Chicken Tinga Rice Bowls

51 mins
Serves 10
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Directions

  1. 1Sear 64oz of chicken breast in batches over high heat until golden brown on both sides (approx 2 min per side).
  2. 2Sear 64oz of chicken breast in batches over high heat until golden brown on both sides (approx 2 min per side).
  3. 3Sear 64oz of chicken breast in batches over high heat until golden brown on both sides (approx 2 min per side).
  4. 4Move the chicken to the side, and add 2 diced white onions to the pan.
  5. 5Move the chicken to the side, and add 2 diced white onions to the pan.
  6. 6Move the chicken to the side, and add 2 diced white onions to the pan.
  7. 7Cook onions for a few minutes, then make some room in the center of the pan.
  8. 8Cook onions for a few minutes, then make some room in the center of the pan.
  9. 9Cook onions for a few minutes, then make some room in the center of the pan.
  10. 10Add 1 tbsp tomato paste, 1 spoonful of minced garlic, and 2 tsp of oil, and cook until fragrant.
  11. 11Add 1 tbsp tomato paste, 1 spoonful of minced garlic, and 2 tsp of oil, and cook until fragrant.
  12. 12Add 1 tbsp tomato paste, 1 spoonful of minced garlic, and 2 tsp of oil, and cook until fragrant.
  13. 13Add 4 tsp oregano, 1 tsp smoked paprika, and ½ tsp cumin, then mix well.
  14. 14Add 4 tsp oregano, 1 tsp smoked paprika, and ½ tsp cumin, then mix well.
  15. 15Add 4 tsp oregano, 1 tsp smoked paprika, and ½ tsp cumin, then mix well.
  16. 16Blend 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.
  17. 17Blend 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.
  18. 18Blend 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.
  19. 19Add the tinga sauce to the skillet.
  20. 20Add the tinga sauce to the skillet.
  21. 21Add the tinga sauce to the skillet.
  22. 22Add the seared chicken to the sauce.
  23. 23Add the seared chicken to the sauce.
  24. 24Add the seared chicken to the sauce.
  25. 25Add 3 bay leaves, cover and simmer for 20-30 minutes to finish cooking the chicken.
  26. 26Add 3 bay leaves, cover and simmer for 20-30 minutes to finish cooking the chicken.
  27. 27Add 3 bay leaves, cover and simmer for 20-30 minutes to finish cooking the chicken.
  28. 28Shred the cooked chicken and add it back into the sauce.
  29. 29Shred the cooked chicken and add it back into the sauce.
  30. 30Shred the cooked chicken and add it back into the sauce.
  31. 31Add cilantro.
  32. 32Add cilantro.
  33. 33Add cilantro.
  34. 34Add steamed rice and chicken tinga to meal prep containers. Add optional toppings like Greek yogurt and pico de gallo.
  35. 35Add steamed rice and chicken tinga to meal prep containers. Add optional toppings like Greek yogurt and pico de gallo.
  36. 36Add steamed rice and chicken tinga to meal prep containers. Add optional toppings like Greek yogurt and pico de gallo.

Ingredients

  • 1800 g chicken breast
  • 1800 g chicken breast
  • 1800 g chicken breast
  • 30 g oil
  • 30 g oil
  • 30 g oil
  • 2 white onions
  • 2 white onions
  • 2 white onions
  • 1 spoonful minced garlic
  • 1 spoonful minced garlic
  • 1 spoonful minced garlic
  • 15 g tomato paste
  • 15 g tomato paste
  • 15 g tomato paste
  • 10 g oil
  • 10 g oil
  • 10 g oil
  • 4 tsp oregano
  • 4 tsp oregano
  • 4 tsp oregano
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp cumin
  • 0.5 tsp cumin
  • 800 g fire roasted tomatoes
  • 800 g fire roasted tomatoes
  • 800 g fire roasted tomatoes
  • 50 g apple cider vinegar
  • 50 g apple cider vinegar
  • 50 g apple cider vinegar
  • 200 g chipotle peppers in adobo
  • 200 g chipotle peppers in adobo
  • 200 g chipotle peppers in adobo
  • 450 ml chicken bone broth
  • 450 ml chicken bone broth
  • 450 ml chicken bone broth
  • 1 salt
  • 1 salt
  • 1 salt
  • 3 bay leaves
  • 3 bay leaves
  • 3 bay leaves
  • 500 g rice
  • 500 g rice
  • 500 g rice
  • 30 g 0% Greek yogurt
  • 30 g 0% Greek yogurt
  • 30 g 0% Greek yogurt
  • 30 g Pico de Gallo
  • 30 g Pico de Gallo
  • 30 g Pico de Gallo

Equipment

large skillettongsblender