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“Chicken Tinga” Mexican Rice Bowl


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Chicken Tinga Mexican Rice Bowl


  1. In a large stockpot, add the chicken, 2 whole Star Anise, 4 Guajillo peppers, 2 tbsp Masa Mole Mexican Blend, 1 tbsp salt, 5 crushed garlic cloves, and a large onion cut in half. Bring it to a boil, reduce to medium heat, and simmer for 20 minutes, skimming occasionally to remove impurities. Once the chicken breast is cooked, remove it from the broth and let it cool. Shred the chicken, removing the skin, bones, and cartilage.      
  2. Remove the Guajillo peppers, chop them into a paste, and set aside. Strain the stock through a fine mesh colander, discard the solids, and reserve the broth. You can use the chicken broth to cook the rice!
  3. Heat 3 tbsp olive oil in a large pot over medium-high heat. Add the sliced onions, garlic, and a pinch of salt. Cook until the onions are translucent. Add 2 tsp Masa Mole, guajillo paste, tomatoes, 1 cup of chicken broth, and 2 tsp oregano. Simmer until the tomatoes are soft and breaking apart, approximately 15 minutes. Add the shredded chicken and adjust the seasoning with salt and pepper. The consistency should be saucy/wet.
  4. Assemble in a bowl with avocado, radishes, crema/sour cream, cilantro, onions, and lime. Serve with cooked rice and optional toppings such as Pico de Gallo, Roasted Guajillo Salsa, Cotija cheese, and sour cream. Enjoy!



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