Chicken Tinga Rice Bowls
Directions
- 1Sear 64oz of chicken breast in batches over high heat until golden brown on both sides (approx 2 min per side).
- 2Move the chicken to the side, and add 2 diced white onions to the pan.
- 3Cook onions for a few minutes, then make some room in the center of the pan.
- 4Add 1 tbsp tomato paste, 1 spoonful of minced garlic, and 2 tsp of oil, and cook until fragrant.
- 5Add 4 tsp oregano, 1 tsp smoked paprika, and ½ tsp cumin, then mix well.
- 6Blend 28oz of fire-roasted tomatoes, 3 tbsp apple cider vinegar, 7oz of chipotle peppers in adobo, and 16oz of chicken bone broth to create the tinga sauce.
- 7Add the tinga sauce to the skillet.
- 8Add the seared chicken to the sauce.
- 9Add 3 bay leaves, cover and simmer for 20-30 minutes to finish cooking the chicken.
- 10Shred the cooked chicken and add it back into the sauce.
- 11Add cilantro.
- 12Add steamed rice and chicken tinga to meal prep containers. Add optional toppings like Greek yogurt and pico de gallo.
Ingredients
- 1800 g chicken breast
- 30 g oil
- 2 white onions
- 1 spoonful minced garlic
- 15 g tomato paste
- 10 g oil
- 4 tsp oregano
- 1 tsp smoked paprika
- 0.5 tsp cumin
- 800 g fire roasted tomatoes
- 50 g apple cider vinegar
- 200 g chipotle peppers in adobo
- 450 ml chicken bone broth
- 1 salt
- 3 bay leaves
- 500 g rice
- 30 g 0% Greek yogurt
- 30 g Pico de Gallo
Equipment
large skillettongsblender
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