Chef John's chicken tinga is full of Mexican flavors and tastes just like you'd get at a taqueria; perfect on a crispy tortilla with your favorite toppings.
Preparation Time
15 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 30 mins
Calories
483 Calories
Recipe Instructions
Step 1
Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.
Step 2
Pour broth through a strainer into a large bowl.
Step 3
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.
Step 4
Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low.
Step 5
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.
Step 6
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.
Step 7
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.
Ingredients
1 cup water
2 tablespoons olive oil
1 large onion, diced
4 cups chicken stock
1 (7 ounce) can chipotle peppers in adobo sauce
3 pounds skinless, boneless chicken thighs
3 tablespoons chopped fresh cilantro, or more to taste
2 teaspoons kosher salt, plus more to taste
3 peeled whole garlic cloves
1 large yellow onion, halved
1 (28 ounce) can peeled plum tomatoes (preferably San Marzano)
