Chef Johns Chicken Tinga Tarifi

Malzemeler

• 3 pounds skinless, boneless chicken thighs4 cups chicken stock1 cup water1 large yellow onion, halved3 peeled whole garlic cloves2 teaspoons kosher salt, plus more to taste0.5 teaspoon dried oregano2 tablespoons olive oil1 large onion, diced1 (7 ounce) can chipotle peppers in adobo sauce1 (28 ounce) can peeled plum tomatoes (preferably San Marzano)3 tablespoons chopped fresh cilantro, or more to taste2 tablespoons crumbled cotija cheese, or to taste

Hazırlanışı

1. Place chicken thighs, chicken stock, water, halved onion, garlic cloves, salt, and oregano in a large pot. Bring to a simmer over high heat; reduce to medium-low and cook, stirring occasionally, for 30 minutes. Remove from heat.
2. Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.
3. Pour broth through a strainer into a large bowl.
4. Heat olive oil in the same pot over medium heat. Add diced onions and cook until beginning to soften, about 4 minutes. Transfer strained liquid to onions. Bring mixture to a boil over high heat; turn heat to medium-low; reduce broth by about half, 15 to 20 minutes.
5. Transfer reserved boiled onions to a blender. Add chipotle peppers in adobo sauce. Swirl a bit of water in the can and add to the blender. Add tomatoes. Cover blender with the lid; pulse on and off until mixture is partially blended, then blend on medium speed until smooth, 1 or 2 minutes. Transfer to pot with broth and onions.
6. Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low.
7. Tear chicken into bite-size pieces and add to the pot. Cook another 10 to 15 minutes. Transfer to a serving dish; garnish with cilantro and crumbled cotija cheese.

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