Chicken Tinga Taco

Recipe Directions

1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Pour the jasmine rice and latin seasoning (a) into a small saucepot. Add 1/2 cup of water (for each serving you are preparing). Mix well with a fork. Put the saucepot over medium-high heat and bring up to a simmer. Do not stir. Once simmering, stir the rice three times and then turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
3. While the rice is cooking, heat a skillet or saute pan over medium heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Add the chicken breast (b) to the pan. Season with a pinch of salt and pepper. Sear on both sides for 2 minutes.
4. After searing, add the poblanos and onion (c) to the pan. Spread the vegetables around the chicken. Season with a pinch of salt and pepper. Add the tinga sauce (d). Stir to coat the chicken and vegetables with sauce. Place in your 425 degree oven and bake for 7 minutes.
5. While the chicken tinga is cooking, place the corn tortillas (e) on a plate. Put a saute pan over medium heat. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the tortillas in the pan individually and fry for 1-2 minutes on each side. Place the warm tortillas on a plate lined with paper towel to absorb any excess oil. Season lightly with a pinch of salt.
6. When the chicken tinga has cooked for 7 minutes, remove the chicken breasts from the pan and place on a cutting board. Keep the pan on the stove over medium heat and bring up to a simmer. Use a fork and knife to shred the chicken into small pieces. Lightly season. Return the chicken to the pan. Simmer for 2-3 minutes.
7. When the latin rice and chicken tinga are both ready, spoon into serving bowls. Pour the green cabbage (f) into a serving bowl. Line up the plate of tortillas and bowls of rice and chicken tinga.
8. We suggest serving by placing a crisp tortilla on a plate and adding a spoonful of chicken tinga on top. Add a scoop of latin rice and some cabbage. Top with black bean crema (g).