#Want a simple pantry dinner? My Easy Chicken Tinga recipe calls for chipotle chili powder and canned tomatoes instead of harder-to-find fresh peppers and ripe tomatoes. These kitchen shortcuts make this classic Mexican dish a breeze to make—without compromising any of the authentic flavors. With tender chicken and onions simmered in a lip-tingling chipotle sauce, this one-pot dish packs a spectacularly delicious punch—and can be on the table in less than an hour. Want to get fancy? Garnish your chicken tinga with fresh cilantro, finely diced white onion, thin slices of radish, or avocado.# In a large bowl, toss the chicken thighs with pepper and 2 teaspoons of salt.

Melt the fat in a large for over medium heat. Once the fat is shimmering hot, add the onions, tomato paste, and 1/2 teaspoon of salt. Cook, stirring, until the onions have softened.

Toss in the garlic, oregano, chipotle powder, and bay leaves. Stir for about 30 seconds or until fragrant.

Add the drained tomatoes and apple cider vinegar, and pour in the broth.

Stir well to combine, and then add the chicken. Increase the heat to high, and bring everything to a boil.

Lower the heat to a simmer. Cover and cook for is to 20 minutes or until the thighs are cooked through.

Transfer the cooked thighs to a plate and set it aside. Crank the stove up to high and bring the salice to a boil.

While the sauce is cooking, shred the chicken thighs. (be careful: it's hot!)

Once the salice reduces by half (which takes about 10 minutes), turn off the heat, and fish out the bay leaves.

With an immersion blender, puree the salice until smooth. Taste and adjust with salt and pepper if necessary.

Add the chicken back into the pot and stir to combine.

Serve the tinga in lettuce cups or grain-free tortillas. It keeps in the fridge for up to 4 days, or in the freezer for up to 6 months.