Chicken Tinga Bowl
Chipotle chicken, cilantro-lime rice and black beans.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Same tinga as the tostada version - but the bowl is more meal-prep friendly. Cook all three components Sunday, build bowls cold or microwave-warm all week.
Ingredients
Everything below makes 4 servings.
- 1½ lbboneless skinless chicken thighs
- 1 mediumyellow onionthinly sliced
- 3garlic clovesminced
- 2chipotle peppers in adobo
- 1 tbspadobo sauce from the can
- 1 cuptomato sauce
- 1 cupwhite rice (uncooked)
- 1 cancanned black beansdrained and rinsed
- ½ cupqueso frescocrumbled
- ¼ cupMexican crema
- 1avocadosliced
- ¼ cupfresh cilantrochopped
- 2lime1 juiced for rice, 1 for wedges
- 1 tbspolive oil
- 1½ tspkosher salt
- 1¾ cupswater
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 700calories
- 42gprotein
- 70gcarbs
- 28gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Thinly slice the yellow onion. Mince 3 garlic cloves.
- Chop a small handful of cilantro. Slice the avocado.
- Drain and rinse the black beans.
- Juice 1 lime; cut the other into wedges.
Rice
Combine 1 cup rice with water and 1/2 tsp salt in a saucepan. Bring to a boil, cover, reduce to low, simmer 18 minutes. Off heat, rest 5 min, then fluff with lime juice.
23 min · hands offSear
Season chicken with salt. Heat olive oil in the skillet over medium-high. Sear chicken thighs 4-5 min per side until golden. Transfer to a plate.
9 min · hands onSoften
Reduce heat to medium. Add sliced onion, cook 5 min until translucent. Add garlic, cook 30 sec.
6 min · hands onSimmer
Stir in chipotles, adobo sauce, and tomato sauce with 1/2 cup water. Return chicken to skillet. Cover and simmer 15 minutes until chicken shreds easily.
15 min · hands offWarm beans
While chicken simmers, warm the drained black beans in a small pot with a splash of water and a pinch of salt, 3-4 min.
4 min · hands onShred and plate
Shred chicken with two forks, return to sauce. Build bowls: rice, beans, tinga, avocado, queso fresco, crema, cilantro, lime wedge.
3 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Sear 3 min/side; pull when interior hits 160°F. Saves about 5 minutes.
Drain canned jackfruit, add directly to sauce step. Saves about 10 minutes.
Press tofu 10 min, crumble, simmer 5 min in sauce. Saves about 15 minutes.
Brown rice needs ~40 min - start before tinga. Adds about 15 minutes.
What keeps
Tinga, rice, and beans all reheat well - components hold 4 days separately. Assemble bowls cold or warm; this is a meal-prep dream.
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