Latin American Chicken

Chicken Tinga Tostadas with Black Beans, Mexican Rice, and a refreshing Jicama Slaw

Name: Chicken Tinga Tostadas with Black Beans, Mexican Rice, and a refreshing Jicama Slaw
Prep time: 20 min
Cook time: 63 min
Total time: 83 min
Yield: 4
Cuisine: Latin American
Ingredients: 1.5 pound boneless skinless chicken thighs; 0.5 cup sour cream; 4 ounce queso fresco; 1 whole white onion; 4 clove garlic; 2 whole ripe tomato; 1 whole lime; 1 head iceberg lettuce; 1 medium jicama; 0.5 bunch cilantro; 1 can black beans; 1 can chipotle peppers in adobo sauce; 1.5 cup long grain rice; 0.25 cup chicken broth; 12 whole corn tostada; 2 tablespoon olive oil; 1 teaspoon cumin; 1 teaspoon oregano; 0.5 teaspoon salt; 0.25 teaspoon black pepper

Jessica Ramos

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Alright, let's make some delicious Chicken Tinga Tostadas! First, simmer the chicken thighs (20 minutes) – no marinade needed! While they cook, blend your Tinga sauce ingredients and prep the jicama slaw for a refreshing contrast. The flavorful Tinga sauce simmers with the shredded chicken creating depth. Simultaneously, cook the rice and heat the black beans. Assemble your tostadas with beans, chicken, sour cream, and queso fresco. Enjoy this hearty Latin American feast in about an hour!

Meat, Eggs, & Dairy

1 1/2 pounds boneless skinless chicken thighs
1/2 cup sour cream
4 ounces queso fresco

Fresh Produce & Herbs

1 whole white onion
2 whole ripe tomato
1 whole lime
1 head iceberg lettuce
1 medium jicama
1/2 bunch cilantro

Seasonings & Spices

4 cloves garlic
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

Pantry Items

1 can black beans
1 can chipotle peppers in adobo sauce
1 1/2 cups long grain rice
1/4 cup chicken broth
12 whole corn tostada
2 tablespoons olive oil

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