1largeboneless skinless chicken breast or 2-3 chicken thighsfinely diced
½cuponionchopped
1clovegarlicminced
1-2chipotlepeppers in adobo saucechopped
½tspground cumin
1tsphot chili powder
½tspKosher salt
½tsppepper
¾cupcanned diced tomatoes
Bowls
2servingssteamed white rice
2Tbspcilantrotorn or roughly chopped
2tsplime juice
salt to taste
2tspolive oil
¼cupred onionsthinly sliced
¼cupred bell pepperthinly sliced
¼tspchili powder
¼tspcumin
1cupcanned black beansrinsed and drained
½avocado thinly sliced
salsa, chopped tomatoes, or tortilla chips - if desired
Instructions
Make the Chicken Tinga:
Heat olive oil in a large skillet. Add diced chicken and sauté until starting to brown.
Add onion, garlic and chipotle peppers and stir to combine. Continue to sauté the mixture for about 2 minutes.
Add all spices and the tomatoes. Bring mixture to a heavy simmer. Continue to simmer for about 20 minutes until liquid is partially cooked down.
Make the Bowls:
Heat the olive oil to a small skillet and add the onions and peppers. Sprinkle with chili powder and cumin. Sauce until tender and starting to slightly char.
Combine the steamed rice with cilantro, lime juice, and salt to taste. Divide between two serving bowls. Pile in the chicken tinga, black beans, avocado, and more cilantro.
Notes
This recipe provides enough chicken tinga for 3-4 servings. Leftover can be frozen for future use.