Chicken Tinga Taco Bowls

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  908g

• Onions

  Raw

  ½ medium or 55g

• Tomatoes

  Crushed, canned

  397g

• Chipotle Peppers in Adobo Sauce

  in Adobo Sauce, Embasa

  25g

• Chili powder

  Spices

  2 ½ tsp or 7g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

• Fresh cilantro

  Coriander leaves, raw

  5 tbsp or 5g

• White rice

  Long-grain, regular, cooked

  375g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Chili powder

  Spices

  2 ½ tsp or 7g

• Paprika

  Spices

  1 tsp or 2g

• Salt

  Table

  1 tbsp or 18g

• Cole Slaw

  Classic - Dole

  340g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Garlic powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 tbsp or 18g

• Salsa

  Sauce, ready-to-serve

  227g

Directions

1. FOR THE RICE
2. Cook enough rice to yield 2½ cups of cooked rice. 1 cup of dry rice will make between 2-3 cups of cooked rice depending on what kind you use.
3. Wash and chop your tomato into a small dice. Remove the seeds and watery inside.
4. After the rice has finished cooking, mix in ½ tbsp of olive oil, 2½ tsp of chili powder, 1 tsp paprika, and salt to taste.
5. FOR THE CHICKEN
6. Add the chicken breasts to a large pot and cover with water. Bring the pot to a boil over medium high heat and cover the pot with a lid. Allow to boil for 15-20 minutes or until the chicken has cooked through.
7. Once the chicken has finished cooking, remove the breasts from the pot and place them into a large bowl. Shred the chicken with two forks or using a hand mixer.
8. Drain the water from the pot, rinse out any of the proteins left behind and return to the stove to cook the tomato sauce in.
9. FOR THE SAUCE
10. While the chicken is cooking prepare the remaining ingredients. Cut your onion and chipotle peppers into a small dice. Measure out your seasonings.
11. Add some oil to your pot over medium high heat. Add in the onion and cook for 1-2 minutes, then add in the seasonings and allow them to toast for a minute. Then add the chopped chipotle peppers and crushed tomatoes.
12. Reduce the heat to low and allow the tomatoes to simmer for 5-10 minutes. Stir in the chicken and season with salt and pepper to taste.
13. FOR THE COLESLAW
14. In a skillet over medium heat, add a bit of oil and sauté the coleslaw mix. Season with salt early to help draw out some of the water. If you cover it with a lid it may help speed up the process.
15. Season with garlic powder, salt, and pepper to taste.