Chicken Tinga

Ingredients

• 2 pounds boneless skinless chicken thighs
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 bay leaf
• 1 tablespoon extra-virgin olive oil
• 1 large white onion (thinly sliced)
• 3 garlic cloves (minced)
• 1 (14-ounce ) can fire-roasted diced tomatoes
• 2 to 3 chipotle peppers in adobo
• 2 tablespoons adobo sauce (from the can)
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• ½ cup chicken broth (reserved from cooking liquid)
• corn tortillas
• avocado
• queso fresco or cotija cheese
• cilantro
• lime wedges
• sour cream or crema

Steps

1. 1

   Cook the chicken. Add the chicken to a pot with the salt, pepper, bay leaf and enough water to cover. Bring to a simmer and cook for 15 to 20 minutes, until the chicken is cooked through. Remove the chicken and shred with forks. Reserve about ½ cup of the cooking liquid.

2. 2

   Sauté the onion. In a large skillet, heat the oil over medium heat. Add the onion and cook for 8 to 10 minutes, until soft and lightly caramelized. Add the garlic and stir for another 30 seconds.

3. 3

   Make the tinga sauce. While the onions are sautéing, add the tomatoes, chipotle peppers, adobo sauce, oregano, cumin, and chicken broth to a high-powered blender. Blend until smooth. Pour the sauce into the skillet with the onions and garlic and simmer for 5 to 7 minutes.

4. 4

   Combine the chicken and sauce. Add the shredded chicken to the skillet and toss well to combine. Simmer for another 5 minutes, until the chicken absorbs the smoky tomato-chipotle flavor, then serve.