Chicken Tinga

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 2 cup chicken broth
• 1 medium white onion
• 3 clove garlic
• 14½ oz canned diced tomatoes
• 2 chipotle peppers in adobo sauce
• 1 tbsp adobo sauce
• 1 tsp dried oregano
• ½ tsp cumin
• 1 bay leaf
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 12 corn tortillas (optional)
• 1 avocado (optional)
• ¼ cup fresh cilantro (optional)
• 1 lime (optional)

Steps

1. Season chicken thighs with salt and pepper. In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear chicken until browned on both sides, about 3-4 minutes per side. Remove chicken and set aside.
2. Add remaining 1 tablespoon olive oil to the pot. Add sliced onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
3. In a blender, combine diced tomatoes, chipotle peppers, adobo sauce, oregano, and cumin. Blend until smooth.
4. Pour the tomato-chipotle mixture into the pot with the onions and garlic. Add chicken broth and bay leaf. Bring to a simmer.
5. Return the seared chicken thighs to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through and tender.
6. Remove chicken from the pot and shred using two forks. Discard the bay leaf. Return shredded chicken to the sauce and stir to combine. Simmer for another 5-10 minutes to allow flavors to meld and sauce to thicken slightly.
7. Serve warm with corn tortillas, topped with sliced avocado, fresh cilantro, and a squeeze of lime, if desired.