Mexican Tinga Chicken 2
  • 2 lbs boneless skinless chicken thighs (I use breasts of course)
  • 2 tblsp vegetable oil
  • 1 onion, halved and sliced thin
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1 can (14.5-oz) fire-roasted diced tomatoes
  • 1/2 c chicken broth
  • 2 tblsp minced canned chipotle chili in adobo sauce plus 2 tsp adobo sauce (I accidentally only had chipotle salsa and used about 3 tblsp; it was mild yet tasty)
  • 1/2 tsp brown sugar
  • 1 tsp grated lime zest plus 2 tblsp juice
  • Pat chicken dry and season with salt and pepper. Heat 1 tblsp oil in large Dutch oven over medium high heat until shimmering. Add half of chicken and brown on both sides, 3-4 min per side. Transfer to large plate. Repeat with remaining chicken.
  • Reduce heat to medium, add remaining 1 tblsp oil to now-empty pot, and heat until shimmering. Add onion and cook, stirring frequently, until browned, about 5 minutes. Add garlic, cumin, and cinnamon and cook until fragrant, about 1 minute. Add tomatoes, broth, chipotle, and sugar and bring to a boil.
  • Return chicken to pot, reduce heat to medium-low, cover, and simmer until chicken is cooked, 15-20 minutes. Transfer chicken to cutting board.
  • Transfer cooking liquid to blender and process until smooth, 15-30 seconds. Return sauce to pot. Use two forks to shred chicken into bite-sized pieces. Return chicken to pot with sauce. Cook over medium heat, stirring frequently until sauce is thickened and clings to chicken, 10+ minutes. Stir in lime zest and juice. Season with salt and pepper to taste.
Source: Cook's Illustrated Jul/Aug 2016