Chicken Tinga Bowl

Transform your weeknight dinner routine with this Sheet Pan Chicken Tinga Bowl, a dish that perfectly balances bold, smoky flavors with the ultimate ease of preparation. This recipe brings the vibrant essence of Mexican-inspired cuisine to your table, featuring juicy chicken and colorful roasted vegetables served over a bed of perfectly fluffy rice. It is a complete, nutritious meal that feels like a special occasion but is simple enough for the busiest evenings.

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The beauty of this bowl lies in the contrast of textures. The slightly charred, tender chicken thighs and roasted bell peppers provide a warm, savory foundation, while the chunky avocado salsa offers a cool, refreshing burst of lime and cilantro. It’s a versatile dish that is just as good for family dinners as it is for healthy meal prepping throughout the week.

Ingredients

• 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 medium red onion, sliced
• 2 tbsp olive oil
• 2 tbsp chipotle in adobo sauce, chopped
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup (200 g) long-grain white rice
• 2 cups (480 ml) water
• 1/2 tsp salt (for the rice)
• 2 ripe avocados, diced
• 1 medium tomato, diced
• 1/4 cup (15 g) red onion, finely chopped (for the salsa)
• 1/4 cup (5 g) fresh cilantro, chopped
• 1 jalapeño, seeded and minced (optional)
• Juice of 1 lime
• 1/2 tsp salt (for the salsa)
• Lime wedges
• Extra cilantro (optional)

Instructions

Step 1

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.

Step 2

In a large bowl, combine chicken pieces, bell peppers, and red onion. Drizzle with olive oil. Add chipotle in adobo, smoked paprika, cumin, oregano, garlic powder, salt, and black pepper. Toss well to coat evenly.

Step 3

Spread the chicken and veggie mixture evenly on the prepared baking sheet. Roast for 25–30 minutes, stirring halfway, until the chicken is cooked through and veggies are tender and slightly charred.

Step 4

While the chicken bakes, rinse the rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand (covered) for 5 minutes, then fluff with a fork.

Step 5

For the avocado salsa, combine diced avocados, tomato, red onion, cilantro, jalapeño (if using), lime juice, and salt in a bowl. Gently toss to combine.

Step 6

To assemble bowls, divide rice among 4 bowls. Top with roasted chicken and veggies. Spoon avocado salsa over each bowl. Garnish with lime wedges and extra cilantro as desired.

Zusatztipps für die Zubereitung

Für die beste Textur ist es wichtig, das Hähnchen und das Gemüse auf dem Backblech nicht zu überladen; nutzen Sie bei Bedarf zwei Bleche, damit alles röstet und nicht dünstet. Rühren Sie die Mischung nach der Hälfte der Zeit um, damit die Hitze gleichmäßig verteilt wird und die Ränder der Paprika schön karamellisieren.

Varianten und Anpassungen

Sie können die Hähnchenschenkel problemlos durch Hähnchenbrust ersetzen, wenn Sie eine magere Variante bevorzugen. Für eine gesündere Alternative zum weißen Reis eignen sich brauner Reis oder Blumenkohlreis hervorragend. Wer es schärfer mag, kann die Samen im Jalapeño lassen oder die Menge der Chipotle-Sauce erhöhen.

Serviervorschläge

Servieren Sie die Bowls mit extra Limettenspalten zum Auspressen und frischem Koriander. Geschmacklich harmoniert dieses Gericht wunderbar mit einem kühlen mexikanischen Lagerbier oder einem spritzigen Sauvignon Blanc, der die Schärfe der Chipotle perfekt ausgleicht.

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With its smoky profile and fresh toppings, this Sheet Pan Chicken Tinga Bowl is sure to become a staple in your home. It’s a simple, delicious way to enjoy Mexican-inspired flavors any night of the week with minimal effort and maximum satisfaction.

Recipe FAQs

→ What makes chicken tinga authentic?

Traditional tinga features chicken simmered or roasted with chipotle peppers in adobo sauce, which provides that signature smoky heat and deep red color. The combination of smoked paprika, cumin, and oregano enhances the authentic Mexican flavor profile.

→ Can I prepare this in advance?

The spice rub can be mixed ahead and stored in an airtight container. The avocado salsa is best made fresh but the rice and roasted chicken mixture reheat beautifully for meal prep throughout the week.

→ What adjustments reduce the spice level?

Reduce the chipotle in adobo to one tablespoon or remove seeds from the jalapeño in the salsa. The smoky flavor remains while the heat becomes more mild and family-friendly.

→ How do I know when the chicken is done?

The chicken pieces should reach an internal temperature of 165°F (74°C) and the juices should run clear when pierced. The vegetables should be tender with slight charring at the edges for best flavor.

→ What other proteins work well?

Chicken breast cooks faster and stays lean. For a vegetarian version, try cauliflower florets or extra vegetables with the same spice blend. Both options absorb the chipotle flavors beautifully.

→ Can I use brown rice instead?

Brown rice works perfectly but requires about 40-45 minutes to cook and slightly more water. Start the brown rice before preparing the chicken so everything finishes cooking together.