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    Chicken 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

    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.

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

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