Ancho-Braised Chicken Tinga with Charred Poblano Rice and Pickled Radishes

Prepare the quick-pickled radishes first: Thinly slice 6 radishes using a mandoline or sharp knife into 1/8-inch rounds. Place in a small bowl with 2 tbsp apple cider vinegar, 1 tsp honey, and 1/4 tsp salt. Toss to combine and set aside to pickle while you cook, tossing occasionally.

Heat a dry skillet over medium heat. Remove stems and seeds from 3 dried ancho chiles, tearing them open. Toast the chiles in the dry skillet for 30-45 seconds per side until fragrant and slightly darkened, being careful not to burn. Transfer to a bowl and cover with 1.5 cups boiling water. Let steep for 15 minutes until completely softened and pliable.

While chiles steep, pat 1.25 lbs bone-in, skin-on chicken thighs completely dry with paper towels. Season generously on both sides with salt, pepper, 2 tsp ground cumin, 1.5 tsp dried Mexican oregano, and 1 tsp smoked paprika, pressing spices into the meat.

Heat 1 tbsp neutral oil in a large, deep skillet or Dutch oven over medium-high heat. Place chicken thighs skin-side down and cook undisturbed for 7-8 minutes until skin is deeply golden and crispy. Flip and cook another 5-6 minutes until second side is browned. Remove chicken to a plate, leaving rendered fat in pan.

While chicken browns, char the poblanos: Using tongs, hold 2 fresh poblano peppers directly over a gas flame (or under a broiler), turning frequently until completely blackened and blistered all over, about 5-6 minutes total. Place in a bowl, cover tightly with plastic wrap, and let steam for 5 minutes. Peel away blackened skin, remove stems and seeds, then dice into 1/2-inch pieces.

Reduce heat under the chicken skillet to medium. Dice 1 yellow onion and add to the rendered chicken fat. Sauté for 5-6 minutes until softened and beginning to caramelize. Mince 4 cloves of garlic and add, cooking for 1 minute until fragrant.

Drain the rehydrated ancho chiles, reserving 1/2 cup of the soaking liquid. Transfer chiles to a blender along with the reserved soaking liquid, 1 cup fire-roasted tomatoes, 2 whole chipotle peppers in adobo (plus 1 tsp of the adobo sauce), and remaining 2 cloves of raw garlic. Blend on high speed for 45-60 seconds until completely smooth and velvety.

Pour the chile-tomato sauce into the skillet with the sautéed onions. Stir to combine and bring to a simmer. Return the browned chicken thighs to the pan, nestling them into the sauce skin-side up. Reduce heat to medium-low, cover, and braise for 18-20 minutes until chicken is cooked through (internal temperature 175°F) and sauce has thickened.

While chicken braises, prepare the poblano rice: Heat 1 tbsp neutral oil in a medium saucepan over medium heat. Add 1 cup long-grain white rice and toast for 2-3 minutes, stirring frequently, until grains are lightly golden and nutty-smelling. Add the diced charred poblanos and stir for 30 seconds.

Pour 1.5 cups low-sodium chicken broth into the rice along with 1/4 tsp salt. Bring to a boil over high heat, then immediately reduce to low, cover tightly, and cook for 16-18 minutes without lifting the lid. Remove from heat and let steam, covered, for 5 minutes.

Remove chicken thighs from the braising sauce. Using two forks, shred the meat, discarding bones and skin. Return shredded chicken to the sauce and stir to combine. Add 1 tbsp apple cider vinegar and taste, adjusting seasoning with salt and pepper. The tinga should be rich, smoky, and slightly tangy.

Fluff the poblano rice with a fork, incorporating the charred pepper pieces throughout. Roughly chop 1/2 cup fresh cilantro leaves and stems. Juice 2 fresh limes (about 4 tbsp). Crumble 2 oz cotija cheese.

To serve, divide the poblano rice between two shallow bowls. Top generously with the shredded chicken tinga and its sauce. Garnish with pickled radish slices, crumbled cotija cheese, fresh cilantro, and a generous squeeze of fresh lime juice. Serve with remaining lime wedges on the side.