Chef John's Chicken Tinga

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour 30 minutes

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

½ 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

Directions

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.