• 1.25 lb boneless skinless chicken thighs
• 2 pepper chipotle peppers in adobo sauce (canned)
• 1 can (14.5oz) canned crushed tomatoes
• 1 medium white onion
• 3 clove garlic cloves
• 2 cup instant white rice
• 0.5 cup fresh cilantro
• 2 whole lime
• 2 tbsp olive oil
• 1 tsp cumin
• 0.5 tsp garlic powder
• 1 tsp salt
• 0.25 tsp black pepper
• 1 can (15oz) canned black beans
• 0.5 cup shredded Mexican blend cheese
• 0.25 cup sour cream
1. Preheat the air fryer to 400°F for 3 minutes.
2. Pat the chicken thighs dry with a paper towel. Drizzle with 1 tablespoon of olive oil, then sprinkle with cumin, garlic powder, 0.5 teaspoon salt, and black pepper. Rub the seasoning in so the chicken is evenly coated.
3. Place the seasoned chicken thighs in the air fryer basket in a single layer, making sure they do not overlap. Air fry at 400°F for 14 to 16 minutes, flipping once at the 8-minute mark, until the outside is deep golden-brown and the internal temperature reads 165°F on a meat thermometer.
4. While the chicken cooks, dice the white onion and mince the garlic cloves.
5. Heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring frequently, until the onion looks soft and translucent.
6. Add the minced garlic and cook for 30 seconds more, stirring constantly, until fragrant.
7. Add the crushed tomatoes and 2 chipotle peppers from the can along with about 1 teaspoon of the adobo sauce from the can. Stir to combine. Reduce heat to low and let the sauce simmer for 5 minutes, stirring occasionally, until it thickens slightly.
8. While the sauce simmers, cook the instant white rice according to package directions (typically 2 cups rice to 2 cups boiling water, remove from heat, cover, and rest 5 minutes).
9. Fluff the cooked rice with a fork. Stir in the juice of 1 lime and 0.25 cup of chopped fresh cilantro. Season with remaining 0.5 teaspoon salt.
10. When the chicken is done, transfer it to a cutting board and use two forks to shred it into bite-sized pieces. Add the shredded chicken directly into the tomato-chipotle sauce and stir to coat completely.
11. Drain and rinse the canned black beans, then warm them in the microwave for 60 seconds.
12. Assemble the bowls: add a scoop of cilantro rice to each bowl, then top with the chicken tinga, a scoop of black beans, shredded cheese, a dollop of sour cream, fresh cilantro, and a lime wedge. 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.