Why this fits a family on a budget
Chicken thighs are one of the most affordable cuts available, and stretching them over rice with canned pantry staples keeps this flavorful meal comfortably under $12 for four servings. The air fryer cuts cooking time and requires no hands-on monitoring, so the whole dinner is table-ready in 40 minutes.
• 1.5 lb boneless skinless chicken thighs
• 2 peppers + 1 tbsp sauce canned chipotle peppers in adobo sauce
• 1 can (14.5 oz) canned crushed tomatoes
• 1 medium white onion
• 3 cloves garlic cloves
• 1.5 cup long grain white rice
• 3 cup chicken broth
• 1 can (15 oz) canned corn
• 0.75 cup shredded Mexican blend cheese
• 0.25 cup loosely packed fresh cilantro
• 1 whole lime
• 2 tbsp olive oil
• 1 tsp cumin
• 0.5 tsp smoked paprika
• 1 tsp salt
• 0.5 tsp black pepper
1. Start the rice first: combine 1.5 cups of white rice and 3 cups of chicken broth in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest heat setting, cover with a tight lid, and cook for 18 minutes. Do not lift the lid. After 18 minutes, remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
2. While the rice cooks, dice the white onion into small pieces and mince the 3 garlic cloves as finely as you can.
3. Pat the chicken thighs dry with paper towels. Drizzle 1 tablespoon of olive oil over them and season both sides with cumin, smoked paprika, half the salt, and black pepper. Rub the seasoning in so it coats the chicken evenly.
4. Preheat the air fryer to 400°F for 3 minutes. Place the seasoned chicken thighs in a single layer in the air fryer basket — do not overlap them. Cook at 400°F for 16–18 minutes, flipping once at the 9-minute mark, until the outside is golden brown and crispy at the edges and the internal temperature reads 165°F on a meat thermometer (juices should run clear when pierced).
5. While the chicken air fries, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
6. Add the minced garlic to the skillet and stir for 30 seconds until fragrant. Pour in the crushed tomatoes, the 2 chipotle peppers (roughly chopped), and 1 tablespoon of adobo sauce from the can. Stir everything together and simmer on medium-low for 5–6 minutes until the sauce thickens slightly and deepens in color. Season with the remaining salt to taste.
7. When the chicken is done, transfer it to a cutting board. Use two forks to shred the chicken into thin strips, pulling the meat apart with one fork holding steady and the other pulling away.
8. Add the shredded chicken into the tomato-chipotle sauce in the skillet. Stir to coat every piece. Cook together for 2 minutes so the chicken absorbs the flavors.
9. Drain the canned corn and warm it in the microwave for 60 seconds or add it directly to the skillet for the last 2 minutes of cooking.
10. Build the bowls: scoop a generous portion of rice into each bowl, spoon the chicken tinga mixture on top, then add a scoop of corn. Finish with a sprinkle of shredded cheese, a few fresh cilantro leaves, and a squeeze of fresh lime juice over everything. Serve immediately.
Contains: milk. Always double-check labels for your household's allergies.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.