Ingredients

• 3.5 pounds boneless skinless chicken thighs
• 4 cloves of garlic, peeled
• 1 large yellow onion cut in half
• 1 large white onion, diced
• 1 Tsp dried oregano
• 2.5 Tsp kosher salt, plus more to taste
• 4 cups chicken broth
• 1 cup water

For the sauce
• 1 can (7-oz) chipotle peppers in adobo sauce
• 1 can (28-oz) peeled tomatoes or 3 1/2 cups of any fresh or canned tomato product
• 2 tablespoons olive oil or reserved chicken fat
• 3/4 cups of melted dark chocolate
• 1 Tbsp ground cloves
• 3 Tsp ground cinnamon

1. In a large pot add all of the chicken thighs, garlic, yellow onion, kosher salt, oregano, chicken broth, and water. Bring the pot to a boil and let it simmer on medium-low to medium for half an hour.
2. Once the chicken thighs are done poaching, remove the them and put them in a separate bowl. Then strain the poaching liquid into another bowl and set the onions aside. They will be used for the sauce.
3. Now dice the white onion and sauté them in the same pot with the olive oil until they begin to caramelize on medium-high to high. The onions should be a light brown color. Once they are caramelized add the poaching liquid back to the pot. Boil on medium-high to high until the liquid has been reduced by about a third, which should take about 20 minutes.
4. While the poaching liquids are reducing you can now start making the sauce. In a blender or food processor add the tomato product, chipotle peppers, onions, melted dark chocolate, ground cloves, and ground cinnamon. Pulse the mixture to start, and then blend until it's smooth throughout.
5. Once you're finished making the sauce the poaching liquid should still be reducing. While it's reducing you can start shredding the chicken thighs. You can choose any way to do this, but I just used two forks and shredded each thigh by hand.
6. When the poaching liquid is done reducing, add the sauce to the liquid, carefully. I would suggest that you pour the sauce on the back of spoon so that it doesn't splash everywhere.
7. Now the sauce needs to be reduced. The time it takes to reduce the sauce is up to you. I preferred to reduce mine for about 40 minutes because I wanted a thick tinga, but you may want your to be thicker or thinner. Just know that as the sauce reduces the flavor will become more intense.
8. Once the sauce has been reduced then you can add the torn chicken with all of its accumulated juices to the sauce. Then let the chicken absorb all of the flavors and warm up for for 10 to 15 minutes.