Chicken Tinga

Chicken Tinga

I first had chicken tinga in The Fumbally and instantly it became one of my favourite dishes. It’s a really easy dish to prepare and doesn’t take too long either. I usually eat it with tortillas and make them as tacos but today I wanted to use up some tortillas that aren’t the best quality so I’m making tostadas (which are just tortillas fried in oil for a minute), What’s the best way to make something taste nicer? That’s right, fry it.

Chicken Tinga Tostadas from The Fumbally

To go with the chicken tinga I’m making Lily Ramirez-Foran’s avocado green salsa. You can find the recipe here. You’ll need tomatillos for this which can be bought in her store Picado Mexican or in some Asian stores. It’s a really easy salsa to make and goes really well with the chipotle in the chicken tinga. And speaking of chipotle you’ll need that for the tinga as well. 

I like to serve the chicken tinga with salsa, avocado, sour cream and a squeeze of lime. You can put what you want on them really. Feta works well as well with them.




Chicken Tinga


    Chicken Tinga
  • 2 Chicken Breasts
  • 1 Bay Leaf
  • 2 Garlic Cloves
  • 1 Can Chopped Tomatoes
  • 1 Onion
  • 2 Chipotle Chilis in Adobo - chopped
  • 1 Tomatillo (from the 800g can)
  • Olive Oil
  • Avocado Green Salsa
  • 1 teaspoon olive oil
  • 800g tinned tomatillos, drained
  • 2 scallions, washed
  • 1-2 fresh green chilies
  • 1 garlic clove, peeled
  • 1 avocado pear, ripe
  • Salt to taste
  • To Serve
  • Corn Tortillas
  • Sour Cream
  • Feta


  1. Place your chicken breasts in a pot of boiling water with the bay leaf and peeled garlic clove and simmer for 20-25min.
  2. While the chicken is on make the avocado green salsa. Recipe
  3. Next chop onion and garlic. Heat 1 tablespoon of olive oil and fry onion and garlic on a medium heat until onion is translucent.
  4. Add the can of tomatoes, chopped chipotle chilis and the tomatillo.
  5. Cook for 2-3min.
  6. Using a blender or food processor, blend the mixture until it's smooth-ish and return to a low heat.
  7. When the chicken is cooked shred it with two forks and put it in the tomato mixture.

And that’s it. Serve with the corn tortillas. 

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