2 pounds chicken thighs (with skin and bone)
6 cups water
1 large white onion, quartered
2 teaspoons salt
2 garlic cloves, unpeeled
1 (14-ounce) can whole tomatoes in juice
4 teaspoons chopped canned chipotle chiles in adobo
1 teaspoon dried oregano (preferably Mexican)
1 (1 1/2-ounce) link dried Spanish chorizo (spicy cured pork sausage), finely chopped
1 tablespoon vegetable oil
1 pound boiling potatoes
2 ounces crumbled queso fresco, ricotta salata, or farmer cheese (1/2 cup)
Accompaniments: avocado slices; warm corn tortillas
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