Chicken Tinga Bowl Recipe
Chicken tinga is a delicious Mexican dish that features shredded chicken cooked in a smoky and spicy tomato sauce. It is typically served in a bowl with rice, beans, and various toppings. This recipe is a quick and easy way to enjoy the flavors of chicken tinga at home.
Prep time: 15 minutes Cook time: 30 minutesIngredients:
- 2 boneless, skinless chicken breasts
- 1 onion, thinly sliced
- 3 cloves of garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce (from the can of chipotle peppers)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 cup cooked rice
- 1 cup cooked black beans
- Chopped fresh cilantro, for garnish
- Sliced avocado, for garnish
- Sour cream, for garnish
- Lime wedges, for serving
Instructions:
- In a large skillet, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic, and cook until the onion is softened and translucent.
- Add the diced tomatoes, minced chipotle peppers, adobo sauce, dried oregano, ground cumin, smoked paprika, salt, and black pepper to the skillet. Stir well to combine.
- Place the chicken breasts in the skillet, making sure they are submerged in the sauce. Cover the skillet and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
- Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to