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
Units
Scale
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