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Chef John's Spicy Chicken Tinga

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PREP TIME
15 min
COOKING TIME
75 min
TOTAL TIME
90 min
SERVINGS
6 servings
Dinner Mexican
Chef John's Spicy Chicken Tinga
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
  • 1/2 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
1
Combine chicken thighs, chicken stock, water, and a halved onion in a large cooking vessel.
2
Heat the mixture over high intensity; then decrease to low-medium and cook, stirring occasionally, for 30 minutes.
3
Remove from heat.
4
Separate the onion halves using a utensil with holes; transfer chicken thighs to another container.
5
Strain the broth into a large container using a fine-mesh sieve.
6
Heat olive oil in the same cooking vessel over medium heat.
7
Add diced onions and cook until they begin to soften, approximately 4 minutes.
8
Transfer the strained liquid to the onions.
9
Bring the mixture to a boil over high heat; then decrease to low-medium and reduce the broth by about half, 15 to 20 minutes.
10
Transfer the reserved boiled onions to a food processor.
11
Add chipotle peppers in adobo sauce.
12
Swirl a bit of water around the can and add to the food processor.
13
Add tomatoes.
14
Cover the food processor with a lid; pulse on and off until the mixture is partially blended, then blend on medium speed until smooth, 1 or 2 minutes.
15
Transfer to the pot with broth and onions.
16
Increase heat to medium-high; simmer 15 minutes or so, depending on how thick you want the sauce.
17
Reduce heat to low-medium.
18
Tear chicken into bite-size pieces and add to the pot.
19
Cook another 10 to 15 minutes.
20
Transfer to a serving dish; garnish with cilantro and crumbled cotija cheese.