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Delicious Chicken Tinga Bowl topped with fresh vegetables and avocado.

Chicken Tinga Bowls

Comforting bowls filled with smoky, spicy shredded chicken tinga, served over rice and topped with vibrant ingredients.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded chicken (cooked)
  • 1 cup smoky tinga sauce Prepared separately.
  • 2 cups cooked rice (white or brown)
  • 1 can black beans (rinsed and drained)
  • 1 ripe avocado (sliced)
  • jalapeños (sliced, fresh or pickled)
  • cotija cheese (crumbled, for topping)
  • creamy cilantro lime dressing (for drizzling)

Method
 

Preparation
  1. Cook chicken with a mix of spices, tomatoes, and chipotle pepper until tender, about 20-25 minutes. Shred the chicken using two forks.
  2. Cook the rice according to package instructions, optionally adding a pinch of cumin or lime juice for flavor.
Assembly
  1. In serving bowls, layer ½ cup of rice at the bottom.
  2. Add ⅓ cup of black beans, followed by a generous portion of shredded chicken tinga.
  3. Top with sliced avocado, jalapeño slices, and cotija cheese.
  4. Drizzle with creamy cilantro lime dressing over the entire bowl.
  5. Serve warm and enjoy!

Notes

Store leftovers in an airtight container for up to 3 days. Shredded chicken tinga can be frozen for up to 3 months. Assemble bowls just before serving for the best texture and flavor.