This recipe is part of my 3-part post featuring a recipe for Mexican shredded chicken with tomato and chipotle. See my recipe for Chicken Tinga Tacos and Mexican Scrambled Eggs here.
Chicken Tinga Burrito Bowl (Chicken Tinga, 3 Ways)
Makes 4 large bowls.
- 1 tablespoon extra virgin olive oil
- 3 bell peppers- preferably of different color (ex: green, yellow, and red), sliced thinly
- 1 yellow onion, sliced thinly
- 1/2 teaspoon sea salt
- 1 can refried black beans
- 4 cups Chicken Tinga (see recipe here)
- 4 cups cooked brown rice
- 4 ounces cotija cheese, crumbled
- 1-2 avocados, sliced
The only cooking that’s needed here is for the onion and peppers. The rest is just assembly. I recommend serving the beans, peppers, chicken, and rice hot, and then adding the cheese and avocado at the end. See below for cooking instructions on the onions and peppers.
ONION & PEPPERS: Heat a large skillet over medium heat. Add oil, onion, peppers, sea salt and pepper. Saute until onion and peppers are beginning to brown (about 4 minutes), then reduce heat to low. Continue to saute until they are soft, about 10 minutes. Remove from pan and set aside. Note: you will probably need to do this in batches. Don’t pile up the peppers and onions onto the pan. Instead, do them in batches so they brown nicely, and don’t steam.