Ole! My love for Mexican foods is obvious. In fact I was planning to go to Mexico for Dia de los muertos this year, however since we’re all in lockdown at the moment, the only way we can get there is through food and our imagination.

This recipe is really easy. Chicken is first boiled and shredded and then cooked in a spicy chilli and roasted tomato and onion gravy. This is great to make ahead and use for Tostadas, Tacos and Burritos. If you make extra, you can also freeze it and store it for later. The left over stock can be used in soups and stews.

Chicken Tinga


Boil Chicken

  • 1/2 Onion
  • 2 cloves Garlic
  • 3 Bay leaves
  • 1 lb boneless Chicken
  • Water to cover


  • 1/2 Onion i1/2 cup
  • 2 cloves Garlic
  • 5 small Tomatoes 1 cup
  • Canned Chipotles in Adobo sauce 73 ml – 3.25 fl oz
  • Salt to taste


  • Heat the water and add the onion, garlic, bay leaves and chicken and boil for 10 mins
  • Remove chicken and garlic and allow to cool and reserve liquid
  • Shred the chicken and garlic
  • In a pan dry roast the onion, garlic and tomatoes till the surface gets charred and blistered
  • Add to a food processor, together with the chipotle chillies, salt to taste and blend
  • Pour the sauce into a saute pan and allow to come to the boil
  • Add the chicken and garlic and cook till the sauce gets thick and darker and coats the chicken
  • Add salt to taste