One of the things I enjoy most about cooking is discovering recipes through people from other Latin American countries. Although The Latin Spoon is primarily a place where I share the Costa Rican food and flavors I grew up with, I also love learning how our Latin American friends prepare their favorite dishes.
This Shredded Chicken in Tomato Sauce was taught to me by Mexican friends. Each person shared something different with me, and preparing it gave me another opportunity to appreciate the flavors and cooking traditions they grew up with.
In Costa Rica, we call shredded chicken pollo desmechado. We may use different names or prepare familiar ingredients in different ways, but sharing recipes reminds me of how much we have in common as Latin Americans.
This version combines tender shredded chicken with slowly cooked onions, tomatoes, and smoky chipotle peppers in adobo. As everything cooks together, the sauce thickens and the chicken absorbs its flavor and beautiful reddish color. I am sharing it the way my friends taught me so you can prepare it at home while I continue celebrating the Costa Rican roots at the heart of this blog.
Watch the video here:
Ingredients You’ll Need
This recipe uses simple ingredients that come together to create a smoky, savory, and slightly spicy sauce. The complete measurements are available in the recipe card below.
🐔 Chicken Breasts
I used boneless, skinless chicken breasts because they are easy to cook and shred using two forks. However, you can also use boneless or bone-in chicken thighs, chicken tenderloins, or a combination of white and dark meat.
🧅 Onions
Onion is used in two parts of this recipe. One portion cooks with the chicken to flavor the broth, while the remaining onion is thinly sliced and slowly sautéed until soft and lightly caramelized. The caramelized onion adds sweetness and is an important part of the texture and flavor of this dish. Yellow or white onion will work well.
🧄 Garlic
I added whole garlic cloves to the pot while cooking the chicken. They flavor both the chicken and the broth without overpowering the other ingredients. You can lightly crush the cloves before adding them if you want but we will blend everything after.
🍅 Tomatoes
The cooked tomatoes create the base of the sauce. Choose ripe tomatoes with good flavor because they will affect the final color, acidity, and consistency of the dish. If your tomatoes release a lot of liquid, you may need to cook the chicken a little longer so the sauce can reduce and thicken.
🌶️ Chipotle in Adobo
I love the smoky flavor of chipotle peppers in adobo, but they are completely optional. Start with a small amount if you are sensitive to spicy food because both the peppers and the adobo sauce can add heat. You can use another chile you enjoy, although the flavor will be different. For a mild version, omit the chipotle entirely. You can find the Chipotle in Adobo I used in the recipe here.
🌿 Bay Leaves and Oregano
Bay leaves and oregano season the chicken as it cooks. I also add a little more oregano later so its flavor remains noticeable in the finished dish.
🫗 Chicken Broth
You can reserve the broth produced while cooking the chicken with onion, garlic, bay leaves, and oregano, or use chicken broth you already have prepared. If you do not have any ready or are unfamiliar with making it from scratch, visit my Homemade Chicken Broth Recipe for the complete step-by-step instructions.
💡Before Making Shredded Chicken in Tomato Sauce
- Cook the chicken at a gentle simmer instead of a rapid boil. This helps keep the chicken tender and prevents too much of the flavorful broth from evaporating.
- Check that the chicken reaches an internal temperature of 165°F (74°C) before removing it from the pot.
- Shred the chicken while it is still warm. Hold each piece with one fork and pull the meat apart with the other. Warm chicken is usually easier to shred than completely cooled chicken.
- Add the chipotle gradually. Begin with a small amount, blend the sauce, and taste it before adding more. Chipotle peppers in adobo can vary in heat depending on the brand.
- Cook the sliced onion patiently. Allow it to become soft, translucent, and lightly golden before adding the chicken. This gives the finished dish a deeper, slightly sweet flavor.
- Strain the blended tomato sauce as you pour it into the skillet if you prefer a smoother consistency and want to remove tomato skins, seeds, or any remaining pieces.
- Add the sauce in stages. Begin with approximately half, allow the chicken to absorb it, and then add more until the dish reaches your preferred consistency.
- The chicken is ready when the sauce has thickened, most of the excess liquid has evaporated, and the shredded chicken has absorbed the tomato and chipotle flavors.
- Taste and adjust the seasonings near the end. The flavors and salt become more concentrated as the sauce reduces.
How to Make Shredded Chicken in Chipotle-Tomato Sauce
Begin by cooking and shredding the chicken. Then prepare the tomato-chipotle sauce, cook the sliced onion, and combine everything until the sauce thickens and coats the chicken.
Step 1: Add the Chicken and Seasonings
Place the chicken breasts in a large pot. Add the onion, whole garlic cloves, bay leaves, and oregano.
Step 2: Add the Water and Cook
Add the tomatoes and water to the pot. Cook over medium heat at a gentle simmer for approximately 30-35 minutes, or until the chicken is fully cooked and the tomatoes are soft.
Remove the chicken and tomatoes from the pot, and reserve the broth.
Step 3: Shred the Chicken
Transfer the cooked chicken to a bowl and remove the bay leaves. Reserve the cooking liquid.
Hold the chicken with one fork and use another fork to pull it apart into shreds.
Step 4: Blend the Tomato-Chipotle Sauce
Place the cooked tomatoes and chipotle peppers in a blender. Add some of the reserved chicken broth and blend until smooth.
Step 5: Cook the Onion
Heat the oil in a large skillet over medium heat. Add the sliced onion and cook for approximately 5 to 7 minutes, or until soft, translucent, and lightly golden.
Step 6: Add the Chicken
Add the shredded chicken to the skillet with the cooked onion. Stir until evenly combined.
Step 7: Add the Sauce
Strain half of the tomato-chipotle sauce over the chicken and stir until evenly combined. Cook over medium heat for approximately 5 to 10 minutes, or until the sauce begins to thicken.
Step 8: Season and Finish Cooking
Add the bay leaf, oregano, black pepper, and salt. Stir and cook for approximately 10 minutes, or until the chicken absorbs most of the liquid.
Add more tomato-chipotle sauce if needed and cook for another 5 to 7 minutes. Taste and adjust the seasonings, remove the bay leaf, and add chopped cilantro if desired.
💡 Questions You May Have Before Making This Recipe
Not really! The level of heat depends on how much chipotle pepper and adobo sauce you use. Start with a small amount, blend the sauce, and add more if you prefer it spicier. You can also omit the chipotle for a milder version, although the sauce won't have the same smoky flavor.
Yes. Shred the cooked chicken and add it to the skillet after cooking the onion. Since you will not have the cooking liquid from this recipe, use prepared chicken broth when blending the tomatoes and chipotle. Start with 3 cups of Chicken Broth.
Serve it with tostadas, tacos, warm tortillas, rice, refried beans, avocado, shredded lettuce, cheese, sour cream, cilantro, or sliced onion. You can also use it as a filling for quesadillas, burritos, empanadas, or sandwiches.
Yes. This Shredded Chicken Recipe can be prepared ahead and reheated when you are ready to serve it. Its flavor may become even more developed after resting in the sauce. Reheat it gently in a skillet or saucepan. Add a small amount of broth if it becomes too dry.
Allow the chicken tinga to cool briefly, then refrigerate it in a covered container within two hours. Store it at 40°F (4°C) or colder and use it within 3 to 4 days.
Yes. Place the cooled shredded chicken in a freezer-safe container and freeze it in portions. For the best quality, use it within 2 to 3 months. Thaw it in the refrigerator overnight and reheat it thoroughly before serving.
🌎 A Recipe That Brings Us Together
The Latin Spoon will always be rooted in the Costa Rican food and traditions I grew up with. But I also believe that learning recipes from friends throughout Latin America helps us appreciate one another and recognize everything our cultures share.
To turn it into a complete meal, serve the chicken with Fluffy White Rice and Costa Rican Black Beans. Add a cold glass of Tamarind Juice, and you will have a comforting meal with plenty of Latin flavor.
If you make this recipe, leave a comment and tell me how you served it. I would also love to know which Costa Rican recipe you would like to see next—or which Latin American dish you think I should learn about.
If you enjoyed this recipe, visit thelatinspoon.com or The Latin Spoon YouTube channel for more delicious recipes.
Besitos! (Kisses)
Mara
Shredded Chicken in Chipotle-Tomato Sauce
Equipment
- Large Pot and Skillet
- Cutting board and knife
- Two forks for shredding
- Fine-mesh strainer
- Measuring cups and spoons
Ingredients
Ingredients for Cooking the Chicken:
- 2 chicken breasts
- ½ medium onion
- 3–4 garlic cloves
- 2–3 bay leaves
- 1 teaspoon dried oregano
- 3 cups water
- 6 Roma tomatoes
Ingredients for the Sauce:
- 3 cups Chicken broth previously cooked
- 2 Chipotle peppers
- 1 tablespoon oil
- 1 medium onion
- Cooked shredded chicken
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 2 teaspoons salt
Instructions
- Place the chicken breasts in a large pot with the onion, garlic, bay leaves, dried oregano, and water. Add the tomatoes and bring everything to a boil over medium-high heat.
- Reduce the heat, and simmer for 20–25 minutes, or until the chicken is fully cooked and the tomatoes are soft.
- Remove the chicken breasts from the pot and set them aside to cool slightly. Shred the cooked chicken using two forks and set it aside.
- Transfer the cooked tomatoes, onion, and garlic to a blender. Add the chipotle pepper to taste and the chicken broth. Blend for about 2-3 minutes or until everything is smooth and well combined.
- Heat the oil in a large skillet over medium heat. Add the sliced onion and cook until soft and lightly caramelized. For about 5-7 minutes.
- Add the shredded chicken and stir until it is evenly combined with the onion. Pour the tomato sauce through a fine-mesh strainer directly into the skillet. Add half of it and let the chicken absorb it all before adding more.
- Add the bay leaf, dried oregano, black pepper, and salt. Stir well to combine.
- Simmer over medium-low heat for 10–15 minutes, stirring occasionally, until the chicken absorbs the sauce and the flavors come together. Serve warm.
Video
Notes
- Adjust the amount of chipotle pepper according to your preferred level of heat. Start with a small amount, taste the sauce, and add more if needed.
- Slice the onion into thin, even strips so it softens and caramelizes evenly.
- Taste the dish before adding all the salt, since the amount needed may vary depending on the broth and chipotle used.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Serve with white rice, tortillas, tostadas, or use it as a filling for tacos and empanadas.
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