Chicken Tinga Burrito Bowl

1. 1
   boil · ~18 min

   Poach the chicken.

   1.Place chicken breasts in a medium pot and cover with 6 cups water.

   2.Bring to a boil over high heat, then reduce to a gentle simmer.

   3.Cook until chicken is cooked through and shreds easily, about 15-18 minutes.

   4.Remove chicken, let cool slightly, then shred with two forks. Reserve the cooking liquid.
2. 2
   boil · ~20 min

   Cook the cilantro-lime rice.

   1.Bring 2 cups water to a boil in a medium saucepan.

   2.Add rice, reduce heat to low, cover, and simmer for 15 minutes.

   3.Remove from heat, let rest 5 minutes covered.

   4.Fluff with a fork and stir in lime juice and chopped cilantro.
3. 3
   simmer · ~6 min

   Make the tinga sauce.

   1.Place tomatoes in a bowl, cover with boiling water, and let sit 5 minutes to loosen skins.

   2.Drain, peel off skins, and transfer tomatoes to a blender.

   3.Add chipotle peppers and adobo sauce. Blend until smooth.
4. 4
   simmer · ~16 min

   Simmer the tinga.

   1.Heat oil in a large skillet over medium-high heat.

   2.Add sliced onion and cook until softened and lightly browned, about 5 minutes.

   3.Add minced garlic, cumin, oregano, and salt. Stir for 30 seconds until fragrant.

   4.Pour in the blended tomato-chipotle sauce and bring to a simmer.

   5.Add shredded chicken and a ladle of reserved chicken cooking liquid. Simmer 10 minutes until thickened.

   TIPKeep the chicken moist — add another splash of cooking liquid if the mixture looks dry.
5. 5
   boil · ~4 min

   Warm the black beans and corn.

   1.In a small saucepan, gently heat black beans with a splash of water until warmed through, about 3-4 minutes.

   2.If using fresh corn, boil kernels in a small pot of water for 2 minutes until tender, then drain.
6. 6
   assemble

   Assemble the burrito bowls.

   1.Divide cilantro-lime rice among 4 bowls.

   2.Spoon warm black beans and corn alongside the rice.

   3.Add a generous scoop of chicken tinga to each bowl.

   4.Top with diced avocado and garnish with extra cilantro.

   TIPFor a restaurant-style look, arrange components in separate sections rather than mixing.

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