You’ll love this slow-simmered chicken dish that can be mixed into all of your favorite Mexican dishes throughout the week. Start by poaching chicken thighs with garlic cloves, white onion, kosher salt, oregano and chicken stock. Saute an onion, then pour in strained liquid from the pot and reduce. Blend together a sauce of onion, a can of chipotle peppers and their chili sauce, and a can of San Marzano tomatoes and add to the simmering liquid along with the cooked chicken. When heated through, add this spicy mixture to burritos, quesadillas, tostadas, tacos and more! Get the recipe for Chef John's Chicken Tinga.