Pollo Guisado with Roasted Sweet Plantains

Ingredients

• For the Chicken Tinga:
• 2 boneless, skinless chicken breasts 🍗
• 1 tbsp olive oil 🫒
• 0.5 onion, thinly sliced 🧅
• 2 cloves garlic, minced 🧄
• 1 cup crushed tomatoes 🍅
• 2 chipotle peppers in adobo, chopped 🌶️
• 1 tsp adobo sauce (from chipotles) ✨
• 0.5 tsp cumin
• 0.5 tsp smoked paprika 🌶️
• 0.5 tsp oregano 🌿
• 0.5 tsp salt 🧂
• 0.25 tsp black pepper
• 0.5 cup chicken broth 🍲
• For the Rice:
• 1 cup long-grain white rice 🍚
• 2 cups water or chicken broth 💦
• 0.5 tsp salt 🧂
• 1 tbsp olive oil 🫒
• For the Beans:
• 1 can (15 oz) black or pinto beans, drained and rinsed 🫘
• 0.5 small onion, diced 🧅
• 1 clove garlic, minced 🧄
• 0.5 tsp cumin
• 0.5 tsp oregano 🌿
• 0.5 cup chicken broth 🍲
• Salt to taste 🧂
• For Serving:
• Fresh cilantro, chopped 🌿
• Avocado slices 🥑
• Lime wedges 🍋
• Warm corn tortillas (optional) 🌮

Instructions

1. 11️⃣ Cook the Chicken
2. 2In a pot, bring water to a boil and cook the chicken for about 15 minutes until fully cooked. Remove, shred with forks, and set aside. 🍗🔥
3. 32️⃣ Make the Tinga Sauce
4. 4Heat olive oil in a skillet over medium heat. Sauté onions and garlic until soft. Stir in crushed tomatoes, chipotle peppers, adobo sauce, and spices. Cook for 5 minutes. 🍅🌶️
5. 53️⃣ Simmer the Chicken
6. 6Add the shredded chicken and chicken broth to the sauce. Simmer for 10 minutes until the flavors meld. Adjust seasoning if needed. 🔥✨
7. 74️⃣ Prepare the Rice
8. 8In a saucepan, bring water or broth to a boil. Add rice, olive oil, and salt. Cover and cook on low heat for 15 minutes until fluffy. 🍚
9. 95️⃣ Cook the Beans
10. 10In a pan, sauté onions and garlic in olive oil. Add beans, cumin, oregano, and broth. Simmer for 10 minutes, stirring occasionally. 🫘🔥
11. 116️⃣ Serve & Enjoy!
12. 12Plate the chicken tinga with rice and beans. Garnish with fresh cilantro, avocado, and lime wedges. Serve with warm tortillas if desired. 🌿🍋🌮