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Ingredients
  • ¼ cup plus 2 tablespoons extra-virgin olive oil, divided
  • 2 ½ pounds trimmed, skinless, bone-in chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 1 large onion, thinly sliced
  • 3 large garlic cloves, minced
  • 1 (28-ounce) can diced tomatoes
  • 2 canned chipotles in adobo, coarsely chopped
  • 1 cup chicken broth
  • 24 corn tortillas
  • 2 ounces Cotija cheese, crumbled
  • Sliced scallions, for garnish
  • Chopped cilantro, for garnish
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