Adoba chicken tacos

4 large bone-in chicken thighs, about 1 1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced

1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can

1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas


1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Creme fraiche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges


Put chicken thighs in a saucepan and cover with 3 cups water.

Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool.


Shred chicken with your fingers, discarding chicken skin and bone.

Strain broth and reserve. You should have about 2 cups shredded chicken.
Put olive oil in a skillet over medium heat.

Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes.

Add garlic and cumin and cook for 1 minute more.

Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat.

Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat.

Keep warm.
Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of creme fraiche.

Add a few cilantro springs and a small pinch of oregano.

Serve immediately with lime wedges on the side.