Save The smell of chipotle and char hit me the second I opened the oven door, and I knew I'd stumbled onto something worth keeping. I had tossed everything onto one pan without much of a plan, just hoping the smoky heat would pull it all together. When I scooped that first bite over rice and hit it with cool, chunky avocado salsa, the balance was so good I actually laughed out loud. My roommate wandered into the kitchen asking what smelled so incredible, and I handed her a bowl without a word. She finished it in under five minutes.
I made this for a small dinner party once, and everyone assumed I'd been cooking for hours. The truth is I was still in my work clothes when I started prepping, and the whole thing came together while we sat around talking and opening wine. When I brought the bowls to the table, the colors alone got people excited. One friend went back for seconds before anyone else had even finished, which is always the best compliment.
Ingredients
- Boneless, skinless chicken thighs: These stay juicy and flavorful even at high heat, soaking up all that smoky chipotle without drying out.
- Red and yellow bell peppers: Roasting them brings out their sweetness and gives you those crispy, caramelized edges that make every bite interesting.
- Red onion: It softens and chars beautifully in the oven, adding a mild sweetness that balances the heat.
- Chipotle in adobo sauce: This is where the magic lives, bringing smoky depth and just enough spice to wake everything up.
- Smoked paprika: It layers in even more warmth and color, making the chicken look as good as it tastes.
- Ground cumin and dried oregano: These two give the dish that earthy, Mexican-inspired backbone that ties all the flavors together.
- Long-grain white rice: Fluffy and neutral, it soaks up all the juices from the chicken and veggies without competing for attention.
- Ripe avocados: Creamy and rich, they cool down the heat and add a luxurious texture to every spoonful.
- Fresh cilantro and lime juice: Bright and zesty, they lift the whole bowl and keep it from feeling too heavy.
- Jalapeño: Optional but worth it if you like a little extra kick mixed into the salsa.
Instructions
- Prep the oven and pan:
- Preheat your oven to 425°F and line a large baking sheet with parchment or foil. This high heat is what gives you those crispy, charred edges.
- Toss the chicken and veggies:
- In a big bowl, combine the chicken, peppers, and onion, then drizzle with olive oil and add all your spices and chipotle. Toss everything with your hands so every piece is coated in that smoky, spiced goodness.
- Roast until golden:
- Spread everything in an even layer on the sheet and roast for 25 to 30 minutes, stirring halfway through. You want the chicken cooked through and the veggies tender with some blackened spots.
- Cook the rice:
- While the oven does its thing, rinse your rice and combine it with water and salt in a saucepan. Bring it to a boil, then cover, lower the heat, and let it steam for 15 minutes before fluffing.
- Make the avocado salsa:
- Dice your avocados, tomato, red onion, and jalapeño if using, then toss them gently with cilantro, lime juice, and salt. Keep it chunky so every bite has texture.
- Build your bowls:
- Divide the fluffy rice among four bowls, pile on the roasted chicken and veggies, then spoon that bright avocado salsa over the top. Finish with lime wedges and extra cilantro if you like.
Save One night I served this to a friend who swore she didn't like spicy food, and she cleaned her entire bowl without a word of complaint. She said the avocado salsa made all the difference, cooling everything down just enough that the heat felt exciting instead of overwhelming. That's when I realized this dish isn't just about bold flavor, it's about balance, and that's what keeps people coming back for more.
Swaps and Substitutions
If chicken thighs aren't your thing, chicken breast works just fine, though you might want to check it a few minutes earlier to avoid drying it out. I've also made this with thick-cut zucchini and mushrooms when I wanted to skip the meat entirely, and the chipotle still carried the whole dish. For the rice, brown rice adds a nutty chew, and cauliflower rice makes it lighter if you're watching carbs.
How to Store and Reheat
Leftovers keep beautifully for up to three days in the fridge, stored in separate containers so the rice doesn't get soggy. I usually reheat the chicken and veggies in a hot skillet to crisp them up again, and warm the rice gently in the microwave with a damp paper towel over it. The avocado salsa is best made fresh, but if you have extra, press plastic wrap directly onto the surface and use it within a day before it browns.
Serving Suggestions
This bowl is hearty enough to stand on its own, but I love serving it with a side of black beans or a handful of tortilla chips for scooping. A cold Mexican lager or a crisp Sauvignon Blanc cuts through the richness and plays up the lime and cilantro beautifully. Sometimes I'll add a dollop of sour cream or crumbled queso fresco on top for extra creaminess.
- Serve with warm corn tortillas on the side for wrapping up bites taco style.
- Add pickled red onions or jalapeños for a tangy, crunchy contrast.
- Finish with a drizzle of hot sauce or crema if you want even more richness or heat.
Save This is the kind of meal that feels like a treat but doesn't ask much of you, and that's exactly why it's become one of my go-to dinners. Make it once, and I'm pretty sure you'll keep it in rotation too.
Recipe Guide
- → Can I make this dish ahead of time?
Yes, you can prep the ingredients in advance. Chop the vegetables and chicken up to 24 hours ahead and store separately in the refrigerator. The avocado salsa is best made fresh, but you can prep the ingredients and combine just before serving.
- → How spicy is this chicken tinga bowl?
The heat level is medium thanks to the chipotle in adobo sauce. You can easily adjust by using less chipotle for a milder version or keeping some jalapeño seeds in the salsa for extra kick. The creamy avocado helps balance the spice nicely.
- → What other proteins work well with this preparation?
Chicken breast works great if you prefer white meat, though thighs stay juicier during roasting. You could also use steak strips, shrimp (add during the last 10 minutes of cooking), or make it vegetarian with roasted sweet potatoes and black beans.
- → Can I use brown rice instead of white?
Absolutely. Brown rice adds nutty flavor and extra fiber, though it will need about 40-45 minutes to cook compared to 15 minutes for white rice. Start the brown rice before roasting the chicken so everything finishes around the same time.
- → How should I store leftovers?
Store components separately in airtight containers for up to 4 days. Keep the avocado salsa in a separate container and press plastic wrap directly onto the surface to prevent browning. Reheat the chicken and vegetables in a 350°F oven until warmed through.
- → What toppings complement this bowl?
Beyond the avocado salsa, try adding crumbled queso fresco or Cotija cheese, pickled red onions, sliced radishes, warm corn tortillas on the side, or a dollop of sour cream or Greek yogurt to cool down the spice.