Chicken Tinga Rainbow Bowl

This dish seems simple at first, but it's actually packed with delicious flavors that create a complex culinary experience. The highlight is the Spanish rice, which is surprisingly easy to make and just takes a little extra time compared to your average brown or white rice.

If you like heat - you will LOVE this homemade salsa.

Serves 2-3

The prep

1. To make rice: in a large skillet add olive oil and onions. Let cook for a few minutes. Add tomato sauce and and spices. Cook for about 5 minutes and then add rice. Cover the rice with tomato sauce mixture and then add liquid. Bring liquid to a boil and then to a simmer. Place as much cilantro as desired (with sprigs) into rice and then cover with a lid.

2. To make enchilada sauce: in a saucepan add olive oil and onions. Cook on medium heat for about 5 minutes and add garlic, tomato sauce and spices. Cook for another 5 minutes before adding broth. Let mixture come to a boil and then simmer for about 10 minutes. Set aside.

3. To make chicken: In a pan add oil over medium heat. Add chicken breasts and season with salt and pepper. Pour enchilada sauce on top of chicken and add chipotle peppers. Flip chicken after 6 minutes or each side starts to cook through. Cover with a lid and cook for about 10 more minutes. Remove from heat and shred chicken with a fork.

4. Cook black beans in a pot or pan over heat and season with a dash of salt, pepper and cumin. Once everything is prepared, compile your dish. Option for additional cilantro and cheese.

The goods

Spanish rice

• 1 tbsp olive oil

• 1 cup white rice

• 1/2 yellow onion, sliced

• 1/2 can tomato sauce

• 2 cups broth (veggie or chicken) or water

• 1/2 tsp cumin

• dash of paprika, chipotle powder and garlic powder

• salt and pepper to season

• cilantro

Enchilada sauce

• 1 tbsp olive oil or neutral cooking oil

• 1/2 yellow onion, sliced

• 1-2 garlic cloves, minced

• 1/2 can tomato sauce

• 1/3 cup broth

• 1 tsp cumin

• 1/2 tsp chipotle powder

• 1/2 tsp paprika/smoked paprika

• 1/2 tsp chile powder

• 1/4 tsp dried oregano

• dash of salt and pepper

Chicken

• 2 tbsp olive oil or neutral cooking oil

• 1 cup (or more if you have) enchilada sauce (store-bought or homemade)

• 1/2-1lbs of chicken breast

• 2 chipotle peppers in adobo

• salt and pepper to season

Chipotle Salsa

• 2 chipotle peppers in adobo

• 1/4 cup olive oil

• 1/4 bunch cilantro

• 2 sprigs green onion

• 1/4 bunch chives

• 1 lime, juiced

Additional Goods

• Red cabbage

• Avocado

• 1 can black beans

• Cheese of choice