Chicken Tinga Lunch Bowls

Chicken Tinga Lunch Bowls ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 2 cups chicken broth
• 0.5 medium white onion, quartered
• 2 cloves garlic cloves
• 1 count bay leaf
• 14.5 oz can diced tomatoes (undrained)
• 2-3 peppers chipotle peppers in adobo sauce
• 1 tbsp adobo sauce
• 2 cloves garlic cloves
• 1 cup white onion, thinly sliced
• 2 tbsp olive oil
• 0.5 tsp dried oregano
• 0.25 tsp cumin
• 0.5 tsp salt
• 4 cups cooked brown rice or shredded lettuce
• 1 medium avocado, diced
• 0.25 cup fresh cilantro, chopped
• 0.5 cup sour cream or Mexican crema (optional)
• 2 count lime wedges

Watch how to make Chicken Tinga Lunch Bowls

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Chicken Tinga Lunch Bowls

1. Cook the chicken: Place 1.5 lbs boneless, skinless chicken breasts, 2 cups chicken broth, 1/2 medium quartered white onion, 2 garlic cloves, and 1 bay leaf in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through to an internal temperature of 165°F.
2. Remove the chicken from the pot and let it cool slightly. Reserve 1/2 cup of the cooking broth. Once cool enough to handle, shred the chicken using two forks or your fingers. Discard the onion, garlic, and bay leaf.
3. Prepare the tinga sauce base: In a blender, combine the 14.5 oz can diced tomatoes (undrained), 2-3 chipotle peppers in adobo sauce, 1 tbsp adobo sauce, and 2 garlic cloves. Blend until completely smooth.
4. Sauté the onions: Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium heat. Add 1 cup thinly sliced white onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent, being careful not to brown them.
5. Add the sauce and spices: Pour the blended tomato-chipotle mixture into the skillet with the softened onions. Stir in 1/2 tsp dried oregano, 1/4 tsp cumin, and 1/2 tsp salt. Bring the sauce to a gentle simmer.
6. Simmer the sauce: Reduce the heat to low, cover the skillet, and let the sauce simmer for 10-15 minutes, stirring occasionally, to allow the flavors to deepen. If the sauce becomes too thick, add a tablespoon or two of the reserved chicken broth.
7. Combine chicken and sauce: Stir the shredded chicken into the simmering tinga sauce. Add any remaining reserved chicken broth, if needed, to achieve a moist, saucy consistency. Continue to simmer for another 5 minutes, allowing the chicken to absorb the flavors.
8. Assemble the bowls: Divide 4 cups cooked brown rice or shredded lettuce among 4 serving bowls.
9. Spoon a generous portion of the chicken tinga over the rice or lettuce in each bowl.
10. Garnish each bowl with diced avocado, a sprinkle of fresh chopped cilantro, a dollop of sour cream or Mexican crema (if using), and a lime wedge for squeezing. Serve warm.

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