Chickpea Tinga Tacos

🥘 Ingredients

• bell pepper
  4 unit
• butter
  8 tbsp
• cilantro
  ½ oz
• cooking oil
  1 tbsp
• diced chicken
  20 oz
• jasmine rice
  1.5 c
• lime
  2 unit
• peanuts
  1 unit
• pepper
• salt
• sugar
  2 tsp
• sweet soy glaze
  1/2 c
• sweet thai chili sauce
  2 oz
• yellow onion
  4 unit

🍳 Cookware

• small pot
• large pan

1. 

   1

   Wash and dry produce. bell pepper halve and cut into strips. yellow onion halve, peel and slice. lime zest and quarter. cilantro finely chop. small pot bring to low heat with jasmine rice , 1¼ cups water (2¼ for 4), and pinch of salt . Cover, simmer until tender, ⏱️ 18 minutes . Keep covered off heat. large pan heat cooking oil . A couple of peanuts and 1 tsp sugar ; stir until coated. Same pan, add rest of bell pepper and yellow onion . Season salt and pepper . Cook, ⏱️ 9 minutes . Transfer to plate. Same pan, add diced chicken , season, ⏱️ 6 minutes until 165 degrees. Mix in sweet soy glaze , sweet thai chili sauce , 1 TBSP butter . Cook, stirring, ⏱️ 2 minutes . Fluff rice, stir 1 TBSP butter and lime zest to taste. Season. Build bowls: rice, chicken, peas, and cilantro. Serve lime wedges. *Note:* Cook chicken until internal temperature reaches 165°F.

   bell pepper: 2 unit, yellow onion: 2 unit, lime: 2 unit, cilantro: ½ oz, jasmine rice: 1.5 c, salt, cooking oil: 1 tbsp, peanuts: 1 unit, sugar: 2 tsp, bell pepper: 2 unit, yellow onion: 2 unit, salt, pepper, diced chicken: 20 oz, sweet soy glaze: 1/2 c, sweet thai chili sauce: 2 oz, butter: 4 tbsp, butter: 4 tbsp