Mexican · Dinner
Chipotle Chicken Rice Bowl
Tinga de Pollo Bowl con Arroz
Mexican rice bowl topped with shredded chicken in chipotle-tomato tinga, refried black beans, sliced avocado, pico de gallo, queso fresco, and crema, served with lime wedges and warm corn tortillas.
$
12 minsPrep
23 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
745Calories
38gProtein
32gFat
72gCarbs
8gSugar
8gFiber
820mgSodium
105mgChol
Goes well with
Off-dry RieslingOff-dry Riesling — A crisp, dry white wi...
local
Mexican lager with limeMexican lager with lime — A crisp, refre...
international
Instructions
1
Prep
Dice tomatoes and onion for pico de gallo; chop cilantro. Slice avocado. Crumble queso fresco. Blend chopped tomatoes with chipotle, adobo, oregano, cumin, and tinga salt until smooth. Combine pico ingredients in a bowl.
2
Simmer
Place chicken thighs, salt, bay leaves, and onion in a saucepan with water to cover by 2cm. Simmer over medium-low 15 minutes until opaque. Drain and shred finely.
3
Toast
Heat 1 tbsp oil in a saucepan over medium 1 minute. Add rice and toast 2 minutes until pale golden. Pour in chicken stock and salt, bring to a boil, reduce to low, cover, and cook 16 minutes until tender. Rest covered off heat.
4
Build
Heat 1 tbsp lard in a skillet over medium 1 minute. Add black beans, epazote, salt, and bean liquid. Mash 5 minutes over medium heat until thick and creamy.
5
Saute
Heat 1 tbsp oil in a heavy skillet over medium-high 1 minute. Add diced onion, cook 5 minutes until softened and lightly caramelized. Add minced garlic, cook 30 seconds. Pour tomato-chipotle sauce in, simmer 5 minutes until brick red. Add shredded chicken and 120ml poaching liquid, reduce to medium-low, simmer 5 minutes until glossy.
6
Char
Char corn tortillas over a flame 20 seconds per side until warm and blistered.
7
Plate
Spoon rice and refritos side by side into wide bowls. Top with tinga, avocado, pico de gallo, queso fresco, crema, and cilantro. Serve with charred tortillas and lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) boneless chicken thigh
- 1 tsp fine salt
- 2 bay leaves
- 1 white onion
- 2 tbsp neutral oil
- 4 garlic cloves
- 4 medium tomatoes
- 4 chipotle chiles in adobo
- 2 tbsp adobo sauce
- 1 tsp dried oregano
- 0.5 tsp ground cumin
- 120g (4.2 oz) white rice
- 240ml (1 cup) chicken stock
- 2 tbsp lard or neutral oil
- 200g (7 oz) cooked black beans
- 1 tsp dried epazote
- 60ml (1/4 cup) bean cooking liquid or water
- 2 medium tomatoes
- 1/4 cup white onion
- 1/4 cup fresh cilantro
- 30ml (2 tbsp) fresh lime juice
- 120g (4.2 oz) avocado
- 60g (2.1 oz) queso fresco
- 60g (2.1 oz) Mexican crema or sour cream
- 4 small corn tortillas
- 1 lime