Chicken Tinga
Directions
- 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).
- 2Move the seared chicken to the side of the pan.
- 3Add diced white onions to the pan and cook them down for a few minutes.
- 4Make room in the center of the pan.
- 5Add tomato paste, minced garlic, and some avocado oil to the center of the pan and fry until fragrant.
- 6Add oregano, smoked paprika, and cumin to the pan and mix it all together with the onions, garlic, and tomato paste.
- 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.
- 8Place the seared chicken breasts into the sauce, ensuring they are tucked underneath the sauce.
- 9Add bay leaves to the sauce.
- 10Cover the pan and simmer for 20-30 minutes to finish cooking the chicken.
- 11Once the chicken is done, remove it from the sauce.
- 12Shred the chicken into small pieces.
- 13Add the shredded chicken back into the sauce.
- 14Add fresh cilantro to the chicken tinga and mix it well.
- 15Add steamed rice to a meal prep container.
- 16Add the chicken tinga to the meal prep container next to the rice.
- 17Spoon some of the tinga sauce over the chicken and rice.
- 18Add optional toppings like 0% Greek yogurt and pico de gallo to the burrito bowl.
- 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.
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