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Pulled Chicken with Chipotle in Adobo Sauce

by Reposted Article

I’m sharing a recipe I found on Christopher Kimball’s Milk Street.  It uses dried chiles to make a fantastic sauce for pulled pork or chicken.  I’m sure you will love it.

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Pulled Chicken with chipotle chilies in adobo sauce

This is a version of classic tinga from the Mexican state of Puebla. Milk Street skipped the typical pork and chorizo sausage in favor of leaner, faster-cooking chicken thighs. And they took a cue from their recipe for chicken in green mole and thicken the sauce by cooking tortillas right in the pot with the other ingredients. The shredded chicken can be tucked into tacos or wrapped up with other fillings to make a burrito, or serve it simply with rice or tortillas alongside. Diced white onion, shredded cabbage, sliced avocado and/or crumbled queso fresco are excellent flourishes that add color, flavor and texture to the dish.
Course Main Course
Cuisine Mexican
Keywords Pulled Chicken with Chipotle Chilies in Adobo Sauce
Protein Chicken
Cooking Method Instant Pot
Hot/Cold Dish Hot
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings

What You Will Need:

  • 3-4 chipotle chilies in adobo sauce - minced, plus 2 tablespoons adobo sauce
  • Kosher salt and ground black pepper - To taste
  • pounds Chicken Thighs - boneless skinless chicken thighs, patted dry and halved crosswise
  • 1 tablespoon olive oil - extra virgin
  • 1 large white onion - halved and thinly sliced
  • 6 medium garlic cloves - finely grated
  • 1 tablespoon ground cumin
  • 2 corn tortillas - 6 inch tortillas torn into rough 2-inch pieces
  • 28 ounce can crushed tomatoes
  • ½ cup fresh cilantro - finely chopped

Equipment Needed:

  • Instant Pot


  • 01
  • START: In a large bowl, combine the adobo sauce with 1 teaspoon salt. Add the chicken and stir to coat. On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, cumin and chipotle chilies, then cook, stirring, until fragrant, about 1 minute. Add ½ cup water, scraping up any browned bits. Add the chicken, stir to combine, then distribute in an even layer. Scatter the tortillas evenly over the chicken. Pour the tomatoes over the top but do not stir.
  • 02
  • FAST: Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 8 minutes. When pressure cooking is complete, allow the pressure to reduce naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
  • 03
  • SLOW: With the pot still on More/High Sauté, bring the mixture to a boil. Press Cancel, lock the lid in place and move the pressure valve to Venting. Select Slow Cook and set the temperature to Less/Low. Set the cooking time for 4 to 5 hours; the chicken is done when a skewer inserted into the largest piece meets no resistance. Press Cancel, then carefully open the pot.
  • 04
  • FINISH: Using a slotted spoon, transfer the chicken to a large bowl and let cool for about 5 minutes. Using two forks, shred the meat. Select More/High Sauté and bring the sauce mixture to a simmer. Cook, stirring often and scraping the bottom of the pot, until the sauce is very thick, 5 to 8 minutes. Press Cancel to turn off the pot. Return the chicken to the pot, add the cilantro and stir to combine. Taste and season with salt and pepper.
  • Tip: Don't use flour tortillas or tortillas made from a corn-flour blend as neither will break down properly to thicken the sauce. After pouring the tomatoes into the pot, don't stir them in because they have a tendency to stick and burn on the bottom of the pot.


Nutrition Facts
Pulled Chicken with chipotle chilies in adobo sauce
Amount Per Serving
Calories 779 Calories from Fat 468
% Daily Value*
Fat 52g80%
Saturated Fat 13g81%
Cholesterol 278mg93%
Sodium 634mg28%
Potassium 1297mg37%
Carbohydrates 29g10%
Fiber 7g29%
Sugar 11g12%
Protein 51g102%
Vitamin A 1364IU27%
Vitamin C 23mg28%
Calcium 131mg13%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

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