Roasting Oven Environment
- 2 1/2 pounds, skinless, bone in chicken thighs
- 1/2 teaspoon Kosher salt, plus more to taste for sauce
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons plus 2 tablespoons extra virgin olive oil, divided
- 1 large onion, quartered and thinly sliced
- 3 large garlic cloves, minced
- One 28 ounce can San Marzano tomatoes, crushed
- 2 canned chipotle chilies in adobo, seeded and coarsely chopped
- 1 cup plus ½ cup chicken stock, low sodium, divided
- 2 ounces Cotija cheese, crumbled
- 2 cups thinly sliced red cabbage
- 4 limes cut into sixths
- Chopped cilantro and white onions for garnish
Heat a large skillet in the oven for 5 minutes and add 3 tablespoons of olive oil. Carefully add the chicken to the hot pan and return to the oven. Cook the chicken for about 10-12 minutes, turning once, or until lightly browned. Remove the chicken to a plate, set aside.
In the same skillet add the onion and cook, stirring occasionally, for about 5 minutes or until lightly browned. Add the garlic and cook, stirring, for about 2 more minutes. Add the tomatoes, chilies and 1 cup of the broth, cover. Cook the sauce for 8 to 10 minutes or until the sauce has slightly reduced and thickened.
Carefully transfer the sauce to the work bowl of a food processor. Puree until smooth, taste for salt and add more if needed.
Using the same skillet add the reserved chicken and pour the sauce over the top. Cover the pan and return it to the oven. Cook the chicken, stirring occasionally, for another 35-40 minutes or until the chicken is fork tender and the sauce is thick. If the sauce gets too thick and begins to stick to the bottom of the pan, add the other 1/2 cup of stock.
Remove from the chicken from the oven and when it is cool enough to handle, shred into the sauce, throwing away the bones.
While the chicken is cooling, bring the oven back to pizza environment and cook the tortillas.
Serve the tacos with the cotija cheese, red cabbage dressed with lime juice and the cilantro and onions.