Origin of Mexican Tinga

Tinga originates from Puebla, Mexico, a region known for its diverse and rich culinary history. Traditional Tinga de Pollo (chicken tinga) has been a household favorite for generations, often enjoyed at family gatherings and celebrations. The smoky chipotle peppers give it that distinctive, irresistible depth of flavor.

What I Love About This Recipe

• Simple ingredients, yet packed with bold flavors.
• Versatile—great for tacos, tostadas, burritos, or even as a topping for nachos.
• Easy to make in under 40 minutes.
• Perfect for meal prep—flavors deepen over time, making it even better the next day!

Also Read : Green Goddess Chicken and Cucumber Wraps

Mexican Tinga (Tinga de Pollo)

Recipe by RecipeWikki

Servings

8

servings

Prep time

30

minutes

Cooking time

35

minutes

Calories

300

kcal

Ingredients

• 500g boneless, skinless chicken breast or thighs

• 3 cups chicken broth (for boiling)

• 1 tsp salt

• For the Tinga Sauce

• 1 tbsp olive oil

• 1 medium onion, thinly sliced

• 3 cloves garlic, minced

• 3 medium tomatoes, diced (or 1 cup canned diced tomatoes)

• 2 tbsp tomato paste

• 2 chipotle peppers in adobo sauce (adjust for spice)

• 1 tsp dried oregano

• 1 tsp ground cumin

• ½ tsp black pepper

• 1 tsp salt (adjust to taste)

• ½ cup chicken broth (from the boiled chicken)

• Tostadas, tacos, or warm tortillas

• Avocado slices

• Cilantro leaves

• Crumbled queso fresco

• Lime wedges

Directions

• In a pot, bring chicken broth to a boil and add chicken breasts/thighs with salt.
• Simmer for 15-20 minutes or until fully cooked.
• Remove chicken, let it cool slightly, and shred using two forks.
• Reserve ½ cup of the cooking broth for the sauce.
• In a pan, heat olive oil over medium heat.
• Add sliced onions and sauté until soft and translucent (about 5 minutes).
• Stir in garlic and cook for another 30 seconds until fragrant.
• Add diced tomatoes, tomato paste, chipotle peppers, oregano, cumin, black pepper, and salt.
• Pour in ½ cup reserved chicken broth and simmer for 8-10 minutes until tomatoes break down.
• Using an immersion blender (or transfer to a blender), blend the sauce until smooth.
• If needed, add more broth for a thinner consistency.
• Return the shredded chicken to the pan with the sauce.
• Stir well and let it simmer for 5-10 minutes to absorb flavors.
• Serve over tostadas, tacos, or rice.
• Garnish with avocado, cilantro, queso fresco, and lime wedges.

Notes

• Great for meal prep! Store leftovers in the fridge for up to 4 days or freeze for 3 months.

The post Mexican Tinga (Tinga de Pollo) appeared first on RecipeWikki.

Origin of Chicken Piquant

The word “piquant” means sharp or spicy in taste, and this dish gets its name from the zesty combination of vinegar, tomatoes, and spices. While it has French and Cajun influences, variations of this recipe can be found in Caribbean and Southern cuisine, where bold flavors reign.

What I Love About This Recipe

This dish is quick to prepare, packed with flavor, and needs only a handful of ingredients. The tangy, slightly spicy sauce pairs perfectly with rice, pasta, or crusty bread. Plus, it’s a one-pan meal, making cleanup easy!

Quick and Easy Chicken Piquant

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

242

kcal

Ingredients

• 500g boneless chicken breast or thighs, cut into bite-sized pieces

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 bell pepper, chopped

• 1 green chili, finely chopped (optional, for heat)

• 2 tbsp white vinegar or apple cider vinegar

• 1 cup tomato puree (or crushed tomatoes)

• 1 tbsp tomato paste

• 1 tsp sugar (to balance acidity)

• ½ cup chicken broth or water

• 1 tsp Worcestershire sauce

• ½ tsp paprika

• ½ tsp cayenne pepper (adjust to taste)

• ½ tsp black pepper

• 1 tsp salt (or to taste)

• 1 tsp dried oregano

• ½ tsp thyme

• 2 tbsp fresh parsley or cilantro, chopped (for garnish)

Directions

• Heat olive oil in a pan over medium heat.
• Add onions, garlic, and bell pepper. Sauté until softened, about 3-4 minutes.
• Add the green chili (if using) and cook for another minute.
• Add the chicken pieces, season with salt, black pepper, paprika, and cayenne pepper.
• Sear the chicken for 3-5 minutes until lightly browned.
• Stir in the tomato puree, tomato paste, and sugar.
• Pour in the vinegar, Worcestershire sauce, and chicken broth.
• Add oregano and thyme, then mix well.
• Bring the mixture to a simmer and let it cook for 10-12 minutes, stirring occasionally.
• Allow the sauce to thicken, ensuring the chicken is fully cooked.
• Sprinkle fresh parsley or cilantro on top.
• Serve hot with steamed rice, pasta, or crusty bread.

Notes

• Leftovers taste even better the next day as the flavors deepen.
• For a milder version, reduce or omit the cayenne pepper and green chili.

The post Quick and Easy Chicken Piquant appeared first on RecipeWikki.