Chef John's Chicken Tinga

Recipe View In a large pot, combine chicken thighs, chicken stock, water, halved onion, garlic cloves, salt, and oregano. (Prep time: 5 minutes)

Recipe View Bring to a simmer over high heat, then reduce to medium-low and cook, stirring occasionally, for 30 minutes. Remove from heat. (Cook time: 30 minutes)

Recipe View Using a slotted spoon, transfer onion halves to a bowl and chicken thighs to a separate bowl.

Recipe View Pour the broth through a strainer into a large bowl.

Recipe View Heat olive oil in the same pot over medium heat. Add diced onions and cook until softened, about 4 minutes. (Cook time: 4 minutes)

Recipe View Add the strained broth to the pot with the softened onions. Bring to a boil over high heat, then reduce to medium-low and simmer until the broth has reduced by about half, approximately 15 to 20 minutes. (Cook time: 15-20 minutes)

Recipe View Transfer the reserved boiled onion halves to a blender. Add chipotle peppers in adobo sauce, along with a little water swirled in the can to capture any remaining sauce. Add tomatoes. (Prep time: 5 minutes)

Recipe View Cover the blender and pulse a few times to start, then blend on medium speed until smooth, about 1 to 2 minutes. Transfer the blended sauce to the pot with the broth and onions. (Blend time: 1-2 minutes)

Recipe View Increase heat to medium-high and simmer for about 15 minutes, or until the sauce has thickened to your liking. Reduce heat to medium-low. (Cook time: 15 minutes)

Recipe View Tear the cooked chicken into bite-sized pieces and add it to the pot. Cook for another 10 to 15 minutes, allowing the chicken to absorb the flavors of the sauce. (Cook time: 10-15 minutes)

Recipe View Transfer the Chicken Tinga to a serving dish and garnish with fresh cilantro and crumbled cotija cheese. Serve hot and enjoy!