Make Chicken Tinga for dinner tonight, and you’ll thank yourself all week long for the leftovers. They’re smoky, spicy, and just what you need on Taco Tuesday, Tostada Thursday, or any weeknight at all. Muchas gracias, you!
In a Dutch Oven or large stock pot, add chicken, onion, garlic, and 1 tablespoon salt. Add water to cover and bring to boil. Reduce heat, cover, and simmer until chicken is cooked through, about 20 minutes.
Remove chicken from pot. Shred chicken, discarding skin and bones (you should have about 4 cups chicken). Remove and set aside 1 cup cooking liquid (chicken stock). See notes for how to save the remaining chicken stock.
Meanwhile, in a medium saucepan bring 4 cups water to boil. Add tomatoes and boil until the skin begins to pull back, about 5 minutes. Remove and transfer to blender.
To the blender with the tomatoes, add reserved chicken stock, chipotle chiles in adobo, onion, garlic, and chicken bouillon. Blend until smooth, about 2 minutes.
In a Dutch oven or large saucepan over medium-high heat, heat olive oil until just smoking. And onions and cook until softened, about 5 minutes.
Add half the sauce and bring to boil. Stir in chicken, adding more sauce if desired (the heat of the dish comes from the sauce, so use less sauce for a less spicy dish and more sauce for a spicier dish). Boil until slightly thickened, about 2 minutes.
Remove from heat and serve in tortillas with Mexican rice, shredded lettuce, and cheese.