Mexican Shredded Chicken Tinga Burrito Bowl

Mexican Shredded Chicken Tinga Burrito Bowl

Inspired by Sycamore Kitchen, Los Angeles, California

Mexican Shredded Chicken Tinga Burrito Bowl | http://saltandwind.com My biggest challenge during the holiday season? Eating healthy between all the cookie baking and recipe making. This year I’m taking preventative measu...
Skill
Course
Cuisine
Ingredients
15
Hands-On Time
15 minutes
Total Time
75 minutes
Yield
-
Servings
4 to 6
Season
Mexican Shredded Chicken Tinga Burrito Bowl | http://saltandwind.com
Skill
Beginner
Course
Dinner, Lunch, Main
Cuisine
American
Ingredients
15
Hands-On Time
15 minutes
Total Time
75 minutes
Yield
-
Servings
4 to 6
Diet
Gluten-Free
Mexican Shredded Chicken Tinga Burrito Bowl | http://saltandwind.com

My biggest challenge during the holiday season? Eating healthy between all the cookie baking and recipe making. This year I’m taking preventative measure by making tons of this Spicy Shredded Mexican Chicken — basically, a quick and easy variation on chicken tinga, which you could easily cook in your slow cooker, btw. Then, I'll use it for all sorts of meals from a morning hash with eggs to quick tacos and this gluten-free, veggie-loaded take on a burrito bowl. 

Ingredients

  • 2 large sweet potatoes
  • 1 (15 ounce) can crushed or pureed tomatoes
  • 3 to 4 canned chipotles en adobo

    plus 1 tablespoon sauce from can

  • 1 cup low-sodium chicken broth or water
  • 2 medium garlic cloves
  • 1 medium yellow onion

    diced

  • 1 1/2 cups cooked black beans
  • kosher salt and Freshly ground black pepper
  • 1 1/2 pounds boneless, skinless chicken
  • 1 medium firm-ripe avocado

    for serving

  • 3 medium finely chopped green onions (aka scallions)

    for serving

  • 4 medium radishes

    thinly sliced, for serving

  • fresh cilantro leaves

    for serving

  • Crumbled feta or Cotija cheese

    for serving

  • pico de gallo salsa

    for serving

Instructions

Heat the oven to 375°F and arrange and rack in the middle. Roast the sweet potatoes until they're knife tender, about 45 minutes. Set aside until cool enough to touch then cut into small cubes. Combine tomatoes, chipotles and adobo sauce, and garlic cloves in a blender along with broth. Puree until smooth. 

Heat the oil in a large, heavy-bottomed Dutch oven over medium heat. Add the onion, salt and add black pepper, and cook until soft, about 10 minutes. Add the tomato puree and the chicken and cook until the chicken is cooked through, about 20 minutes. Remove chicken from the sauce, shred using two forks and return to the pot along with the cooked beans, season with salt and pepper, and simmer until slightly thickened, about 5 to 10 minutes. 

Tip

Sweet potato can be roasted up to 2 days in advance. Store refrigerated in an airtight container until ready to use. 

To serve, layer the sweet potatoes, chicken, black beans, avocado, scallions, radishes, and cilantro in the bowl. Top with feta cheese, sour cream, and additional salsa, if desired and serve with a lime wedge. 

Footnotes

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http://saltandwind.com/recipes/529-chicken-tinga-mexican-shredded-chicken-bowl-recipe

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