Sear the chicken: Heat the olive oil in a large frying pan or skillet over a medium-high heat. Season the chicken thighs generously with salt and pepper. Place them in the hot pan, being careful not to crowd them. Sear for 4-5 minutes per side until the chicken is a deep, golden brown and smells wonderfully savoury. You’ll know it’s ready when the surface feels firm and releases easily from the pan.

Sweat the onions: Remove the chicken to a plate. Reduce the heat to medium. Add the sliced onion to the pan, scraping up any browned bits from the bottom. Cook for 6-8 minutes, stirring occasionally, until the onion is soft, translucent, and smells sweet. The pieces should look glossy and have started to turn a pale gold at the edges.

Bloom the aromatics: Add the minced garlic, dried oregano, cumin, and smoked paprika to the onions. Stir constantly for about 1 minute. The kitchen will fill with a warm, earthy fragrance, and the garlic should become fragrant but not brown.

Build the sauce: Stir in the chopped chipotle peppers and the adobo sauce. Pour in the fire-roasted tomatoes and the chicken stock. Add the bay leaf. Break up the tomatoes slightly with your wooden spoon. The sauce will be a deep, brick-red colour and smell intensely smoky and tangy.

Simmer the chicken: Return the seared chicken thighs to the pan, nestling them into the sauce. Bring the mixture to a gentle simmer. You’ll see small, lazy bubbles breaking the surface. Reduce the heat to low, cover the pan, and let it cook for 25-30 minutes. The sauce will thicken slightly, and the chicken will become fork-tender.

Shred the chicken: Carefully remove the bay leaf. Transfer the chicken to a clean cutting board. Using two forks, shred the chicken into bite-sized pieces. The meat should pull apart with ease, revealing a moist, fibrous texture. Discard any large pieces of fat or sinew.

Finish the tinga: Return the shredded chicken to the pan with the sauce. Increase the heat to medium-high and let it simmer uncovered for 5-10 minutes. Stir occasionally until most of the liquid has been absorbed or reduced to a thick, clinging sauce. The tinga should look glossy and coat the chicken completely, with no watery puddle at the bottom of the pan. Taste and adjust the seasoning with salt and pepper.