Chicken Tinga with Rice and Beans

Ingredients

• For the Chicken Tinga:
• 2 boneless, skinless chicken breasts (or thighs)
• 3 ripe tomatoes, chopped
• 1 chipotle pepper in adobo sauce (adjust for spice)
• 1 small onion, sliced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 0.5 tsp dried oregano
• Salt & pepper to taste
• 0.5 cup chicken broth
• Juice of ½ lime
• For the Rice & Beans:
• 1 cup white rice
• 2 cups water or chicken broth
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 cup black or pinto beans (cooked)
• 0.5 tsp cumin
• Fresh cilantro for garnish

Instructions

1. 11️⃣ Cook the Chicken – In a pot, boil chicken breasts until fully cooked (about 15 minutes). Shred and set aside. 🍗✨
2. 22️⃣ Make the Tinga Sauce – In a pan over medium heat, sauté onions and garlic in olive oil until softened. Add tomatoes, chipotle, smoked paprika, oregano, salt, and pepper. Cook until the tomatoes break down, then blend into a smooth sauce. 🍅🔥
3. 33️⃣ Combine & Simmer – Return the sauce to the pan, stir in shredded chicken and broth. Simmer for 10 minutes, stirring occasionally. Finish with lime juice. 🍋✨
4. 44️⃣ Cook the Rice & Beans – In a separate pot, sauté garlic in olive oil, then add rice and toast lightly. Pour in water or broth, bring to a boil, then cover and simmer for 15 minutes. Stir in beans, cumin, and a pinch of salt. Let sit for 5 minutes, then fluff with a fork. 🍚🫘
5. 55️⃣ Serve & Enjoy – Plate the rice and beans alongside a generous serving of chicken tinga. Garnish with cilantro, and serve with warm tortillas or avocado slices. 🌿🌮