Ingredients

• 1.5 pound chicken breasts
• 2 tablespoon olive oil
• 2 yellow onions, halved and thinly sliced
• 3 garlic, minced
• 2 chipotle peppers in adobo sauce, chopped
• 1 tablespoon adobo sauce
• 14.5 ounce diced tomatoes
• 1 cup chicken broth
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 jalapeños, seeded and thinly sliced
• 0.5 cup Mexican crema
• 0.25 cup fresh cilantro, chopped
• 1 lime, wedges

Steps

1. Pat the chicken breasts dry with paper towels and season both sides with 1/4 teaspoon of salt and a pinch of black pepper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the chicken breasts to the hot skillet and sear for 4–5 minutes per side until golden brown (do not cook through). Transfer to a plate.
4. Reduce heat to medium and add the sliced onions to the same skillet. Cook, stirring occasionally, for 6–7 minutes until softened and lightly caramelized.
5. Add the minced garlic and cook for 1 minute until fragrant.
6. Stir in the chopped chipotle peppers, adobo sauce, cumin, and dried oregano. Cook for 1 minute to toast the spices.
7. Add the diced tomatoes (with their juice) and chicken broth to the skillet, stirring well.
8. Return the seared chicken breasts to the skillet, nestling them into the sauce. Reduce heat to medium-low and simmer gently for 12–15 minutes until the chicken is cooked through (internal temperature 165°F).
9. Remove the skillet from heat. Transfer the cooked chicken to a cutting board and shred it using two forks into bite-sized pieces.
10. Return the shredded chicken to the skillet and stir to combine with the sauce. Taste and adjust seasoning with additional salt and pepper as needed.
11. Stir in the sliced jalapeños, then drizzle the crema over the top of the mixture in the skillet.
12. Serve the skillet chicken tinga family-style directly from the pan, or spoon into individual bowls. Garnish generously with fresh cilantro and serve with lime wedges and warm tortillas, rice, or tostadas on the side.