Name: Sheet Pan Chicken Tinga Bowls
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken thighs; 3 whole bell peppers; 2 tbsp olive oil; ½ whole onion; 2 cloves garlic; 2 whole chipotle peppers in adobo; 1 tsp dried oregano; 1 tsp ground cumin; 14 oz crushed fire-roasted tomatoes; 2 cup rice or quinoa

Instructions

Heat oven to 425 degrees Fahrenheit. Pat chicken thighs dry and arrange on a sheet pan with sliced bell peppers. Drizzle with olive oil, season with salt and pepper, and toss to coat. Spread in a single layer and roast until the chicken is cooked through.

Roast chicken

1 lb boneless skinless chicken thighs

3 whole bell peppers (sliced)

2 tbsp olive oil

While the chicken roasts, heat olive oil in a skillet over medium heat. Saute chopped onion, garlic, chipotle peppers in adobo, dried oregano, and cumin until softened, about 10 minutes. Add crushed fire-roasted tomatoes and salt. Simmer for 10 more minutes, then blend until smooth.

Cook and simmer sauce

1 tbsp olive oil

½ whole onion (chopped)

2 cloves garlic (chopped)

2 whole chipotle peppers in adobo (chopped)

1 tsp dried oregano

1 tsp ground cumin

14 oz crushed fire-roasted tomatoes (one can)

Remove the chicken from the oven and shred it with two forks. Toss the shredded chicken and roasted peppers with the tinga sauce.

Serve the tinga chicken over cooked rice, quinoa, or in tortillas. Add black beans, avocado, or your preferred toppings.

2 cup rice or quinoa (cooked, for serving)

Make cooking effortless

Ingredients shown inline with each step - no scrolling back

Built-in timers that run in the background

Scale recipes to any number of servings

Import recipes from photos or any website

Learn more at replayrecipes.com

Cook this recipe step-by-step

Instructions

Instructions

Make cooking effortless