Jicama Grill's Tinga

1/4 cup olive oil
1 large yellow onion, halved and sliced thinly
1 tablespoon white pepper
2 tablespoons salt, or to taste
4-ounce can chopped chipotle chili in adobe sauce
1 whole chicken, innards removed
15-ounce can pur�ed tomatoes
2 whole limes
1 bunch fresh cilantro, minced
Deep-fried corn tortilla strips for garnish

In a stock pot or Dutch oven, heat oil until it shimmers. Add onion and cook, stirring only occasionally, until onions are completely wilted and a golden brown color (about 20 minutes). You may need to lower heat to keep onions from burning.

Add pepper, salt and chipotle chili. Place chicken in pot; pour in enough water to cover the chicken � water should be 1 inch above the top of the chicken (this is difficult because the chicken floats a little. I used 12 cups of water, but it will depend a bit on the size of your pot). Cover, and bring to a boil. Lower heat to medium-low; simmer until chicken is cooked through, about 30 minutes.

Remove chicken from pan; pick all the meat from the bones. Return meat to broth. Add pur�ed tomatoes, and warm through. Squeeze the juice from limes, and add to pot with most of the cilantro; reserve a bit of cilantro to garnish each bowl. Garnish bowls additionally with deep-fried corn tortilla strips (or purchased tortilla chips).

Serves 4 to 8 (as either a main course or a side dish).