Chicken Tinga

20 mins
Serves 10
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Directions

  1. 1Cook the chicken breasts in two batches over high heat with oil, salting each side, until a golden brown crust develops on both sides (about 2 minutes per side).
  2. 2Move the seared chicken to the side of the pan.
  3. 3Add diced white onions to the pan and cook them down for a few minutes.
  4. 4Make room in the center of the pan.
  5. 5Add tomato paste, minced garlic, and some avocado oil to the center of the pan and fry until fragrant.
  6. 6Add oregano, smoked paprika, and cumin to the pan and mix it all together with the onions, garlic, and tomato paste.
  7. 7Pour the tinga sauce (blended fire-roasted tomatoes, apple cider vinegar, chipotle peppers in adobo with seeds removed if you want less spice, and chicken bone broth) into the pan with the aromatics.
  8. 8Place the seared chicken breasts into the sauce, ensuring they are tucked underneath the sauce.
  9. 9Add bay leaves to the sauce.
  10. 10Cover the pan and simmer for 20-30 minutes to finish cooking the chicken.
  11. 11Once the chicken is done, remove it from the sauce.
  12. 12Shred the chicken into small pieces.
  13. 13Add the shredded chicken back into the sauce.
  14. 14Add fresh cilantro to the chicken tinga and mix it well.
  15. 15Add steamed rice to a meal prep container.
  16. 16Add the chicken tinga to the meal prep container next to the rice.
  17. 17Spoon some of the tinga sauce over the chicken and rice.
  18. 18Add optional toppings like 0% Greek yogurt and pico de gallo to the burrito bowl.
  19. 19Repeat for 10 burrito bowls and store them frozen.

Ingredients

  • 64 oz chicken breast
  • 2 tbsp oil
  • 2 diced white onions
  • 1 tbsp tomato paste
  • 1 spoonful minced garlic
  • 4 tsp oregano
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 28 oz can fire roasted tomatoes
  • 3 tbsp apple cider vinegar
  • 7 oz can chipotle peppers in adobo
  • 16 oz chicken bone broth
  • 3 bay leaves
  • 500 g rice
  • 2 tbsp 0% Greek yogurt
  • 2 tbsp Pico de Gallo
  • salt

Equipment

pantongsblendermeal prep containers

Tips

  • Sear chicken in 2-3 batches to ensure the best flavor, as the chicken will finish cooking in the sauce when it is simmered at the end.
  • When making shredded/pulled chicken breast, you don't want to cook it to the point of being 'fall apart' tender; it should take some effort to pull/shred to ensure each piece is juicy and tender.
  • If you want less spice, remove the seeds from the chipotle peppers, as most of the spice comes from the seeds.
  • The smokey flavor of chipotle peppers is essential for this dish.
  • The recipe makes 10 high protein burrito bowls, which can be stored frozen for up to 3 months and reheated by microwaving for 4-5 minutes.
  • Feel free to customize the rice bowls to your liking with optional toppings like Greek yogurt and pico de gallo.
  • Salt each side of the chicken breast before searing.
  • You can use 2 tsp of oil to brown avocado oil until fragrant for added flavor.
  • Add any other toppings you like to the burrito bowls for a personalized touch.
  • Ensure that the chicken is placed underneath the sauce for proper cooking and flavor absorption.
  • Remove the bay leaves after the chicken is cooked before shredding and serving.
  • After cooking, shred the chicken in small pieces and add it back into the sauce.
  • Mix all ingredients together for optimal flavor distribution.
  • Cook onions down for a few minutes until translucent and slightly browned.
  • Bring the chicken and sauce to a simmer for 20-30 minutes to finish cooking the chicken.
  • When blending the tinga sauce ingredients, remove the seeds from the chipotle peppers if a less spicy flavor is desired.
  • Serve with steamed rice and optional toppings for a complete meal.
  • Make sure to get a golden brown crust on both sides of the chicken during searing.
  • When searing chicken, move it to the side once a crust has developed to add other ingredients.
  • When adding tomato paste, minced garlic, and avocado oil, fry until fragrant before adding spices.
  • When cooking the diced white onions, make some room in the center of the pan for other ingredients.
  • After adding spices, mix them all together with the onions, garlic, and tomato paste for uniform distribution.
  • When serving the chicken tinga, add a spoonful of sauce to the meal prep container for additional flavor and moisture.
  • If you are storing meal preps, it is recommended to freeze them to extend their shelf life up to 3 months.