Chicken Tinga

Poach the Chicken

Place the chicken thighs in a medium saucepan and cover with cold water by about 1 inch.

Add the bay leaf and 1/2 teaspoon of salt to the water.

Bring the water to a boil over high heat, then reduce to a gentle simmer.

Simmer the chicken for 15 minutes, or until cooked through and no longer pink inside.

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes.

Use two forks to shred the chicken into thin, bite-sized strips.

Make the Chipotle Sauce

Add the chopped tomatoes, chipotle peppers, and adobo sauce to a blender.

Blend on high until completely smooth, about 30 seconds.

Sauté the Aromatics

Heat the olive oil in a large skillet over medium-high heat until shimmering.

Add the sliced onion to the skillet.

Cook, stirring occasionally, until the onion is softened and golden at the edges, about 6 to 8 minutes.

Add the minced garlic to the skillet.

Cook, stirring constantly, for 1 minute until fragrant.

Sprinkle in the cumin and Mexican oregano.

Stir to coat the onions and garlic in the spices for about 30 seconds.

Simmer the Tinga

Pour the blended chipotle tomato sauce into the skillet.

Pour in the chicken broth and stir to combine everything.

Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally.

Add the shredded chicken to the simmering sauce.

Stir well so every piece of chicken is coated in the sauce.

Reduce heat to medium-low and cook for an additional 5 minutes until the sauce thickens slightly.

Season and Serve

Taste the tinga and adjust seasoning with the remaining salt and black pepper.

Remove the skillet from heat and serve hot on tostadas, in tacos, or over rice.