1 tablespoon extra-virgin olive oil
1 1/2 pounds chicken (recipe recommends skin-on, bone-in chicken thighs, I used chicken breasts)
1 cup medium diced white onion
2 medium cloves garlic, smashed and peeled
1 large tomatillo, husk removed, rinsed, and roughly chopped
1/2 teaspoon Mexican oregano
1/4 teaspoon ground cumin
One (14.5-ounce) can fire-roasted diced or crushed tomatoes
2 tablespoons (~2 chipotles) roughly chopped chipotles plus 2 tablespoons adobo sauce
1/2 cup homemade chicken stock or low-sodium chicken broth
1 bay leaf
Kosher salt
For serving: Warm corn tortillas, onion, cilantro, grated cotija cheese, and lime wedges for serving
Procedures
1 Heat oil in a Dutch oven or large pot over medium-high heat until shimmering. Add chicken (if skin on cook skin-side down) and cook until well browned, about 6 minutes. Flip and continue to cook until other side is lightly browned, about 3 minutes. Transfer chicken to a plate, leaving fat in pan, and set aside.
2 Add onions and garlic to Dutch oven and cook, stirring occasionally, until onions have browned around the edges, about 5 minutes. Add tomatillo and cook until browned around the edges, about 4 minutes. Add oregano and cumin and cook until fragrant, about 30 seconds. Add tomatoes, chipotle, and adobo sauce and stir to combine. Remove from heat.
3 Transfer sauce to the jar of a blender or use an immersion blender and puree until smooth. Pour sauce back into pan, stir in chicken stock and bay leaf, and bring to a boil over medium heat. Nestle chicken thighs in sauce, reduce to a simmer, and cook until meat registers 165°F in thickest part of thigh on an instant-read thermometer. Transfer chicken to a plate and let sit until cool enough to handle. Remove sauce from heat and discard bay leaf.
4 Pull chicken meat into strips, discarding skin, any large pieces of fat, and bones. Stir chicken into sauce and cook over medium heat until warmed through, about 3 minutes. Remove from heat and season with salt to taste.
5 Spoon chicken into warm tortillas or over a salad and top with tomatillo salsa, onion, cilantro, and cotija cheese. Serve with lime wedges.
Procedures
1 Heat oil in a Dutch oven or large pot over medium-high heat until shimmering. Add chicken (if skin on cook skin-side down) and cook until well browned, about 6 minutes. Flip and continue to cook until other side is lightly browned, about 3 minutes. Transfer chicken to a plate, leaving fat in pan, and set aside.2 Add onions and garlic to Dutch oven and cook, stirring occasionally, until onions have browned around the edges, about 5 minutes. Add tomatillo and cook until browned around the edges, about 4 minutes. Add oregano and cumin and cook until fragrant, about 30 seconds. Add tomatoes, chipotle, and adobo sauce and stir to combine. Remove from heat.
3 Transfer sauce to the jar of a blender or use an immersion blender and puree until smooth. Pour sauce back into pan, stir in chicken stock and bay leaf, and bring to a boil over medium heat. Nestle chicken thighs in sauce, reduce to a simmer, and cook until meat registers 165°F in thickest part of thigh on an instant-read thermometer. Transfer chicken to a plate and let sit until cool enough to handle. Remove sauce from heat and discard bay leaf.
4 Pull chicken meat into strips, discarding skin, any large pieces of fat, and bones. Stir chicken into sauce and cook over medium heat until warmed through, about 3 minutes. Remove from heat and season with salt to taste.
5 Spoon chicken into warm tortillas or over a salad and top with tomatillo salsa, onion, cilantro, and cotija cheese. Serve with lime wedges.
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