Directions

1. 1

   Heat the canola oil in a large heavy-bottomed pot or Dutch oven over medium heat. Once shimmering, add the sliced onion and cook for 5–7 minutes, stirring occasionally, until the onion becomes translucent and begins to soften.

2. 2

   Add the minced garlic to the pot and cook for about 1 minute, stirring constantly, until fragrant.

3. 3

   Stir in the chopped chipotles in adobo and dried oregano, cooking for 30 seconds to 1 minute to bloom the oregano and distribute the smoky pepper flavor.

4. 4

   Pour in the canned diced tomatoes (including their juices) and add the salt. Stir well to combine all ingredients.

5. 5

   Place the chicken thighs directly into the tomato-adobo sauce. The sauce does not need to fully cover the chicken. Bring the mixture to a simmer over medium-high heat.

6. 6

   Reduce the heat to medium-low and partially cover the pot with a lid (leaving it slightly ajar to allow steam to escape). Simmer for 25–30 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F when measured in the thickest part without touching bone.

7. 7

   Remove the pot from the heat. Using two forks or tongs, shred the cooked chicken thighs directly in the pot, breaking the meat into bite-sized pieces. Stir the shredded chicken back into the sauce to blend thoroughly.

8. 8

   Taste and adjust seasoning if needed. Serve warm over rice, in corn tortillas, on tostadas, or in your preferred vessel. The chicken tinga will keep refrigerated for up to 4 days.