BONE-IN CHICKEN chivi spice chicken thighs

Ingredients

MAKES 8 THIGHS, OR ABOUT

6 CUPS SHREDDED MEAT

8 bone-in, skin-on chicken thighs (about 3 pounds)

Kosher salt

3 tablespoons Teo's Chivi

Spice (page 348)

Extra-virgin olive oil

2 red onions, thinly sliced

1 head garlic, halved horizontally

1 to 2 chipotle peppers in adobo sauce

2 bay leaves

Small handful of cilantro stems

1 cup Chicken Stock (page 314) or water

2 cups crushed tomatoes (canned or fresh)

Coarsely chopped cilantro leaves, for garnish

Lime wedges, for serving

Tortillas, Arroz Rojo (page 154), or Arroz Verde (page 154), for serving

Directions

Season the chicken in advance (overnight if possible) with salt and 2 tablespoons of the chivi spice. Cover and refrigerate then bring to room temperature before cooking

Adjust an oven rack to the center position and preheat to 375°F.

Set a large skillet over medium-high heat and add 2 tablespoons oil. When it shimmers, add the onions and a generous pinch of salt. Reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the onions are wilted and lightly browned, 10 to 12 minutes.

Meanwhile, lay the garlic, chipotles, bay leaves, and cilantro stems over the bottom of a 9 × 13-inch baking dish or similar size nonreactive roasting pan.

Scrape the cooked onions over the bed of aromatics. Return the skillet to medium heat and add the stock, tomatoes, and remaining 1 tablespoon chivi spice. Scraping the pan with a wooden spoon to release any browned bits, bring the liquic to a boil, then add it to the baking dish. Nestle the chicken thighs into the dish, skin-side down. The braising liquid should come about halfway up the sides of the chicken, so if you're at all short, add a splash of water or stock to make up the difference. Cover with a piece of parchment and then tightly wrap the dish with foil.

Cook until the chicken is completely tender and shows no resistance when pierced with a sharp knife, about 1 hours. Adjust the oven rack to the highest position and increase the oven temperature to 425°F. Remove the foil and parchment from the pan and flip the chicken thighs over so that they sit skin side up. Return the pan to the top rack to brown the chicken skin and reduce the braising liquid, 15 to 20 minutes longer.

To serve, use tongs to gently arrange the chicken in a rimmed serving dish or shallow bowl. Discard the bay leaves, garlic skins, and chiles and pass the remaining aromatics and braising liquid through a food mill or use an immersion blender to puree. Skim any excess fat from the surface, then adjust the seasoning of the liquid as needed with salt. Pour 2 to 3 cups of braising juice back into the serving dish, then garnish with cilantro leaves. Serve with lime wedges and tortillas or rice.

Refrigerate leftover meat and liquid together in a covered container for up to 1 week or freeze for up to 3 months. Bring to a boil before serving.

Notes

This braise is so flavorful that even when you don't get arour to seasoning the chicken in advance (gasp!), it'l still win over everyone at the table. You can serve the thighs on the bone alongside rice and pinto or black beans for a well-rounded meal. Or, to use the chicken as a filling for tacos, burritos, or enchiladas, shred the thigh meat, discard the bones and gristle, and chop the skin finely. Bring the skin and meat to a simmer in a medium saucepan with enough braising liquid

to make the mixture unctuous, then taste and adjust the

seasoning as needed.