Chicken Tinga Taco Bowls

Step 1

Cook enough rice to yield 2½ cups of cooked rice. 1 cup of dry rice will make between 2-3 cups of cooked rice depending on what kind you use.

Step 2

Wash and chop your tomato into a small dice. Remove the seeds and watery inside.

Step 3

After the rice has finished cooking, mix in ½ tbsp of olive oil, 2½ tsp of chili powder, 1 tsp paprika, and salt to taste.

Step 4

Add the chicken breasts to a large pot and cover with water. Bring the pot to a boil over medium high heat and cover the pot with a lid. Allow to boil for 15-20 minutes or until the chicken has cooked through.

Step 5

Once the chicken has finished cooking, remove the breasts from the pot and place them into a large bowl. Shred the chicken with two forks or using a hand mixer.

Step 6

Drain the water from the pot, rinse out any of the proteins left behind and return to the stove to cook the tomato sauce in.

Step 7

While the chicken is cooking prepare the remaining ingredients. Cut your onion and chipotle peppers into a small dice. Measure out your seasonings.

Step 8

Add some oil to your pot over medium high heat. Add in the onion and cook for 1-2 minutes, then add in the seasonings and allow them to toast for a minute. Then add the chopped chipotle peppers and crushed tomatoes.

Step 9

Reduce the heat to low and allow the tomatoes to simmer for 5-10 minutes. Stir in the chicken and season with salt and pepper to taste.

Step 10

In a skillet over medium heat, add a bit of oil and sauté the coleslaw mix. Season with salt early to help draw out some of the water. If you cover it with a lid it may help speed up the process.

Step 11

Season with garlic powder, salt, and pepper to taste.

Step 12

This recipe makes 5 servings. Divide your ingredients evenly between your 5 containers. Store your salsa in a smaller, separate container as you don't want to heat this with your meal.