Mexican Tinga

Ingredients

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• 3 pounds skinless, boneless chicken thighs
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• 4 cups chicken stock
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• 1 cup water
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• 1 large yellow onion, halved
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• 3 peeled whole garlic cloves
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• 2 teaspoons kosher salt, plus more to taste
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• ½ teaspoon dried oregano
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• 2 tablespoons olive oil
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• 1 large onion, diced
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• 1 (7 ounce) can chipotle peppers in adobo sauce
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• 1 (28 ounce) can peeled plum tomatoes (preferably San Marzano)
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• 3 tablespoons chopped fresh cilantro, or more to taste
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• 2 tablespoons crumbled cotija cheese, or to taste
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Instructions

1. 1
   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.
2. 2
   Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.
3. 3
   Pour broth through a strainer into a large bowl.
4. 4
   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.
5. 5
   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.
6. 6
   Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low.
7. 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.Chef John