Redgate Kitchen

something delicious for everyone

a Mexican chicken dish

This dish wins the “please make this again” praise from the family every time it is served. It is easy, packs loads of flavor and can be served on tortillas, lettuce cups, or over rice. A great bonus, it’s even better the next day! Read on to get my version of Michelle Tam’s fantastic recipe in Ready or Not. You should be following @nomnompaleo on insta (if you’re not already), she creates these super delicious and nearly effortless recipes that are always full of flavor!


  • 2-3 lbs of boneless, skinless chicken thighs
  • 1/2 tsp ground pepper
  • Kosher salt, to taste
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 tbsp tomato paste
  • 6 garlic cloves, minced
  • 2 tsp dried oregano
  • 2 tsp chili powder
  • 2 bay leaves
  • 1 28 oz can of diced tomatoes, drained
  • 2 tbsp apple cider vinegar
  • 2 cups of chicken stock
  • garnish – chopped fresh parsley, thinly diced shallot


  1. Toss the chicken thighs with 2 tsp of salt and 1/2 tsp ground pepper.

2. Heat the oil on a large pot over medium heat. Once the oil is hot, add the onions, tomato paste, and 1/2 tsp of salt. Stir while cooking until the onions soften.

3. Add in the garlic, oregano, chili, and bay leaves. Stir together for about 30 seconds, until fragrant.

4. Next, add the can of drained diced tomatoes, apple cider vinegar, and chicken stock.

5. Stir everything to combine well and then add the seasoned chicken thighs. Increase the heat to high and bring to a boil.

6. Lower the heat to a simmer and cover. Cook for about 25 minutes, until the thighs are cooked through.

7. Remove the thighs from the pot and set aside. Bring the sauce back up to a boil. The sauce will be reduced by half after about 10 minutes.

8. While the sauce is cooking, shred the chicken thighs…use caution as they will be hot!

9. Once the sauce has reduced by half, remove the bay leaves and then use an immersion blender to purée the sauce until smooth. Adjust to your taste with salt and pepper (not usually necessary).

10. Add the chicken back to the pot and stir to combine. I like to let it cook for another 5-10 minutes on low heat at this point.

11. Serve the Tinga in tortillas (I like to heat mine on the grill before serving), lettuce cups, or over rice. Garnishing it with fresh cilantro and diced shallots gives it a great sharpness. As always, enjoy!

3 thoughts on “Chicken Tinga

  1. Rhoda Bornstein says:

    Love Mexican dishes, sure looks good!


  2. Rachel Scott says:

    Made this tonight over rice. Another RK delight!

    Liked by 1 person

    1. Awesome!! 🎉 woohoo!


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