The last two nights we had chicken tinga bowls which I forgot to photograph. They looked like a bowl of rice with chicken cooked with peppers, onions, chipotles and enchilada sauce, guacamole, and salsa.
Tonight I made a take on Serious Eats’ Peruvian grilled chicken. I used boneless skinless thighs instead of a whole chicken and “grilled” it in cast iron because we didn’t feel like lighting up the grill. With it I made the asparagus and white bean salad @Smithy posted about and I agree, it’s a keeper. Thanks, @Smithy!
After a week or more of comfort food as my husband nursed his cold, we’re welcoming back the spice!
