Chicken Tinga Bowl Recipe

Chicken Tinga Bowl is a delicious and flavorful Mexican dish that features shredded chicken cooked in a smoky and spicy tomato-based sauce. Served over rice with toppings like avocado, cilantro, and lime, this dish is sure to be a hit at your next meal. It's perfect for a quick and easy weeknight dinner or for entertaining guests.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 chipotle pepper in adobo sauce, chopped
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 2 cups cooked rice
• 1 avocado, sliced
• Fresh cilantro, chopped
• Lime wedges

Instructions: How to Cook Chicken Tinga Bowl

1. Season the chicken breasts with salt and pepper. In a large skillet, heat some oil over medium-high heat and cook the chicken until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
2. In the same skillet, add a bit more oil if needed and sauté the onion until softened, about 5 minutes. Add the garlic, chipotle pepper, smoked paprika, cumin, and oregano, and cook for another minute until fragrant.
3. Add the diced tomatoes with their juices to the skillet and bring to a simmer. Return the chicken to the skillet, cover, and let simmer for 15-20 minutes until the chicken is cooked through and tender.
4. Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet and stir to coat it in the sauce. Cook for an additional 5 minutes to allow the flavors to meld together.
5. To assemble the Chicken Tinga Bowls, divide the cooked rice among serving bowls. Top with the chicken tinga mixture and garnish with sliced avocado, chopped cilantro, and a squeeze of fresh lime juice. Enjoy!