Tinga de Pollo (Chicken Tinga) Recipe

Clean chicken thighs and pat them dry. Set aside.

Dice one onion and cut the other onion into julienne strips. Set aside.

Roughly chop the garlic. Set aside.

Cut chipotle chiles in half and remove seeds. Remove what you can with a paring knife. The remaining seeds will be easy to remove after the soaking process.

Place sauté pan on the stovetop at medium heat. Add dried chiles to the pan and toast them for 1 minute or until fragrant.

Half-fill a saucepan with water and place the saucepan on the stovetop at high heat. Once the water is hot, turn off the heat on the stovetop and add the chiles.

Soak them for 30 minutes.

Place sauté pan on the stovetop at medium-low heat. Add olive oil and allow it to heat.

Add diced onions and garlic. Sauté for 5-7 minutes. Add oregano, ground cumin, and cumin seeds. Sauté for an additional 5-7 minutes.

Blend the chopped onion/garlic mixture with soaked chiles and fire-roasted tomatoes in a blender.

Blend until smooth.

Place a pot on the stovetop at medium-low heat. Add olive oil and allow it to heat.

Add the julienne onion strips and sauté them for 40-50 minutes to allow them to caramelize moderately. Turn the stovetop to low heat if the onions are cooking too quickly.

Add blended adobo, chicken stock, water, apple cider vinegar, brown sugar, salt, and ground pepper. Stir.

Cover the pot with its lid and allow the adobo to cook for 10-15 minutes to marry the flavors.

Add the chicken thighs to the pot. Stir.

Cover the pot with its lid. Cook the chickens for 20-25 minutes or until the chicken is tender.

Remove the chicken from the adobo. Shred the chicken.

Remove the lid, and increase the heat on the stovetop to medium-high.

Cook for 10-15 minutes or until the sauce reduces to a thick consistency.

Add the shredded chicken back to the pot.

Squeeze lime juice over chicken tinga.

Serve the chicken tinga with tortillas, sliced jalapeno peppers, avocado slices, and sour cream.

Garnish with chopped cilantro.

Spice Level: