Tinga Chicken Polenta Bowls
Ingredients
- 1 15 oz can chopped fire roasted tomatoes
- 2 fat cloves garlic
- 1 tsp oregano, Mexican prefrebaly
- ¾ tsp ground cumin
- 1-4 pieces chipotle + 1-2 tbsp sauce
- 1 tbsp olive oil
- 1 lb chicken, shredded poached/ rotisserie/baked
- salt and pepper as needed
Polenta Or Rice
- cook polenta or rice as needed for 4 people
- 1-2 tbsp Colby jack or any Mexican cheese you like, optional
Veggies
- For Slaw recipe linked.
- For Sautéed fajita style veggies recipe linked
- 1 can Black beans
- 1-2 avocado sliced
- 2-3 tbsp chopped cilantro
- 1-2 green onions chopped
- 1 lime, sliced to garnish.
Instructions
- Add diced tomatoes, chipotle peppers, oregano, garlic, cumin, onions, salt and in a large blender. Blend until smooth.
- Heat a large sauce pan over medium-high heat. Add olive oil and add the blended tinga sauce. Cook for 10 minutes. Add shredded chicken and toss with sauce until fully combined. Reduce heat to low and for 10 more minutes, stirring occasionally. The sauce will thicken as the chicken absorbs some of the sauce. .
- Remove from heat, taste and season if necessary.
Polenta or Rice
- Cook Polenta according to the package instructions. If you prefer rice, cook rice as you normally do. TIP: for extra flavor cook in veggie or chicken broth. I also like to add about 1-2 tablespoons of shredded cheese right at the end, stir vigorously to blend in and make it extra creamy.
Veggies
- Saute sliced peppers, season and set aside. Full recipe linked in ingredients.
- For Slaw recipe linked in ingredients.
Assemble the bowls
- Divide the rice or polenta between 4 bowls. Add each component evenly and serve with a slice of lime.
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