Ingredients
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3 pounds skinless, boneless chicken thighs
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4 cups chicken stock
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1 cup water
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1 large yellow onion, halved
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3 peeled whole garlic cloves
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2 teaspoons kosher salt, plus more to taste
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½ teaspoon dried oregano
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2 tablespoons olive oil
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1 large onion, diced
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1 (7 ounce) can chipotle peppers in adobo sauce
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1 (28 ounce) can peeled plum tomatoes (preferably San Marzano)
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3 tablespoons chopped fresh cilantro, or more to taste
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2 tablespoons crumbled cotija cheese, or to taste
Directions
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Place chicken thighs, chicken stock, water, halved onion, garlic cloves, salt, and oregano in a large pot. Bring to a simmer over high heat; reduce to medium-low and cook, stirring occasionally, for 30 minutes. Remove from heat.
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Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.
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Pour broth through a strainer into a large bowl.
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Heat olive oil in the same pot over medium heat. Add diced onions and cook until beginning to soften, about 4 minutes. Transfer strained liquid to onions. Bring mixture to a boil over high heat; turn heat to medium-low; reduce broth by about half, 15 to 20 minutes.
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Transfer reserved boiled onions to a blender. Add chipotle peppers in adobo sauce. Swirl a bit of water in the can and add to the blender. Add tomatoes. Cover blender with the lid; pulse on and off until mixture is partially blended, then blend on medium speed until smooth, 1 or 2 minutes. Transfer to pot with broth and onions.
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Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low.
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Tear chicken into bite-size pieces and add to the pot. Cook another 10 to 15 minutes. Transfer to a serving dish; garnish with cilantro and crumbled cotija cheese.
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Chef John
Recipe Tips
You can substitute 3 1/2 cups of any fresh or canned tomato product for the 28-ounce can of San Marzano tomatoes.
Top with the usual suspects, like shredded cheese, chopped green onions, sour cream, etc.
Nutrition Facts (per serving)
| 483 | Calories |
| 30g | Fat |
| 14g | Carbs |
| 39g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 483 | |
| % Daily Value * | |
| Total Fat 30g | 38% |
| Saturated Fat 8g | 39% |
| Cholesterol 137mg | 46% |
| Sodium 1915mg | 83% |
| Total Carbohydrate 14g | 5% |
| Dietary Fiber 3g | 12% |
| Total Sugars 6g | |
| Protein 39g | 78% |
| Vitamin C 17mg | 18% |
| Calcium 107mg | 8% |
| Iron 4mg | 20% |
| Potassium 592mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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