Chef John's Chicken Tinga

Name: Chef John's Chicken Tinga
Total time: 90
Yield: 6
Ingredients: 3 pounds skinless, boneless chicken thighs; 4 cups chicken stock; 1 cup water; 1 large yellow onion, halved; 3 peeled whole garlic cloves; 2 teaspoons kosher salt, plus more to taste; 0.5 teaspoon dried oregano; 2 tablespoons olive oil; 1 large onion, diced; 1 (7 ounce) can chipotle peppers in adobo sauce; 1 (28 ounce) can peeled plum tomatoes (preferably San Marzano); 3 tablespoons chopped fresh cilantro, or more to taste; 2 tablespoons crumbled cotija cheese, or to taste

Recipe by John Mitzewich from allrecipes.com

Dinner 2 Hr. 30 Mins.

Ingredients

6 servings

•

3 pounds skinless, boneless chicken thighs
•

4 cups chicken stock
•

1 cup water
•

1 large yellow onion, halved
•

3 peeled whole garlic cloves
•

2 teaspoons kosher salt, plus more to taste
•

0.5 teaspoon dried oregano

•

2 tablespoons olive oil
•

1 large onion, diced
•

1 (7 ounce) can chipotle peppers in adobo sauce
•

1 (28 ounce) can peeled plum tomatoes (preferably San Marzano)
•

3 tablespoons chopped fresh cilantro, or more to taste
•

2 tablespoons crumbled cotija cheese, or to taste

Instructions

Place chicken thighs, chicken stock, water, halved onion, garlic cloves, salt, and oregano in a large pot. Bring to a simmer over high heat; reduce to medium-low and cook, stirring occasionally, for 30 minutes. Remove from heat.
Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.
Pour broth through a strainer into a large bowl.
Heat olive oil in the same pot over medium heat. Add diced onions and cook until beginning to soften, about 4 minutes. Transfer strained liquid to onions. Bring mixture to a boil over high heat; turn heat to medium-low; reduce broth by about half, 15 to 20 minutes.
Transfer reserved boiled onions to a blender. Add chipotle peppers in adobo sauce. Swirl a bit of water in the can and add to the blender. Add tomatoes. Cover blender with the lid; pulse on and off until mixture is partially blended, then blend on medium speed until smooth, 1 or 2 minutes. Transfer to pot with broth and onions.
Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low.
Tear chicken into bite-size pieces and add to the pot. Cook another 10 to 15 minutes. Transfer to a serving dish; garnish with cilantro and crumbled cotija cheese.