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Chicken Tinga with Beans

Bake in one pan, braised chicken thighs with Mexican flavors

Prep- 20 min. Cook- 1 hr. 40 min. Yield: 20, half-cup servings
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Chicken Tinga with Beans


1  pch Santiago® Seasoned Vegetarian Black Beans
5  lb Chicken thighs (bone in, skin on)
2  tsp Kosher salt
  Freshly ground pepper
2  Tbsp Canola oil
3  cup Spanish onion, sliced very thinly
1/4  cup Achiote paste
1  Tbsp Chipotle pepper in adobo sauce, minced 13g
1  tsp Dry marjoram
1  tsp Dry oregano
1  Tbsp Chicken base
3  qt Water, boiling (190°-212°F)
  Garnish: Sopes or Tostado shells, thinly sliced red cabbage, pico de gallo


  1. Heat oven, low fan, to 350°F.
  2. Season chicken with salt and pepper.
  3. Heat oil in a large rondeau over medium-high heat, brown the chicken, skin side down first, in batches, until deep golden brown, about 5 min per side. Remove from pan, set aside.
  4. Stir in onions, achiote paste and chipotle pepper; cook, stirring frequently, until onions become translucent and begin to brown, about 5 min. Stir in marjoram, oregano, chicken base and water. Return chicken to pan, bring to a boil, cover tightly with parchment paper and aluminum foil.
  5. Bake covered, until chicken is falling off the bone, about 1 hour. Remove from oven, remove chicken from liquid, separate chicken from bones and skin, discard bones and skin, shred chicken and return to liquid.
  6. Stir in Santiago® Seasoned Vegetarian Black Beans, cover with parchment paper and aluminum foil.
  7. Bake until beans are fully hydrated and tender and mixture has thickened, about 35 min. Serve atop sopes or tostado shells garnished with cabbage and pico de gallo.
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