Chicken Tinga Taco Bowls

About This Recipe

Chicken Tinga Taco Bowls made from shredded chicken breasts in a seasoned tomato sauce and served with a side of Mexican rice and sautéed garlic cabbage.

Ingredients

• 2 lbs boneless skinless chicken breast
• ½ medium sweet onion
• 14 oz crushed tomatoes (canned)
• 2 chipotle peppers in adobo sauce (chopped)
• 2½ tsp chili powder
• 1 tsp cumin
• 1 tbsp olive oil
• salt and pepper to taste
• 5 tsp cilantro (chopped, optional)
• 2½ cups cooked rice
• 1 medium tomato
• ½ tbsp olive oil
• 2½ tsp chili powder
• 1 tsp paprika
• salt to taste
• 12 oz coleslaw mix
• ½ tbsp olive oil
• 1 tsp garlic powder
• salt to taste
• 8 oz salsa (use your favorite kind)

Instructions

1. Cook enough rice to yield 2½ cups of cooked rice. 1 cup of dry rice will make between 2-3 cups of cooked rice depending on what kind you use.
2. Wash and chop your tomato into a small dice. Remove the seeds and watery inside.
3. After the rice has finished cooking, mix in ½ tbsp of olive oil, 2½ tsp of chili powder, 1 tsp paprika, and salt to taste.
4. Add the chicken breasts to a large pot and cover with water. Bring the pot to a boil over medium high heat and cover the pot with a lid. Allow to boil for 15-20 minutes or until the chicken has cooked through.
5. Once the chicken has finished cooking, remove the breasts from the pot and place them into a large bowl. Shred the chicken with two forks or using a hand mixer.
6. Drain the water from the pot, rinse out any of the proteins left behind and return to the stove to cook the tomato sauce in.
7. While the chicken is cooking prepare the remaining ingredients. Cut your onion and chipotle peppers into a small dice. Measure out your seasonings.
8. Add some oil to your pot over medium high heat. Add in the onion and cook for 1-2 minutes, then add in the seasonings and allow them to toast for a minute. Then add the chopped chipotle peppers and crushed tomatoes.
9. Reduce the heat to low and allow the tomatoes to simmer for 5-10 minutes. Stir in the chicken and season with salt and pepper to taste.
10. In a skillet over medium heat, add a bit of oil and sauté the coleslaw mix. Season with salt early to help draw out some of the water. If you cover it with a lid it may help speed up the process.
11. Season with garlic powder, salt, and pepper to taste.
12. This recipe makes 5 servings. Divide your ingredients evenly between your 5 containers. Store your salsa in a smaller, separate container as you don't want to heat this with your meal.