Instructions:
- Poach and Shred the Chicken: Place chicken, water/broth, 1/2 onion, smashed garlic, and bay leaf in the stockpot. Bring to a boil, then reduce heat and simmer until fully cooked (165°F internal temp, about 20 minutes). Remove chicken, reserving 1 cup of the poaching liquid. Shred the chicken coarsely using two forks. Set aside.
- Roast Tomatoes (Recommended): Lightly char the Roma tomatoes directly over a gas flame or under a broiler until skin is blistered and softened.
- Prepare the Sauce Base: In a blender, combine the charred tomatoes, chipotle peppers, adobo sauce, oregano, cumin, and vinegar. Add 1/2 cup of the reserved poaching liquid. Blend until completely smooth. Taste and adjust salt/pepper.
- Sauté Aromatics: Heat oil in a large skillet over medium heat. Add the thinly sliced onion and sauté until soft and translucent (about 5–7 minutes). Add minced garlic and cook for 1 minute until fragrant.
- Simmer the Tinga: Pour the blended sauce mixture into the skillet with the onions and garlic. Bring to a gentle simmer. Cook for 5 minutes, stirring occasionally, to allow the flavours to meld and the sauce to thicken slightly.
- Combine and Finish: Add the shredded chicken to the simmering sauce. Stir thoroughly to ensure every piece is coated. If the mixture looks too dry, stir in more reserved poaching liquid, a splash at a time, until the texture is saucy but not watery. Simmer gently for another 5–10 minutes. Adjust final seasoning (salt/pepper) before serving.