Spicy Chicken Tinga Bowl
Cook shredded chicken in a spicy tomato-chipotle sauce. Serve over rice with black beans and avocados.
Spicy Chicken Tinga Bowl
Keep the screen of your device on
Ingredients
1 pound chicken breasts
2 tablespoons olive oil
1 onion, sliced
2 garlic cloves, minced
1 can (14 oz) diced tomatoes
2 chipotle peppers in adobo sauce, chopped
1 teaspoon oregano
Salt and pepper to taste
2 cups cooked rice
1 can black beans, drained and rinsed
1 avocado, slicedBoil the chicken breasts until cooked through, then shred with two forks.
Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft.
Add diced tomatoes, chipotle peppers, oregano, salt, and pepper. Simmer for 10 minutes.
Stir in shredded chicken and continue cooking for another 5 minutes.
Serve chicken tinga over rice alongside black beans and avocado slices.
Directions
- Boil the chicken breasts: Place the chicken in a pot and cover them with water or broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to a simmer, cover the pot, and cook for about 15-20 minutes, or until the chicken is cooked through and no longer pink in the center. The internal temperature should reach 165°F (75°C).
- After boiling, remove the chicken from the pot and let it cool slightly before shredding it with two forks.
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft.
- Add diced tomatoes, chipotle peppers, oregano, salt, and pepper. Simmer for 10 minutes.
- Stir in shredded chicken and continue cooking for another 5 minutes.
- Serve chicken tinga over rice alongside black beans and avocado slices.
Like this recipe?
Follow @dinnerendeavor on Pinterest