Last Updated on June 2, 2024
Savor the authentic flavors of Mexico with our Chicken Tinga Bowl. This recipe combines the spicy, smoky essence of chicken tinga with crisp, fresh toppings and your choice of rice, crafting a nutritious and immensely flavorful meal. For added convenience, the chicken can be grilled in advance, making this dish perfect for quick assembly.
Get dinner on the table even faster by replacing chicken thighs with our Fully Cooked Grilled Chicken Breast. Simply thaw the chicken breast, shred with a fork, and skip to step 2 in the instructions.
Cooking Tips:
- Add a smoky depth by adding a teaspoon of smoked paprika to the tinga sauce.
- Customize your bowl with extra toppings like black beans, shredded cheese (if not dairy-free), or Greek yogurt (if not adhering strictly to Paleo).
Questions and Variations:
- Using Leftover Chicken? Shred it and add it directly to the tinga sauce for a quicker meal.
- Adjusting the Heat: Control the spiciness by varying the amount of chipotle peppers. Begin with one for mild heat and add more according to taste.
Ingredients
- 2 lbs ButcherBox Organic Free-Range Boneless Chicken Thighs
- 2 tbsp olive oil
- 1 large onion thinly sliced
- 3 cloves garlic minced
- 1 can 14 oz fire-roasted tomatoes
- 2-3 chipotle peppers in adobo sauce finely chopped
- 1 tsp dried oregano
- 1/2 tsp cumin
- salt and pepper to taste
- 2 cups cooked rice or cauliflower rice for a Paleo-friendly option
- fresh toppings diced avocado, chopped cilantro, sliced radishes, lime wedges
Instructions
- Preheat your grill to medium-high heat (400ºF). Rub 1 tbsp of olive oil over the ButcherBox Organic Free-Range Boneless Chicken Thighs and season with salt and pepper. Grill the chicken for 5-6 minutes per side, or until fully cooked and internal temperature reaches 165°F. Let it rest for a few minutes, then shred with two forks.
- Make the Tinga Sauce: While the chicken rests, heat the remaining olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes. Stir in the fire-roasted tomatoes, chipotle peppers, oregano, and cumin. Simmer for 10 minutes, allowing the flavors to blend. Season with salt and pepper to taste.
- Add the shredded chicken to the skillet with the sauce. Stir well to ensure the chicken is evenly coated. Cook together for an additional 5-10 minutes, adjusting seasoning as needed.
- Spoon the cooked rice (or cauliflower rice) into four bowls. Layer on the chicken tinga mixture. Finish by topping with diced avocado, chopped cilantro, sliced radishes, and a wedge of lime for squeezing.
Notes
Cooking Tips:
- Add a smoky depth by adding a teaspoon of smoked paprika to the tinga sauce.
- Customize your bowl with extra toppings like black beans, shredded cheese (if not dairy-free), or Greek yogurt (if not adhering strictly to Paleo).
Questions and Variations:
- Using Leftover Chicken? Shred it and add it directly to the tinga sauce for a quicker meal.
- Adjusting the Heat: Control the spiciness by varying the amount of chipotle peppers. Begin with one for mild heat and add more according to taste.
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Kinesha is an Executive Producer at ButcherBox with experience as a food truck owner, bartender, and content creator.
