Chicken Tinga Burrito Bowl
A vibrant and flavorful bowl packed with smoky shredded chicken tinga, zesty cilantro-lime rice, and fresh toppings. It's a satisfying, customizable meal that brings the taste of your favorite burrito joint right to your kitchen.
For 4 servings
Poach and Shred Chicken
- In a large pot, combine chicken breasts, one half of the onion (roughly chopped), 2 whole garlic cloves, the bay leaf, and 1 tsp of salt.
- Add 6 cups of water, ensuring the chicken is fully submerged. Bring to a boil over high heat, then reduce to a gentle simmer.
- Cook for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C). Skim any foam from the surface.
- Carefully remove the chicken and set it on a cutting board to cool slightly. Reserve 1 cup of the cooking broth, then discard the rest along with the aromatics.
- Once cool enough to handle, shred the chicken using two forks.
Cook Cilantro-Lime Rice
- While the chicken is poaching, rinse the rice in a fine-mesh sieve under cold water until the water runs clear. This removes excess starch and prevents clumping.
- In a medium saucepan with a tight-fitting lid, combine the rinsed rice, 3 cups of water, and 0.5 tsp of salt. Bring to a boil.
- Once boiling, reduce the heat to the lowest setting, cover, and let it simmer for 18-20 minutes. Do not lift the lid during this time.
- Remove the pot from the heat and let it stand, still covered, for 10 minutes. Uncover, fluff the rice with a fork, and gently stir in the fresh lime juice and chopped cilantro.
Prepare the Tinga Sauce
- Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the remaining half of the onion (finely diced) and the 2 minced garlic cloves. Sauté for 3-4 minutes until softened and fragrant.
- Transfer the sautéed onion and garlic to a blender. Add the chopped roma tomatoes, chipotle peppers, adobo sauce, Mexican oregano, cumin, and the 1 cup of reserved chicken broth.
- Blend on high speed until the sauce is completely smooth.
Simmer the Chicken Tinga
- Pour the blended sauce back into the same skillet and bring it to a simmer over medium heat.
- Add the shredded chicken to the skillet. Stir thoroughly to ensure all the chicken is coated in the sauce.
- Reduce the heat to low, cover partially, and let it simmer for 8-10 minutes. This allows the chicken to absorb the smoky, rich flavors of the sauce. Season with black pepper.
Assemble the Burrito Bowls
- Start by dividing the warm cilantro-lime rice evenly among four bowls.
- Top the rice with a generous portion of the chicken tinga.
- Arrange the black beans, corn, pico de gallo, and sliced avocado around the chicken.
- Garnish with a sprinkle of crumbled cotija cheese and a dollop of sour cream. Serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a deeper flavor, use boneless, skinless chicken thighs instead of breasts.
- 2To save time, use a stand mixer with the paddle attachment to shred the warm chicken in seconds.
- 3The chicken tinga and rice can be made up to 3 days in advance for easy meal prep. Store them in separate airtight containers in the refrigerator.
- 4Control the heat by adjusting the number of chipotle peppers. Use one for mild, three for medium, and more if you like it extra spicy.
- 5For a creamier sauce, add 2 tablespoons of sour cream or Mexican crema directly into the blender with the other sauce ingredients.
Adapt it for your goals.
Protein Swap
This recipe works wonderfully with shredded pork (carnitas), beef brisket (barbacoa), or a vegetarian version using crumbled tofu or chickpeas.
Grain Free OptionGrain-Free Option
For a low-carb alternative, serve the chicken tinga and toppings over a bed of crisp romaine lettuce or cauliflower rice.
Add More VeggiesAdd More Veggies
Incorporate sautéed bell peppers and onions (fajita style) into your bowl for extra flavor, color, and nutrients.
Make it Dairy FreeMake it Dairy-Free
Omit the cotija cheese and sour cream, or use dairy-free alternatives to make the bowl suitable for a dairy-free diet.
Why this is on our healthy list.
Excellent Source of Lean Protein
The chicken provides high-quality lean protein, which is essential for building and repairing muscle tissue, supporting immune function, and promoting a feeling of fullness.
Rich in Dietary Fiber
With black beans, corn, and avocado, this bowl is packed with fiber, which aids in digestion, helps regulate blood sugar levels, and contributes to heart health.
Provides Healthy Fats
Avocado is a fantastic source of monounsaturated fats, which are known to support heart health by helping to reduce bad cholesterol levels.
Complex Carbohydrates for Energy
The rice and corn provide complex carbohydrates that offer a sustained release of energy, keeping you fueled and focused throughout the day.
Frequently asked questions
A single serving of this Chicken Tinga Burrito Bowl contains approximately 700-800 calories, depending on the exact portion sizes of toppings like avocado, cheese, and sour cream.