Chicken Tinga Bowls With Calabacitas & Brown Rice

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.

Prep/Cook Time: 50 Minutes, Servings: 4

Ingredients

• 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 fresh tomatillos, husks removed, 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
• 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 or feta cheese

Directions

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 teaspoon salt, and garlic powder in a blender. Puree until smooth, about 2 minutes.
3. Heat 2 teaspoons 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 teaspoon 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.

Nutritional Information

Per Serving: 397 Calories, Total Fat: 10 g, Saturated Fat: 2 g, Cholesterol: 79 mg, Carbohydrates: 46 g, Fiber: 6 g, Total Sugars: 10 g, Protein: 34 g, Sodium: 468 mg, Potassium: 833 mg, Iron: 3 mg, Folate: 37 mcg, Calcium: 81 mg, Vitamin A: 1295 IU, Vitamin C: 51 mg

© Dotdash Meredith. All rights reserved. Used with permission.

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