Ingredients
1.4 kg skinless, boneless chicken thighs
950 ml chicken stock
240 ml water
1 large yellow onion, halved
3 whole garlic cloves, peeled
10 g kosher salt, plus more to taste
2.5 g dried oregano
30 ml olive oil
1 large onion, diced
1 can (198 g) chipotle peppers in adobo sauce
1 can (794 g) peeled plum tomatoes (San Marzano preferred)
45 g fresh cilantro, chopped, or more to taste
30 g crumbled cotija cheese, or to taste
Directions
Step 1
In a large pot, combine chicken thighs, chicken stock, water, halved onion, garlic cloves, salt, and oregano. Bring to a simmer over high heat, then reduce to medium-low and cook for 30 minutes, stirring occasionally. Remove from heat.
Step 2
Use a slotted spoon to transfer the onion halves to a bowl and the chicken thighs to a separate bowl.
Step 3
Strain the broth into a large bowl.
Step 4
Heat olive oil in the same pot over medium heat. Add diced onions and cook until beginning to soften, about 4 minutes. Pour the strained liquid over the onions. Bring the mixture to a boil over high heat, then reduce to medium-low and simmer until the broth reduces by about half, 15 to 20 minutes.
Step 5
Transfer the boiled onions to a blender. Add chipotle peppers and a bit of water from the can. Add the tomatoes. Cover the blender and pulse until partially blended, then blend on medium speed until smooth, 1 to 2 minutes. Transfer the mixture to the pot with the broth and onions.
Step 6
Increase the heat to medium-high and simmer for 15 minutes or until the desired sauce thickness is achieved. Then reduce the heat to medium-low.
Step 7
Tear the chicken into bite-size pieces and add to the pot. Cook for another 10 to 15 minutes. Transfer to a serving dish and garnish with cilantro and crumbled cotija cheese.