Sheet Pan Chicken Tinga Bowls

Name: Sheet Pan Chicken Tinga Bowls
Total time: 45 min
Ingredients: 1 lb Chicken thigh, boneless skinless; 3 Bell pepper, sliced; 1 ½ tsp Salt; 1–2 tbsp + 1 tbsp Olive oil; Onion, chopped; 2 cloves Garlic, chopped; 1–2 Chipotle pepper, chopped; 1 tsp Oregano, dried; 1 tsp Cumin, ground; 1 Tomato, crushed roasted

By Pinch of Yum · 45 min

Ingredients

Chicken thigh · boneless skinless1 lb
Bell pepper · sliced3
Salt1 ½ tsp
Olive oil1–2 tbsp + 1 tbsp
Onion · chopped
Garlic · chopped2 cloves
Chipotle pepper · chopped1–2
Oregano · dried1 tsp
Cumin · ground1 tsp
Tomato · crushed roasted1

Instructions

Preheat the oven to 425°F. Pat the chicken dry, then arrange the chicken and peppers on a baking sheet.
Toss with olive oil, then sprinkle with salt and pepper. Roast for 30 minutes or until the chicken is cooked through.
While it roasts, heat the 1 tablespoon olive oil in a skillet. Add the onion, garlic, chipotles, oregano and cumin and sauté for about 10 minutes.
Add the crushed tomatoes and the 1/2 teaspoon salt, then simmer for another 10 minutes.
Blend the sauce until smooth.
Shred the roasted chicken, then toss it with as much of the sauce as you like. Serve with the peppers.

Summarized from Pinch of Yum's video. Watch it for the details.

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