8 chicken thighs (3 pounds)
2 TBSP vegetable oil, plus more for brushing
1/2 medium white onion, minced,
2 jalapeños—stemmed, minced
2 TBDP minced chipotle chiles plus 3 TBSP adobo sauce from the can or jar
4 tomatoes, finely chopped
Warm corn tortillas
10 oz cabbage, shredded
2 limes juices
2 tsp canola oil
1 bunch of cilantro
4 oz cotija cheese, crumbler
Preheat the oven to 350°.
On a large rimmed baking sheet, brush the chicken with oil and season with salt and pepper. Bake for about 45 minutes, until an instant-read thermometer inserted in the largest piece registers 165°. Let cool, then shred the meat; discard the skin and bones.
In a large skillet, heat the 2 tablespoons of oil until shimmering. Add the onion, jalapeños and a generous pinch of salt and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. Add the chipotles and adobo sauce and cook for 2 minutes. Add the tomatoes and cook until softened and any liquid has evaporated, about 7 minutes. Stir in the shredded chicken and cook until hot, about 3 minutes. Season with salt and pepper.
Meanwhile combine the cabbage, lime juice, 2 tsp and cilantro.
Spoon the chicken into warm corn tortillas and serve with slaw and cheese.