Chicken Tinga Bowl
Tender shredded chicken simmered in a rich, smoky, tomato-chipotle sauce, served over a bed of rice and black beans. A classic Mexican dish perfect for a satisfying dinner.
Ingredients
- chicken breast200 g
- chicken broth100 ml
- cooked rice120 g
- onion80 g
- garlic10 g
- canned diced tomatoes150 g
- onion20 g
- chipotle peppers in adobo sauce15 g
- dried oregano2 g
- olive oil15 ml
- salt1 g
- black pepper0.5 g
- bay leaf1 g
- black beans100 g
- cilantro5 g
Instructions
- 1Step 1
Cook the chicken breast by boiling or poaching until cooked through, about 10-12 minutes. Once cooked, shred the chicken using forks.
- 2Step 2
While chicken cooks, heat olive oil in a large pan or skillet over medium heat. Add the chopped onion and cook until softened and slightly caramelized, about 7-10 minutes.
- 3Step 3
Add minced garlic and cook for 1 minute until fragrant.
- 4Step 4
In a blender, combine the canned diced tomatoes, chipotle peppers, adobo sauce, chicken broth, dried oregano, and salt. Blend until smooth.
- 5Step 5
Pour the sauce into the pan with the onion and garlic. Add the bay leaf (if using). Bring to a simmer.
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