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Chicken Tinga Taco Bowls

A big bowl with cilantro-lime rice, chicken tinga, guacamole, lettuce and lime wedges
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Cilantro-lime rice, guacamole and smoky chicken tinga join forces to make these delicious taco bowls. Best served with lots of hot sauce!

Ingredients

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For the cilantro-lime rice:

  • 1 cup dry long-grain white rice
  • 2 cups water
  • 1 bay leaf
  • A handful of cilantro, chopped
  • 2 tablespoons lime juice, from about 1/2 large lime

For the chicken tinga:

  • 3 cups shredded chicken (rotisserie works)
  • 1 medium onion
  • 3 cloves garlic
  • 1 can fire-roasted diced tomatoes
  • 2 chipotle chiles in adobo
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and black pepper

For the guacamole:

  • 2 ripe avocados
  • 1/4 cup lime juice, from about 1 large lime
  • 1/4 cup chopped onion, reserved from chicken
  • A handful of cilantro, chopped
  • Kosher salt and black pepper

For serving:

  • Cotija cheese*, cilantro, lettuce, onion and hot sauce, for topping, optional
  • Tortilla chips, optional

Instructions

  1. Cook the rice: In a medium saucepan, combine 1 cup of long-grain rice with 2 cups of water, the bay leaf, and a generous pinch of salt. Set over medium-high heat a bring to a gentle boil, then reduce heat to low and cover. Cook for 15 minutes while you prepare the chicken and guacamole. Once the rice is done cooking, turn off the heat and let stand, covered, while you finish preparing the rest of the ingredients.
  2. Make the chicken tinga sauce: Chop the onion into 1-inch pieces, setting aside a small amount of chopped onion for the guacamole. Add onion, garlic, fire-roasted diced tomatoes, chipotle chiles, cumin, oregano, cayenne, salt and pepper to a blender. Blend on high for 60 seconds, or until completely smooth. 
  3. Warm up the sauce: Add blended chicken tinga sauce to a large skillet over medium heat. Partially cover the skillet and cook, stirring occasionally, for 7-10 minutes, just long enough to let the flavors meld. 
  4. Make the guacamole: While the chicken tinga sauce simmers, make the guacamole. Mash the avocados in a medium bowl, then add lime juice, reserved chopped onion, cilantro, salt and pepper. Stir to combine and set aside.
  5. Finish the chicken tinga: Once the sauce has simmered for a few minutes, add the shredded chicken to the pan and stir to combine. Let it heat through while you finish the rice.
  6. Finish the cilantro-lime rice: Remove the bay leaf from the cooked rice and fluff the rice with a fork. Stir in the chopped cilantro and lime juice, and season to taste.
  7. Serve: Scoop the cilantro-lime rice, chicken tinga and guacamole into bowls. Top with shredded lettuce, cotija cheese, more chopped onion and cilantro, and hot sauce, if desired. Serve with tortilla chips!

Notes

  • If you can’t find cotija cheese, feta or queso fresco also work well here.

Find it online: https://www.emilyeatsthings.com/chicken-tinga-taco-bowls/