Chicken Tinga | Umami

Ingredients

• 1 tablespoon olive oil
• 1 medium white onion, peeled and sliced
• 4 large cloves garlic minced
• 2 to 4 chipotle chiles in adobo sauce (plus 2 tablespoon of the adobo sauce)* (this is canned)
• 1 (15-ounce) can fire-roasted tomatoes
• 1 cup chicken stock (or veggie stock)
• 3 tablespoons honey (optional)
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano (or Mexican oregano)
• 1 1/2 pounds chicken breast or thighs
• 1 bay leaf
• fine sea salt and black pepper, to taste
• recommended toppings: chopped fresh cilantro, crumbled cotija cheese, fresh lime wedges, quick pickled red onions, sliced avocado, and/or Mexican crema