Chicken Tinga (Mexican Pulled Chicken)

🥘 Ingredients

• chicken broth
  4 c
• chicken thighs
  3 lb
• chipotle peppers in adobo sauce
  1 can (7-oz)
• garlic cloves
  3
• kosher salt
  2 tsp
• oregano
  1/2 tsp
• plum tomatoes
  1 28-oz can
• water
  1 c
• yellow onion (diced)
  1 large
• yellow onion (halved)
  1 large

🍳 Cookware

• stock pot
• pot
• blender

1. 1

   Add chicken thighs , yellow onion (halved) , garlic cloves , oregano , kosher salt , chicken broth , and water to a stock pot .

   chicken thighs: 3 lb, yellow onion (halved): 1 large, garlic cloves: 3, oregano: 1/2 tsp, kosher salt: 2 tsp, chicken broth: 4 c, water: 1 c
2. 2

   Turn heat to high until simmering.
3. 3

   Turn heat down and simmer for ⏱️ 30 minutes .
4. 4

   Remove onion and chicken and reserve.
5. 5

   Strain the remaining liquid.
6. 6

   Remove a few tablespoons of the chicken fat at the top and put into pot.
7. 7

   Saute yellow onion (diced) in the chicken fat for ⏱️ 5 minutes .

   yellow onion (diced): 1 large
8. 8

   Put the liquid back into the pot .
9. 9

   Put heat on high, and reduce by half.
10. 10

    Place the boiled onions, chipotle peppers in adobo sauce and plum tomatoes into a blender .

    chipotle peppers in adobo sauce: 1 can (7-oz), plum tomatoes: 1 28-oz can
11. 11

    Blend until smooth and transfer into the pot.
12. 12

    Set heat to med-high and simmer for ⏱️ 15 minutes .
13. 13

    Tear chicken in bite-sized pieces, stir into the sauce.
14. 14

    Cook the chicken for ⏱️ 15 minutes or until heated through.
15. 15

    Taste for salt.