shred using 2 forks. Strain into a jug, reserving the onions and garlic.
  • 3 Set a large frying pan over a medium heat, add the oil, remaining sliced onions and garlic and cook for 5 minutes, stirring often, until softened.
  • 4 Add the tomatoes, shredded chicken, reserved onions and garlic (from the stock) and half of the chicken stock (reserve the remaining stock for another recipe) and bring to the boil.
  • 5 Reduce the heat and simmer for 20-25 minutes or until the sauce is slightly reduced and a vivid red colour. Season with Herdez Barbacoa Seasoning and lime zest and juice, to taste. Garnish with freshly chopped coriander and serve (see Tip).