We just got back from Mexico, and let me tell you… chicken tinga was everywhere. I had it for breakfast, lunch, dinner, and maybe a rogue snack or two. The best part? Contrary to what you might think, tinga isn’t spicy unless you want it to be. And that means it’s the perfect flavor-packed dish to share with your littles. Both Finn and Poppy went absolutely nuts for it, which is obvi a win in my book.
Tinga is basically shredded chicken simmered in a smoky tomato-based sauce with just enough tang from the tomatillos to keep things interesting. It’s traditionally served on tostadas or tucked into tacos, but it’s incredibly versatile think rice bowls, quesadillas, or just as-is with some soft avocado slices.
Why This Works for Babies
One of the biggest milestones in baby-led feeding is learning how to grab food and bring it to their mouths and shredded chicken is the ideal texture for practicing that (so is a broken up quesadilla if you ask Finn) It’s soft, easy to grip in little fists, and can be offered in longer strips for younger babies or chopped smaller for those working on that pincer grasp.
For babies under 1, just skip any toppings with too much salt or sharp cheese (cotija can be a little bit salty!), and pull a portion of the chicken before seasoning the full batch to taste for the rest of the family.
Bone Broth Boost
We used low-sodium chicken bone broth in this recipe for extra flavor and all the nutrient-dense goodness. Bone broth is rich in collagen, amino acids, and minerals that support gut health and immune development, not to mention it makes for a super savory sauce base that both kids and grown-ups can’t get enough of.
Serving Suggestions
This one is endlessly adaptable. Here’s how I like to serve it:
For babies: shredded chicken tinga with soft roasted sweet potato spears or avocado slices on the side. I also put it into a quesadilla this morning and broke it up for Finn to feed himself.
For toddlers: tinga rolled into a soft flour tortilla with black beans and cheese
For adults: pile it into a charred corn tortilla with the works: avocado, cilantro, onion, lime, the whole shebang obvi.
For leftovers: toss it into a quesadilla, grain bowl, or over scrambled eggs for a delightful flavor boost
Chicken Tinga Recipe (Baby + Family Friendly)
Prep Time: 10 minutes
Cook Time: 35 minutes
Serves: 4–6
Ingredients
1 tablespoon olive oil
1.5 pounds boneless, skinless chicken thighs
1 yellow onion, small dice
2 cloves garlic, roughly chopped
1 large tomatillo, husk removed, rinsed, and roughly chopped
½ teaspoon dried oregano
¼ teaspoon ground cumin
1 (14.5-ounce) can fire-roasted tomatoes
½ cup low-sodium chicken bone broth
1 bay leaf
Kosher salt, to taste
Optional for serving: tortillas, avocado, cheddar cheese, lime wedges
Instructions
Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the chicken thighs and cook until well browned on one side, about 6 minutes. Flip and cook the other side for 3 more minutes. Remove chicken and set aside.
In the same pot, add the onion and garlic. Cook until the onion is softened and just browned around the edges, about 5 minutes. Add the tomatillo and cook another 4 minutes, stirring occasionally.
Stir in the oregano and cumin, cooking until fragrant, about 30 seconds. Add the fire-roasted tomatoes and broth and remove from heat.
Carefully transfer the mixture to a blender and puree until smooth. Return the sauce to the pot, stir in bay leaf, and bring to a simmer.
Nestle the chicken thighs into the sauce, cover partially, and cook until fully cooked and shreddable, about 15–20 minutes.
Remove chicken to a plate and let cool slightly. Discard the bay leaf. Shred the chicken into strips and return to the sauce. Warm over medium heat until heated through. Season with salt to taste.
Serve as desired! (See notes above for baby/toddler/family options.
Definitely making it this week! We need variety as we've been in lazy summer mode with all the fresh produce and basically it's baby charcuterie every evening.