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Chicken Tinga Bowls with Calabacitas & Brown Rice

  • 50 m
  • 50 m
Sandra Gutierrez
“In Mexico, chicken stewed with tomatoes and chipotle peppers is known as tinga (teen-gah). It's often served in tacos or on tostadas. The side of sautéed squash is called calabacitas. Serve this tinga recipe over brown rice and sprinkle with cheese for a healthy one-bowl dinner that's super-satisfying.”


    • 1 cup brown basmati rice
    • 2 cups water
    • 1 cup finely chopped white onion (1 medium), divided
    • 1 (14 ounce) can no-salt-added diced tomatoes
    • 4 medium tomatillos, husks removed (see Tips), rinsed and quartered (about 1 cup)
    • 3 tablespoons tomato paste
    • 1 tablespoon cider vinegar or red-wine vinegar
    • ¾ teaspoon chipotle chile powder or to taste
    • ½ teaspoon dried thyme
    • ½ teaspoon salt, divided
    • ¼ teaspoon garlic powder
    • 1 tablespoon canola oil, divided
    • 2 cups shredded cooked chicken (see Tips)
    • ½ cup finely chopped red bell pepper ( ½ medium)
    • 1 small yellow summer squash, chopped (1 cup)
    • 1 small zucchini, chopped (1¼ cups)
    • 1½ tablespoons crumbled cotija cheese (see Tips) or feta cheese


  • 1 Combine rice and water in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer until the water has been absorbed, 35 to 40 minutes.
  • 2 Meanwhile, combine ½ cup onion, tomatoes, tomatillos, tomato paste, vinegar, chipotle, thyme, ¼ tsp. salt, and garlic powder in a blender. Puree until smooth, about 2 minutes.
  • 3 Heat 2 tsp. oil in a large skillet over medium-high heat. Add the blended sauce (careful, it will splatter) and bring to a simmer. Reduce heat and simmer, stirring occasionally, until the sauce thickens enough that a wooden spoon leaves a trail when scraped across the bottom of the pan, 15 to 20 minutes. Add chicken and cook, uncovered, until warmed through, about 3 minutes.
  • 4 When the rice is almost done, heat the remaining 1 tsp. oil in a large nonstick skillet over medium-high heat. Add bell pepper and the remaining ½ cup onion; cook, stirring, for 2 minutes. Add summer squash and zucchini; cook, stirring, until the vegetables are tender-crisp, about 3 minutes.
  • 5 Divide the rice among 4 bowls and top with the vegetable mixture and the chicken mixture. Sprinkle with cheese.
  • Tips: Tomatillos are available in most grocery stores. They look like tiny green tomatoes wrapped in husks. Rub the husks off under cold water to remove.
  • To poach chicken: Place 4 small boneless, skinless chicken thighs or 2 small boneless, skinless chicken breasts (12 oz. total) in a medium saucepan; cover with cold water. Bring to a boil over medium-high heat. Reduce heat to low, partially cover, and cook until an instant-read thermometer inserted in the thickest part registers 165°F, 12 to 15 minutes. Transfer to a plate and shred into small pieces. Reserve broth for use in another recipe—it will keep in the fridge for up to 4 days or in the freezer for up to 3 months.
  • Cotija cheese is an aged cow's-milk cheese from Mexico. It has a crumbly texture and slightly salty taste. Substitute feta if you can't find it.
ALL RIGHTS RESERVED © 2019 Printed From 11/15/2019