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1. Combine the chicken thighs, half of the white onion (quartered), 1 garlic clove, bay leaf, half the salt and the chicken broth in a medium pot. Bring to a gentle simmer, cover and cook 18-20 minutes until the chicken is cooked through and tender.
1.5 lb Boneless skinless chicken thighs,
0.5 piece White onion,
1.0 clove Garlic,
1 piece Bay leaf,
1 cup Chicken broth,
0.5 tsp Salt
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2. Meanwhile, char the Roma tomatoes in a dry skillet over medium-high heat or under a broiler, turning, for 8-10 minutes until blackened in spots and soft. Remove the chicken to a plate and shred with two forks; reserve the poaching broth and discard the bay leaf.
4 pieces Roma tomatoes
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3. Blend the charred tomatoes with the chipotle peppers, adobo sauce, remaining 2 garlic cloves, oregano, cumin and 0.5 cup of the reserved poaching broth until smooth.
4 pieces Roma tomatoes,
2.0 clove Garlic,
2 piece Chipotle peppers in adobo,
1 tbsp Adobo sauce from the can,
1 tsp Dried Mexican oregano,
0.5 tsp Ground cumin,
0.5 cup Chicken broth
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4. Thinly slice the remaining white onion half. Heat the avocado oil in a large skillet over medium-high heat and cook the onion 4 minutes until softened and lightly browned. Pour in the blended sauce and simmer 6-8 minutes until thickened and darker in color.
0.5 piece White onion,
1 tbsp Avocado oil
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5. Stir in the shredded chicken and remaining salt. Simmer 5 minutes, adding a splash of reserved broth if needed, until the sauce clings to the chicken. Finish with the juice of 1 lime.
1.5 lb Boneless skinless chicken thighs,
1 cup Chicken broth,
0.5 tsp Salt,
1 piece Limes
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6. Slice the radishes thinly, chop the cilantro and dice the avocado. Spoon the warm tinga into the lettuce leaves and top with avocado, radishes and cilantro. Serve with the remaining lime cut into wedges for squeezing.
12 piece Butter lettuce leaves,
1 piece Limes,
0.2 cup Fresh cilantro,
4 piece Radishes,
1 piece Avocado
