Imagine a warm summer evening, the smell of grilled chicken wafts through the air, and you’re transported to the vibrant streets of Mexico City. The flavors are a perfect blend of smoky, spicy, and rich, and you can’t help but crave more. If you’re looking for a dish that captures the essence of this culinary journey, look no further than our Chicken Tinga Bowls with Rice and Toppings. This easy-to-make recipe is perfect for a quick dinner or for hosting a gathering of friends, and it’s a great side dish, especially when paired with our Cajun Chicken Rice Bowls – a healthy, high-protein option that’s sure to satisfy your cravings. Check out this related recipe here.
Recipe Courtesy of Our Kitchen
Chicken Tinga Bowls With Rice And Toppings
★★★★★ (55 Reviews)
Ingredients
1 lb boneless, skinless chicken breasts
1/2 cup chipotle peppers in adobo sauce
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
4 cups cooked white rice
Toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream, queso fresco, cilantro
Directions
1
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes per side. Transfer to a plate and cover with foil to keep warm.
2
In the same skillet, add the chipotle peppers and cook for 1-2 minutes, until fragrant. Add the cumin, smoked paprika, salt, and pepper, and cook for 1 minute, stirring constantly.
3
Shred the cooked chicken and add it to the skillet with the chipotle mixture. Toss to combine and cook for 2-3 minutes, until the chicken is well coated with the sauce.
4
Meanwhile, warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Assemble the bowls by placing a scoop of white rice at the bottom, followed by the shredded chicken, diced tomatoes, shredded lettuce, diced avocado, sour cream, queso fresco, and cilantro.
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