L2 — Mexican Chicken Tinga Fillet Bowl
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Ingredients
- Chicken breast fillets1.2 kg
- Dry brown rice300 g
- Crushed tomatoes (796 ml can)1 can
- Chipotle peppers in adobo, minced + 1 tbsp adobo sauce2–3
- Yellow onion, thinly sliced1 large
- Garlic, minced4 cloves
- Dried oregano1 tsp
- Ground cumin1 tsp
- Smoked paprika1 tsp
- Olive oil2 tbsp
- Low-sodium chicken broth240 ml
- Fresh cilantrolarge handful
Quick Pickled Red Onion
- Red onion, thinly sliced1 medium
- Lime juice + sugar + salt2 limes + 1 tsp + pinch
Nutrition / serving
Calories
490 kcal
Protein
46 g
Carbs
50 g
Fat
11 g
Fiber
5 g
Cost Estimate
Total Ingredients
~$27.50
CAD
Per Serving
~$4.58 / serving
Instructions
Cook brown rice
Rinse, combine with 600 ml water. Bring to boil, reduce to low, cover, simmer 35–40 min. Rest 5 min. Fluff.
Pickle the onion
Combine sliced red onion with lime juice, sugar, and salt. Toss and let sit at least 20 min. Turns bright pink.
Sear chicken
Heat 1 tbsp olive oil over medium-high. Season chicken and sear 5–6 min per side until cooked through (74°C internal). Remove, rest 5 min, then shred with two forks.
Build tinga sauce
In the same skillet, heat remaining oil. Cook onion 5 min. Add garlic, oregano, cumin, paprika — cook 1 min. Add crushed tomatoes, chipotles, adobo sauce, and broth. Simmer 10–12 min until sauce thickens.
Combine & serve
Return shredded chicken to pan. Stir to coat. Simmer 3–4 min. Serve over brown rice topped with pickled red onion and cilantro. Divide into 6. Freeze 2.
Freeze & Reheat
Chicken tinga freezes beautifully — the sauce protects the chicken from drying out. Freeze chicken + sauce together, rice separately (or make fresh). Freeze up to 3 months. Reheat at 70% microwave power 4 min with 1–2 tbsp water.
Chef's Cool Facts
What is Tinga?
Tinga originates from Puebla, Mexico. The word likely derives from Nahuatl and refers to the shredded, pulled texture of the meat.
Chipotle = Smoked Jalapeño
Chipotle peppers are smoke-dried jalapeños. The drying and smoking process transforms fresh pepper's grassy heat into deep, chocolatey complexity.
Pink in 20 Minutes
Quick-pickling red onion in lime juice turns it bright pink within 20 minutes — pure food chemistry, no heat required.