Preheat oven to 325°F. Season the chicken breasts with salt & pepper, & a sprinkle of chili powder. In a dutch oven or large, oven safe pot, heat oil on Medium High & brown chicken. Approximately 3 minutes each side. Remove chicken & set aside.
With pot still on medium high, throw onion, garlic & jalapeno in & cook for approximately 5 minutes.
Deglaze with 6oz of beer, scraping up all the brown bits from the pan, & drink the rest.
Combine the rest of the ingredients & the rest of the Chili Powder, with the onions, peppers & garlic & place the chicken in. Pour in chicken stock to just cover the chicken, if necessary, & bring to a simmer. Tear up 2-3 corn tortillas & toss into pot.
Cover, & place pot in oven for 2.5 hours or until chicken is fork tender.
Remove chicken from the pot & set aside. Use an immersion blender, or carefully pour braising liquid into a blender & blend until smooth. Taste. Season with Maggi seasoning & pepper to taste.
Plate chicken in a shallow bowl, ladle over a spoonful of sauce, & garnish with cilantro to taste. Serve with corn tortillas.
Also called Tinga Poblana de Pollo y Papas
Submitted by Americo
2 lbs. chicken thighs (with skin & bone)
6 c. water
1 large white onion, quartered
2 tsp salt
2 garlic cloves, unpeeled
14 oz. whole tomatoes in juice (1 can)
4 tsp Chipotle chilies in adobo (chopped, canned)
1 tsp dried oregano (preferably Mexican)
1 tbsp vegetable oil
1 ½ oz. dried Spanish chorizo, finely chopped (1 link)
1 lb. boiling potatoes
2 oz. queso fresco, crumbled (½ c.)
Bring chicken, water, 2 onion quarters, & 1 tsp salt to a boil, covered, in a 4-5 qt. pot over moderately high heat. Boil 10 minutes, then remove from heat & let stand, covered, until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate, reserving broth with onion. When cool enough to handle, coarsely shred chicken, discarding skin & bones.
While chicken is cooking, heat a dry well-seasoned small cast iron skillet over moderate heat until hot, then brown garlic & remaining 2 onion quarters on all sides, turning with tongs, about 5 minutes. Peel garlic & transfer with onion to a blender. Add tomatoes with juice, chilies, & oregano, then puree until smooth.
Cook chorizo (spicy cured pork sausage) in oil in a 12″ heavy skillet over moderately high heat, stirring, until fat is rendered, about 2 minutes. Carefully add puree (it will splatter & steam) & cook, stirring frequently, until thick, about 10 minutes.
Peel potatoes & cut into ¾” pieces, then add to reserved broth with remaining salt. Simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes. Add potatoes & onions to chorizo mixture along with 2 cups broth. Stir in chicken & simmer 10 minutes. Serve sprinkled with cheese. Garnish with avocado slices & warm corn tortillas, if desired.
Chef’s Note: Ricotta salata or farmer cheese can be substituted for queso fresco. The remainder of the chicken broth not used can be saved for later use.