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.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
Char
Char corn tortillas over a flame 20 seconds per side until warm and blistered.
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.