Name: Crispy Chicken Tinga Tacos with Mexican Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 0.75 pound boneless skinless chicken thighs; 2 peppers chipotle peppers in adobo; 14.5 ounces fire-roasted diced tomatoes; 1 medium yellow onion; 3 cloves garlic; 1 cup long-grain white rice; 1.75 cups chicken broth; 1 tablespoon tomato paste; 1 teaspoon cumin; 0.5 teaspoon Mexican oregano; 2 tablespoons vegetable oil; 8 tortillas corn tortillas; 1 lime lime; 0.25 cup cilantro; 0.25 cup crumbled cotija cheese; 1 teaspoon salt

Crispy Chicken Tinga Tacos with Mexican Rice

30-minuteItalian-InspiredMexican-InspiredQuickSoupWeeknightmexicantacosweeknight

10 minPrep20 minCook2Serves

Ingredients

¾ poundboneless skinless chicken thighs
2 pepperschipotle peppers in adobo
14½ ouncesfire-roasted diced tomatoes
1 mediumyellow onion
3 clovesgarlic
1 cuplong-grain white rice
1¾ cupschicken broth
1 tablespoontomato paste
1 teaspooncumin
½ teaspoonMexican oregano
2 tablespoonsvegetable oil
8 tortillascorn tortillas (6-inch)
1 limelime
¼ cupcilantro
¼ cupcrumbled cotija cheese
1 teaspoonsalt

Method

01
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Season chicken thighs with 1/2 teaspoon salt and add to the skillet. Sear for 3 minutes per side until golden, then transfer to a plate.
02
In the same skillet, add the diced onion and cook for 2 minutes until softened. Add minced garlic, cumin, and Mexican oregano, stirring for 30 seconds until fragrant.
03
Add the fire-roasted tomatoes, chopped chipotle peppers, and 1/4 cup of the chicken broth. Return the chicken to the skillet, nestling it into the sauce. Reduce heat to medium, cover, and simmer for 12 minutes until chicken is cooked through.
04
While the chicken simmers, make the rice: In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the rice and stir for 1 minute until lightly toasted.
05
Add 1 1/2 cups chicken broth, tomato paste, and 1/2 teaspoon salt to the rice. Stir well, bring to a boil, then reduce heat to low, cover, and cook for 15 minutes without lifting the lid.
06
Remove chicken from the skillet and use two forks to shred it. Return shredded chicken to the sauce and stir to coat. Increase heat to medium-high and cook uncovered for 3 minutes, stirring occasionally, until the mixture thickens and the chicken edges get slightly crispy.
07
Warm tortillas directly over a gas flame or in a dry skillet for 15 seconds per side until pliable and lightly charred.
08
Remove rice from heat and let stand covered for 5 minutes, then fluff with a fork. Squeeze half the lime juice over the rice and stir in half the chopped cilantro.
09
Fill each tortilla with chicken tinga, top with crumbled cotija, remaining cilantro, and a squeeze of lime juice.

Spice Tips

This recipe has moderate heat from the chipotle peppers. For milder tacos, use just 1 chipotle pepper and rinse off some of the adobo sauce. For more kick, add 1/2 teaspoon cayenne to the chicken or serve with sliced jalapeños and hot sauce on the side.

Leftover chicken tinga keeps for 3 days refrigerated and reheats beautifully. For a shortcut, use rotisserie chicken: skip the searing step and simmer the shredded chicken in the sauce for just 5 minutes. Substitute regular oregano if Mexican oregano is unavailable.