Chicken Tinga Bowl

Easy weeknight dinner that only leaves your house smelling amazing. This meal is hearty and spicy. Add avocado, pico, or sour cream to top off your Chicken Tinga Bowl.

I finally got a dutch oven, and the first thing I wanted to make in it, Chichen Tinga! I absolutely love anything with Chiplte in it, and the dutch oven was supper forgiving when I was cooking the chicken and onions.

I Love topping this bowl with mashed avocado, lime, cilantro, maybe some pico de gallo or jalapenos. Any way you top it, this is good.

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Chicken Tinga Bowl

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 6–8 Servings 1x

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Description

Easy weeknight dinner that only leaves your house smelling amazing. This meal is hearty and spicy. Add avocado, pico, or sour cream to top off your Chicken Tinga Bowl.

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Ingredients

Scale 1x2x3x

Chicken

• 2 pounds boneless, skinless chicken thighs, trimmed
• Salt and pepper
• 2 tablespoons 
• vegetable oil
• 1 onion, halved and sliced thin
• 3 garlic cloves, minced
• 1/2 teaspoon cinnamon 
• 2 teaspoon ground cumin
• 1 (28-ounce) whole can tomatoes ( and juice)
• ½ cup chicken broth
• 3 tablespoons minced canned chipotle chile in adobo sauce plus 2 teaspoons adobo sauce
• 1 teaspoon grated lime zest plus 2 tablespoons juice

Cilantro Lime Rice

• 1 cup long grain white rice
• 2 cups of water
• 2 teaspoons lime juice
• 1 teaspoon salt
• 1/4 cup chopped cilantro

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Instructions

1. Pat chicken dry with paper towels and season with salt and pepper. Heat 2 tablespoon oil in a large dutch oven over medium-high heat until shimmering. Add half of chicken and brown on both sides, 3 to 4 minutes per side. Transfer to a large plate. Repeat with the remaining chicken.
2. Reduce heat to medium, add onion and cook, frequently stirring, until browned, about 5 minutes. Add garlic, cumin, and cinnamon and cook until fragrant, about 1 minute. Then mix in the tomatoes, broth, chipotles,  and adobo sauce. Smash the tomatoes with a wooden or platic utinsiel and bring to boil.
3. Return chicken to the pot, reduce heat to medium-low, cover, and simmer until meat registers 195 degrees, 15 to 20 minutes.
4. To make the rice add rice, water, lime juice, and salt to a large pot. Bring to a boil, then cover and reduce to a simmer. Cook for 15 minutes or until rice is tender.
5. Once the chicken is done. Transfer chicken to cutting board. Shred and return to pot. Add lime juice and zest to the pot.
6. Add cilantro to the rice.
7. Add rice and chicken to a bowl. You can add avocado, cilantro, or sour cream to the bowl!

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