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 minutes


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to