1 tbsp olive oil
4 chicken thighs, bone and skin included
1/2 white onion, chopped
1 clove garlic, whole
1 tomatillo, husk removed and chopped
1/2 teaspoon marjoram
1/4 teaspoon cumin
1 14 oz can diced tomatoes
1 can chipoltes in adobo sauce, divided 2 tbsp chipotle and 2 tbsp adobo sauce
1/2 cup chicken broth
1 bay leaf
Corn or wheat small tortillas
Garnish: salsa, cilantro, cotija cheese
Heat olive oil in a pot over medium high heat. Add chicken thighs skin down into the pan and cook until golden brown. Flip and cook for another 5 minutes. Move chicken to a plate. Do not drain pan.
Chop the onion and tomatillo, then smash the garlic but keep whole. Add onion and garlic to pan and stir. Cook for about 5 minutes until onions start to look like they are getting browned. Add the tomatillo to the pot and cook for an additional 5 minutes. Add cumin and marjoram and cook for about 30 seconds more. Add the diced tomatoes, chipolte, and adobo sauce and stir. Take off the heat.
Add the mixture to a blender and blend until smooth. Add the sauce back to the pan on medium and add broth and bay leaf. Bring to a boil and then add the chicken back to the pot. Turn down to medium low and cook until chicken is fully cooked at 165F.
When chicken is finished, turn off heat and put chicken aside and let cool. Remove the meat from the bones and add chicken back to the pot after removing the bay leaf. Warm sauce back up and check seasonings.
Turn off heat and scoop chicken into warmed tortillas. You can warm tortillas in a pan on the stove or microwave. Top with cheese, cilantro and salsa.