Tinga de Pollo

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 whole medium yellow onion, halved
• 14.5 oz canned diced tomatoes
• 2 whole chipotle pepper in adobo sauce
• 3 whole garlic cloves, minced
• 1 lb waxy potatoes (red or yukon gold), cubed
• 1.5 cups chicken broth
• 2 tbsp olive oil
• 1 to taste salt and pepper

Instructions

1. 1

   Heat olive oil in a large pot over medium-high heat until shimmering, ~90 seconds.

2. 2

   Add chicken thighs and onion halves. Cook without stirring until chicken browns, ~5 minutes.

3. 3

   Flip chicken and cook another 4 minutes until golden. Remove chicken and onion to a plate.

4. 4

   Add minced garlic to the pot. Stir constantly for 30 seconds until fragrant.

5. 5

   Pour in canned tomatoes with their juice. Add chipotle peppers and adobo sauce.

6. 6

   Stir, then add broth. Bring to a boil, then reduce heat to medium-low.

7. 7

   Return chicken and onion to the pot. Add potatoes and stir to combine.

8. 8

   Cover and simmer 20 minutes until potatoes are tender and chicken shreds easily.

9. 9

   Remove chicken. When cool enough to handle, shred with two forks. Discard bones.

10. 10

    Blend chipotle peppers into the sauce using an immersion blender until smooth.

11. 11

    Stir shredded chicken back into the pot. Taste and adjust with salt and pepper.

12. 12

    Serve hot over rice, in tostadas, or with warm flour tortillas.

Tools you’ll need

• large pot with lid (4-5 quart minimum)
• cutting board
• chef's knife
• wooden spoon
• immersion blender
• two forks for shredding

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