Chicken Tinga

Instructions

1. Poach the chicken
   In a large pot, place chicken breasts, half the sliced onion, 2 whole garlic cloves, bay leaves, and 1 teaspoon salt. Cover with water by 1 inch. Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes until chicken is cooked through. Remove chicken and let cool slightly before shredding with two forks. Reserve 1/4 cup of the cooking liquid.
2. Prepare the sauce base
   While the chicken cooks, blend the diced tomatoes and chipotle peppers with adobo sauce in a food processor or blender until smooth.
3. Sauté aromatics
   In a large skillet, heat the vegetable oil over medium heat. Add the diced half of the onion and cook until softened and translucent, about 5 minutes. Add the minced garlic, oregano, and cumin, and cook for another 30 seconds until fragrant.
4. Cook the sauce
   Pour the blended tomato-chipotle mixture into the skillet with the onions. Bring to a simmer and cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
5. Combine chicken and sauce
   Add the shredded chicken and reserved 1/4 cup of cooking liquid to the sauce. Stir well to coat the chicken with the sauce. Simmer for another 5-10 minutes to allow the flavors to combine, adding more cooking liquid if needed to maintain desired consistency.
6. Finish and season
   Stir in the fresh lime juice. Taste and adjust seasoning with additional salt if needed. Remove from heat and let stand for 5 minutes before serving to allow flavors to develop further.