Our version of chicken tinga takes this already amazing combination a step further by serving it in tacos topped with Carolina® White Rice, avocado and Feta cheese that makes for a hearty and satisfying dinner any night of the week.
Cook rice according to package directions. Set aside.
Meanwhile, toss together red onion, vinegar, sugar and 1/2 tsp salt; let stand for 20 to 30 minutes or until lightly pickled.
Heat oil in large skillet set over medium heat. Cook chopped onion, garlic and cumin for 3 to 5 minutes or until they start to soften. Stir in diced tomatoes and chipotle; bring to a boil. Stir in chicken, remaining salt and pepper. Cook for 10 to 15 minutes or until chicken is heated through, flavors marry and sauce thickens. Stir in rice until well combined. Stir in lime juice.
Serve chicken and rice mixture in warmed tortillas with avocado, pickled onion and crumbled feta.
Garnish with fresh cilantro and drizzle of sour cream, if desired.
For an even more savory flavor, cook the rice in broth or lime seasoned water.
If you’re not familiar with Chicken Tinga, it’s a delicious blend of shredded chicken in a savory sauce of tomatoes, chipotle chilis in adobo and sliced onions. Although originating in Mexico, this dish is now served in a variety of ways in many different places and our version takes this already amazing combination a step further by turning them into tacos topped with hearty White Rice, creamy avocado and Feta cheese.
This dish may often be made with pork or beef instead of chicken, but its signature flavor comes from the tomatoes, chipotle chilis in adobo and sliced onions.
Switch things up this Taco Tuesday and create your own delicious filling without the taco seasoning packet! Feel free to use toppings of your choice, although we suggest you use avocado, cilantro or even sour cream. Sub out Mexican cheese for the Feta if desired. Serve this dish alongside other authentic flavors like Green Mole with Roasted Grouper and Green Pozole.