Description
Turn your Taco Tuesday upside down with these sizzling Chicken Tinga Bowls that pack more flavor than your regular burrito joint.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2–3 chipotle peppers in adobo sauce, finely chopped
- 1 tablespoon adobo sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 cup chicken broth
- 1 bay leaf
- Salt and pepper to taste
- 2 cups cooked rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 avocado, sliced or cubed
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- Fresh cilantro leaves
- 1 lime, cut into wedges
- 1/2 cup crumbled queso fresco or cotija cheese
- Sour cream or Mexican crema (optional)
Instructions
- Place chicken in a large pot and cover with water. Add salt, half the diced onion, and one garlic clove. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until chicken reaches 165°F.
- Heat olive oil in a large skillet over medium heat. Add remaining onion and cook until translucent, about 5 minutes. Add garlic and cook for 30 seconds. Stir in chipotle peppers, adobo sauce, oregano, and cumin. Cook for 1 minute.
- Add tomatoes, chicken broth, and bay leaf to the skillet. Simmer for 10 minutes until slightly thickened. Season with salt and pepper.
- Shred the cooled chicken using two forks. Add shredded chicken to the sauce, stirring to coat. Simmer for another 5-10 minutes. Remove bay leaf.
- Prepare toppings while chicken simmers. Heat black beans if desired.
- Assemble bowls by starting with rice, adding chicken tinga, and arranging beans and toppings around it. Garnish with cilantro, lime, cheese, and sour cream if using.