Pollo Tinga con Arroz con Habichuelas

Ingredientes

• para the pollo Tinga:
• 2 boneless, skinless pollo breasts (o thighs)
• 3 ripe tomates, picado
• 1 chipotle pepper in adobo sauce (adjust para spice)
• 1 pequeño cebolla, sliced
• 2 ajo cloves, minced
• 1 tbsp aceite de oliva
• 1 tsp paprika ahumada
• 0.5 tsp dried oregano
• sal & pepper to taste
• 0.5 cup pollo broth
• Juice de ½ lima
• para the Rice & Beans:
• 1 cup white rice
• 2 cups water o pollo broth
• 1 tbsp aceite de oliva
• 1 ajo clove, minced
• 1 cup black o pinto beans (cooked)
• 0.5 tsp cumin
• fresco cilantro para termina

Instrucciones

1. 11️⃣ cocina the pollo – In a pot, boil pollo breasts until fully cooked (about 15 minutes). Shred y reserva. 🍗✨
2. 22️⃣ Make the Tinga Sauce – In a pan over fuego medio, saltea cebollas y ajo in aceite de oliva until softened. Add tomates, chipotle, paprika ahumada, oregano, sal, y pepper. cocina until the tomates break down, then blend into a smooth sauce. 🍅🔥
3. 33️⃣ Combine & Simmer – Return the sauce to the pan, stir in shredded pollo y broth. Simmer para 10 minutes, stirring occasionally. Finish con lima juice. 🍋✨
4. 44️⃣ cocina the Rice & Beans – In a separate pot, saltea ajo in aceite de oliva, then add rice y toast lightly. Pour in water o broth, bring to a boil, then cover y simmer para 15 minutes. Stir in beans, cumin, y a pinch de sal. Let sit para 5 minutes, then fluff con a fork. 🍚🫘
5. 55️⃣ sirve & disfruta – Plate the arroz con habichuelas alongside a generous serving de pollo tinga. termina con cilantro, y sirve con warm tortillas o avocado slices. 🌿🌮