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This Tinga Chicken rice bowl with mango mint salsa is a simple, flavor-packed recipe perfect for a busy weeknight or weekly meal prepping!!
Any grain bowl lovers out there?! This tinga chicken rice bowl with mango mint salsa blends spicy and fresh flavors to make the perfect bowl for spring and summer! We’ve already made this recipe two weeks in a row. It is quickly becoming a staple recipe in our kitchen and know it will be in yours as well!
Grain bowls have been super popular over the past several years and it looks like they are going to stay around for the foreseeable future, due to the fact that they are super easy and fun to make. There’s not a lot of thought and effort that goes into making one, but with the right combo of flavors and textures, you can make a delicious meal!! And it is always handy to have a delicious recipe on hand. And this Tinga chicken rice bowl with mango mint salsa checks all the boxes for flavor and ease of cooking!
The bowl starts with a base of white rice and topped with spicy Tinga Chicken and a flavorful mango mint salsa. The fresh sweet fruit salsa blends amazing with the heat of the chicken to make a perfect blend of flavors. We can’t stop thinking about this bowl recipe…the combination of flavors and textures is amazing!! And we know you will absolutely fall in love with this recipe too!
Tinga Chicken Rice Bowls with Mango Mint Salsa
What’s in this recipe?
Chicken: we used three chicken breasts for this recipe and cubed them to almost a chicken nugget size. And it ended up making roughly 4-6 servings depending on the portion size of your bowl! When they are cubed, it is easier and quicker to cook!
Chipotle Peppers in Adobo Sauce: These pack on the spice!! If you have never used chipotle peppers in cooking, start by treading lightly! Just adding TWO chiles will bring the perfect amount of heat and flavor.
Garlic: Garlic is sautéed with the onions to add a nice flavor to the Tinga chicken sauce.
Onion: You just need one onion for this entire recipe! Three fourths of the onion will be sautéed and added to the Tinga chicken sauce. The last fourth of the onion will be finely chopped and added to the mango mint salsa.
Extra Virgin Olive Oil: The chicken and onions are sautéed in extra virgin olive oil. But if you don’t have on hand, you can swap for butter, avocado oil or coconut oil.
Mangos: They key ingredient for the salsa. If you prefer a thicker salsa, chop the mangos in larger chunks. If you prefer a thinner consistency, finely chop the mangos! A pro tip for picking the perfect mango is to lightly squeeze the mango. It is ripe if it is soft, try to avoid them if they are rock hard.
English cucumbers: English cucumbers provide the perfect amount of crunch to the salsa. We prefer these over other types because they are more crunchy and give the salsa a nice texture.
Fresh Mint Leaves: It may sound strange but trust us, the fresh chopped mint leaves really elevate this salsa from boring to bright!
Radishes: Sliced radishes add a nice pop of color and texture to the salsa. We aren’t a fan of radishes but when blending with all the other salsa ingredients, they complement the dish so well.
Limes: The juice from a couple limes will help to add a tangy flavor to the salsa AND keep it looking fresh!
How to make Tinga Chicken Rice Bowls….
Start by cooking your chicken! In a medium skillet, over medium-high heat, add 3 tbsp olive oil to pan. Place cubed chicken skillet and season chicken with a sprinkle of salt, pepper and cumin. Toss seasonings around to coat chicken. Cooking for 4-5 minutes on each side until cooked all the way through. Once the chicken is cooked, remove from skillet and lower heat.
Using the same skillet, you will start to sauté your onions and garlic. Add an additional 3 tbsp of olive oil to the skillet. Toss your chopped onion, cumin and garlic and sauté until onions are soft. Add in chopped adobo chilies and chicken broth. Cook and simmer until fragrant.
Once onions are soft and fragrant, remove sauce from heat and pour sauce contents into a blender. Blend on high speed until a smooth consistency is reached. You may need to add additional chicken broth to thin the sauce. If so, just add a couple tbsp at a time if you feel you need to thin out the sauce. Next, add chicken back to skillet and pour sauce over chicken, tossing to coat all the chicken evenly. Lastly, reduce heat to very low to keep warm while your rice cooks and you make your salsa.
How to cook rice perfectly….
To make the rice, start by filling a pot with four quarts of water and bring to a boil. Once boiling, add one cup of rice and cook according to package instructions.
- Tip for cooking rice: Add 1 Tbsp butter or coconut oil to the boiling water before you add rice – this will keep the rice from becoming very sticky.
How to make the mango mint salsa…
While your rice is cooking, make your salsa. Chop mangos, cucumbers, onion, radishes, and mint. If you want a finer salsa, chop everything into smaller pieces. And if you want a chunky salsa, chop in bigger chunks. Lastly, toss everything together in a bowl. Squeeze 1-2tbsp of lemon juice (1-2 limes) and add a sprinkle of flakey salt (sea salt works just as well too) over the salsa mixture and give it one more toss!
When the rice is ready, you can assemble your Tinga chicken bowl! Start with the base of rice, then add your Tinga Chicken and scoop a spoonful of the colorful mango mint salsa on the side. Garnish with more mint or cilantro and enjoy!!
This post is all about how to make a Tinga Chicken Rice Bowl with Mango Mint Salsa.
Tinga Chicken Rice Bowl with Mango Mint Salsa
- Total Time: 28 minutes
- Yield: 4 1x
Description
Spicy Tinga Chicken, sweet mango mint salsa over a bowl of rice makes for a delicious meal with minimal ingredients! Perfect for meal prepping or a busy weeknight meal!
Ingredients
Tinga Chicken
- 3 tbsp extra virgin olive oil ((3 tbsp for cooking chicken, 3 tbsp for sautéing veg))
- 3 chicken breasts (cubed)
- 2 cloves garlic (minced)
- 3/4 red onion (chopped)
- 2 chiles from canned chiles in adobo (chopped)
- 1 tbsp cumin
- 1/2 cup chicken broth
- salt and pepper ((to season chicken))
Mango Mint Salsa
- 3 ripe mangos (cubed)
- 2 english cucumbers (diced)
- 1/4 purple onion (diced)
- 4 small radishes (sliced)
- 2 tbsp fresh mint (chopped)
- 2 tbsp lime juice
- sprinkle of flakey salt
Other Bowl Ingredients
- 1 cup white rice
- Feta cheese
- cilantro/mint to top
Instructions
- In a medium skillet, heat over medium-high heat. Add 3 tbsp olive oil to pan and place cubed chicken skillet. Season chicken with a sprinkle of salt, pepper and cumin. Cooking for 4-5 minutes on each side until cooked all the way. Once the chicken is cooked, remove from skillet.
- Using the same skillet, add last 3 tbsp of olive oil. Toss your chopped onion, cumin and garlic and sautéed until onions are soft. Add in chopped adobo chilies and chicken broth. Cook and simmer until fragrant.
- Remove sauce from heat and pour sauce into a blender and blend on high speed until smooth. Add chicken back to skillet and pour sauce over chicken. Reduce heat to low to simmer while your rice cooks and you make your salsa.
- For the rice: Fill a pot with 4 quarts of water and bring to a boil. Add one cup of rice and cook according to package instructions. (If you want to double the rice amount, double the water as well)
- While your rice is cooking, make your salsa. Chop mangos, cucumbers, onion, radishes, green Chile and mint. If you want a finer salsa, chop everything into smaller pieces. If you want a chunky salsa, chop in bigger chunks. Toss everything together in a bowl. Squeeze 1-2tbsp of lemon juice and a sprinkle of flakey salt (sea salt works just as well too) over the salsa mixture and give it one more toss.
- When the rice is ready, you can assemble your Tinga chicken bowl! Start with the base of rice, then add your Tinga chicken and scoop a spoonful of the colorful mango mint salsa on the side. Garnish with more feta, mint or cilantro and enjoy!!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: American, healthy dinner, Tex-Mex
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