Chef John's Chicken Tinga Recipe

In a large pot, combine chicken thighs, chicken broth, water, halved onion, garlic cloves, salt, and oregano. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and cook for 30 minutes, stirring occasionally. Remove from heat when done.

Using a slotted spoon, transfer the onion halves into a bowl, then move the chicken thighs to a separate bowl.

Strain the broth through a fine mesh strainer into a large bowl.

Heat olive oil in the same pot over medium heat. Add diced onions and sauté until they begin to soften, about 4 minutes. Pour the strained broth into the onions, bring to a boil over high heat, then reduce the heat to medium-low. Simmer for 15 to 20 minutes, allowing the broth to reduce by about half.

Transfer the cooked onions to a blender. Add the chipotle peppers in adobo sauce, along with a little water from the can. Then, add the tomatoes. Secure the lid and pulse on and off until the mixture is partially blended, then blend on medium speed for 1 to 2 minutes until smooth. Pour the mixture into the pot with the broth and onions.

Increase the heat to medium-high and simmer for about 15 minutes, or until the sauce reaches your desired thickness. Lower the heat back to medium-low.