Huge Chicken Tinga

Ingredients

• 2 lbboneless skinless chicken thighs(thighs, please, thighs hold their moisture, breasts will betray you)
• 1.5 mediumyellow onion, halved (1/2 whole, 1 sliced)
• 5garlic cloves(3 smashed for the poach, 2 minced for the sauce)
• 2bay leaves
• 1.5 tsp, dividedkosher salt
• 1.5 lb (about 6)Roma tomatoes(or a 28 oz can of whole peeled tomatoes if your fresh tomatoes are sad)
• 2-3 peppers plus 1 tbsp adobo saucechipotle peppers in adobo(start with 2 if you're nervous, 3 if you mean it)
• 2 tbspneutral oil
• 1 tspdried oregano (Mexican if you can find it)
• 1/2 tspground cumin
• 1/2 tspblack pepper
• 12small corn tostadas or tortillas (for serving)
• 1/2 cupcrumbled queso fresco (for serving)
• 1sliced avocado (for serving)
• 2 tbspfresh cilantro, chopped (for serving)

Steps

1. 1

   Place the chicken thighs in a saucepan with the half-onion, 3 smashed garlic cloves, bay leaves, 1 tsp of the salt, and enough water to cover by an inch.

2. 2

   Bring to a gentle simmer over medium heat. Reduce to low and poach 18-20 minutes, until the chicken reaches 165F and is fork-tender. Do not boil hard — gentle simmer only.

3. 3

   Transfer the chicken to a plate (reserve 1 cup of the poaching liquid). Let it rest 5 minutes, then shred with two forks into bite-size threads. Cover loosely.

4. 4

   Char the tomatoes: heat a dry skillet over high heat and blister the whole tomatoes, turning, until blackened in spots and the skins loosen, about 6-8 minutes. (If using canned, skip this step.)

5. 5

   Transfer the charred tomatoes (and any juices) to a blender. Add the chipotles, adobo sauce, minced garlic, oregano, cumin, pepper, and 1/2 cup of the reserved poaching liquid. Blend until smooth.

6. 6

   Heat the oil in a large skillet or Dutch oven over medium heat. Add the sliced onion and remaining 1/2 tsp salt. Cook 6-8 minutes, stirring occasionally, until softened and lightly golden at the edges.

7. 7

   Pour the blended sauce into the skillet with the onions. Bring to a simmer and cook 5 minutes, stirring, until slightly thickened and the color deepens.

8. 8

   Add the shredded chicken and toss to coat. Pour in the remaining 1/2 cup of poaching liquid, reduce heat to low, and simmer 8-10 minutes, stirring occasionally, until the chicken is glossy and the sauce clings to every thread. Taste and adjust salt.

9. 9

   Serve piled on warm tostadas or in tortillas, topped with crumbled queso fresco, sliced avocado, and cilantro.