medium restaurant Latin American restaurant Mexican eco Keto

Chicken Tinga over Cauliflower Rice with Queso Fresco Smoky Tomato Chicken with Cauliflower Rice

Name: Chicken Tinga over Cauliflower Rice with Queso Fresco
Prep time: 18 min
Cook time: 40 min
Total time: 58 min
Yield: 4 servings
Cuisine: Latin American
Ingredients: 100 g queso fresco; 200 ml chicken broth; 2 piece chipotle peppers in adobo; 15 ml olive oil; 0.5 tsp salt; 2 tbsp tomato paste; 400 g cauliflower rice; 1 bunch cilantro; 2 clove garlic; 1 medium onion; 700 g chicken thighs

Serve the child a plain piece of the chicken with cauliflower rice and a sprinkle of queso fresco, keeping the smoky sauce light.

Prep Time 18 min

Cook Time 40 min

Servings 4

Calories 620 kcal

Equipment

skillet stove

Recipe

1

Season the chicken thighs with salt. Heat the olive oil in a large skillet over medium-high heat and brown the chicken for 5 minutes per side, then set aside.

child_care Set aside one plain thigh for the child.

2

Add the sliced onion and minced garlic to the skillet and cook for 4 minutes until soft.

3

Stir in the tomato paste and the chipotle peppers (minced), then pour in the chicken broth.

4

Return the chicken to the skillet, cover, and simmer for 20 minutes until the chicken is cooked through and the sauce is rich.

5

Heat the cauliflower rice in a separate pan for 3 minutes.

6

Serve the chicken tinga over the cauliflower rice, topped with crumbled queso fresco and cilantro.

child_care Assemble the child's plate with plain chicken, cauliflower rice, and queso fresco.

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Chicken Tinga over Cauliflower Rice with Queso Fresco Smoky Tomato Chicken with Cauliflower Rice

Ingredients

Kid-Friendly Version

Recipe

How did it turn out?

Chicken Tinga over Cauliflower Rice with Queso Fresco

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