These Tinga chicken polenta bowls drenched in a creamy spicy Tinga sauce. Oh hello, deliciousness. These bowls combine creamy polenta, fajita style veggies, black beans chicken cooked in tinga sauce.
HOW TO MAKE CHICKEN TINGA
Combine fire roasted tomatoes, spices, onions, chipotle sauce, oregano, water/broth, garlic, chili powder, cumin and cayenne in your food processor or blender.
Puree until smooth! .
Pour it into a pot and simmer for 10-12 minutes!
Toss in the cooked chicken and cook for another 5 minutes for the chicken to absorb all the flavors.
Serve with polenta, or rice or in tacos. Along side sautéed veggies/ beans/slaw/ and of course slices of avocado.
Add diced tomatoes, chipotle peppers, oregano, garlic, cumin, onions, salt and in a large blender. Blend until smooth.
Heat a large sauce pan over medium-high heat. Add olive oil and add the blended tinga sauce. Cook for 10 minutes. Add shredded chicken and toss with sauce until fully combined. Reduce heat to low and for 10 more minutes, stirring occasionally. The sauce will thicken as the chicken absorbs some of the sauce. .
Remove from heat, taste and season if necessary.
Polenta or Rice
Cook Polenta according to the package instructions. If you prefer rice, cook rice as you normally do. TIP: for extra flavor cook in veggie or chicken broth. I also like to add about 1-2 tablespoons of shredded cheese right at the end, stir vigorously to blend in and make it extra creamy.
Veggies
Saute sliced peppers, season and set aside. Full recipe linked in ingredients.
For Slaw recipe linked in ingredients.
Assemble the bowls
Divide the rice or polenta between 4 bowls. Add each component evenly and serve with a slice of lime.
