Instructions

• Pat the 3 boneless, skinless chicken breasts dry with paper towels and season both sides with kosher salt and black pepper to taste.
• Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat. When the oil is hot, add the chicken and brown 3–4 minutes per side, until golden. Transfer the chicken to a plate and set aside.
• In a large Dutch oven, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the sliced white onion and sauté 4–5 minutes, stirring occasionally, until softened and translucent.
• Add the minced garlic to the onion and sauté about 1 minute, stirring frequently, until fragrant.
• Remove the Dutch oven from the heat. Carefully transfer the onion-garlic mixture to a blender.
• To the blender add 2 to 4 chipotle chiles in adobo (depending on desired heat) plus 1 tablespoon of the adobo sauce, the chopped jalapeño, the 15-ounce can fire-roasted tomatoes or salsa, 1 cup chicken broth, 4 tablespoons honey, 1 tablespoon brown sugar, 1 1/2 teaspoons ground cumin, 1 teaspoon dried oregano, 2 tablespoons freshly chopped cilantro, 1 tablespoon lime juice, and 1 teaspoon lime zest. Add salt and pepper to taste.
• Cover and purée the mixture until smooth. If the mixture is very hot, vent the blender lid slightly and hold a towel over it to prevent splatter.
• Return the puréed sauce to the Dutch oven. Add the browned chicken breasts and the 1 bay leaf to the sauce.
• Bring the sauce to a gentle simmer over medium-low heat. Cover partially and cook 15–20 minutes, or until the chicken is cooked through and very tender.
• Remove the chicken breasts to a cutting board and remove and discard the bay leaf from the sauce. Using two forks, shred the chicken into bite-sized pieces.
• Return the shredded chicken to the Dutch oven and stir to combine with the sauce. Simmer uncovered over medium-low heat for 10 more minutes to let the flavors meld and the sauce thicken slightly. Taste and adjust salt and pepper if needed.
• Serve the chicken tinga warm in taco tortillas and top as desired with chopped fresh cilantro, cotija cheese, lime wedges, pickled red onions, salsa, sliced avocado, and/or chopped jalapeños.