Chicken Tinga

Cuisinart original

This saucy Mexican shredded chicken is the perfect filling for your next taco night!


Makes 4 to 6 servings


2   pounds whole chicken legs
1   teaspoon kosher salt
1   tablespoon olive oil
1   small onion, chopped
3   large garlic cloves, finely chopped
4   Roma (plum) tomatoes,
      cored and chopped
2    tomatillos, waxy skin
      removed, chopped
2   chipotle peppers in adobo sauce,
      plus 1 tablespoon additional sauce
½   teaspoon dried Mexican oregano,
      pinch dried thyme
      pinch dried marjoram
1    cup chicken broth, low sodium
2    tablespoons apple cider vinegar
      corn tortillas, for serving
Fixings: torn fresh cilantro, minced
onion, cotija cheese, avocado and
lime wedges

Nutritional information

Nutritional information per serving (based on 6 servings):
Calories 155 (38% from fat) • carb. 5g • pro. 19g fat 6g • sat. fat 1g • chol. 69mg • sod. 1072mg calc. 25mg • fiber 1g


1. Pat the chicken with paper towels and season
with 1 teaspoon salt.
2. Put the oil into the cooking pot of the
Cuisinart® Multicooker. Select Sauté/Brown,
set the temperature to High, and press Start.
Once the unit is preheated and the oil is
hot, add half the chicken pieces to the pot
and brown on each side, 3 to 5 minutes.
Remove and continue with the remaining
pieces. Reserve chicken. Add the onion to
the pot and cook for 3 to 5 minutes, stirring
occasionally until translucent. Add the garlic
and cook until fragrant, 2 to 3 minutes.
Add the reserved chicken and drippings
back to the pot, along with the remaining
ingredients. Mix well. Bring to a simmer and
end the function.
3. Secure the lid and select Slow Cook. Set the
temperature to High, the time for 2 hours and
30 minutes, and press Start. When the time
expires, press Stop and carefully open the lid.
Remove the chicken from the pot and allow to
rest until it is cool enough to touch.
4. While the chicken is cooling, select Reduce.
Set the time for 15 minutes and press Start.
Allow sauce to simmer until thickened.
5. Once chicken is cool, shred, discarding
skin and bones. Add the chicken back to
the reduced sauce. Press Stop and select
Keep Warm, if desired. Mix well and season
to taste.
6. Serve in corn tortillas topped with
prepared fixings.