Chicken Tinga Burrito Bowls with Avocado Crema

Tinga traces its roots to Puebla, where chicken simmers in a smoky chipotle-tomato sauce until shreddable and deeply spiced. These burrito bowls layer that bold filling over cilantro-lime rice with black beans, crisp cabbage, and a cool avocado crema.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 560 cal
• 42g protein
• 48g carbs
• 22g fat
• 11g fiber

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Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2–3 peppers + 1 Tbsp sauce chipotle peppers in adobo
• 1 medium white onion, sliced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp, divided kosher salt
• 2 Tbsp olive oil
• 3 cups cooked cilantro-lime rice
• 1 (15 oz) can black beans, rinsed and drained
• 2 cups shredded green cabbage or lettuce
• 1 large ripe avocado
• 1/3 cup sour cream or Greek yogurt
• 3 Tbsp, divided fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 1/3 cup cotija or feta cheese, crumbled

Instructions

1. 1Season chicken thighs with salt. Heat olive oil in a large deep skillet over medium-high heat. Sear the thighs 3–4 minutes per side until browned; they do not need to cook through yet. Remove to a plate.
2. 2In the same skillet, add the remaining oil and the sliced onion. Cook 4–5 minutes, stirring, until softened and lightly golden. Stir in the minced garlic, oregano, and cumin for 30 seconds until fragrant.
3. 3Add the fire-roasted tomatoes, chipotle peppers, adobo sauce, and remaining salt. Nestle the chicken back into the sauce. Bring to a simmer, then cover and reduce heat to medium-low.
4. 4Cook 18–20 minutes until the chicken shreds easily with two forks and reaches 165°F. Shred the chicken directly in the pan and simmer uncovered 3–4 more minutes so it soaks up the smoky sauce.
5. 5Meanwhile, mash the avocado with sour cream, lime juice, salt, and half the cilantro until creamy but still a little chunky. This is your avocado crema.
6. 6Warm the black beans with a splash of water and a squeeze of remaining lime juice in a small saucepan or microwave until hot. Fluff the cilantro-lime rice.
7. 7Build bowls: start with a scoop of rice, then black beans, a generous pile of chicken tinga, and shredded cabbage.
8. 8Drizzle each bowl with avocado crema, sprinkle with cotija and remaining cilantro, and finish with an extra lime wedge. Serve warm; components keep well for 3–4 days of lunch packing.