Welcome to my COVID-free corner of the internet where we will be talking food, flavor, and recipes. No politics or CDC guidelines here, just an easy dinner that will make your family think you really know what you are doing. Yes… it has been over two years since I updated this site, but bear with me, things are starting to turn up for me and I’m feeling a bit more like sharing my cooking with the world again.
This recipe comes from one of my favorite sites of all time: Pinch of Yum. I altered the recipe a bit like always, mainly due to my desire for a fiery sauce that will kick the pants off most Minnesotan mouths. (Sorry Lindsay)
We start with simple ingredients that most people will have no trouble finding such as the veggies and some quinoa. The Chipotles in Adobo might be something new that you have not tried before, I’m hoping it won’t scare too many people off. The nice thing is that you can usually find them in the Mexican/Hispanic section of most big-name grocers.
I chose to stick with Lindsay’s recommendation of chicken thighs instead of breasts, but feel free to use whatever you prefer. The thighs are dark meat and have a much higher fat content, but most of that melts away and mixes with the veggies to give them extra flavor. The thighs are a bit easier to shred as well and didn’t seem to take as long to cook.
Cleanup on this recipe is a breeze since you will only be using two pans – minus the one for quinoa if you choose to add that. Oh…. and a blender, but those are easy to clean.
My quinoa didn’t quite cook right and stayed in the shell, it must have been shy, or it saw that I was playing around with dry ice for my pictures today and didn’t want any part of that!
Please give this recipe a try if you are looking for a quick and simple dish to make this week and be sure to check out Pinch of Yum for more beautiful recipes!
Yum
Tinga Chicken Quinoa Bowls
Roast up some peppers, onions, and chicken on a sheet pan and smother with sauce for a weeknight meal that is sure to be a hit
Ingredients
Sheet pan
- 1 lb boneless, skinless chicken thighs
- 3 Bell peppers, sliced
- 1/2 Yellow onion, sliced
- 1-2 tsp Salt, pepper
- 1-2 tbsp Olive oil
Tinga Sauce
- 1 tbsp Olive oil
- 1/2 Yellow onion, chopped
- 5 cloves Garlic (you can use less)
- 6 Chipotle peppers in adobo sauce, chopped
- 1 tsp Dried oregano
- 1 tsp Ground cumin
- 1 14oz. can Fire-roasted tomatoes (diced or crushed)
- 1/2 tsp Salt
- 1/2 tsp Cayenne pepper (optional)
Instructions
Sheet Pan
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Preheat oven to 425 F. Arrange the chicken, peppers, and onion on a sheet pan, drizzle with olive oil and sprinkle salt and pepper over the top. Roast on the middle rack for about 30 minutes or until chicken is cooked through. If you are making these bowls with rice or quinoa, now would be a good time to follow the package directions to get that started as well.
Tinga Sauce
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While the chicken and veggies are roasting, heat olive oil in a saucepan or skillet, add all sauce ingredients except the tomatoes and saute for about 10 minutes. Add in the tomatoes and cook for another 10 minutes. Transfer sauce to a blender and blend until smooth.
Assembly
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Remove chicken and veggies from the oven and shred the chicken on the pan using two forks. Smother the chicken with the sauce from the blender and assemble your bowls using quinoa (if using), some black beans, chopped cilantro, cotija cheese, and serve with lime wedges. Enjoy!
This recipe looks delicious!! I’m so happy to see you post again; it’s heartwarming that you’ve rekindled this passion.
Nice!
Nice
Really happy you are posting again. This dinner was delicious.
Glad you are posting again! Thank you!