Ancho chile braised chicken tacos with pico de gallo

Break a whole chicken into two leg quarters and two breast-and-wing pieces; remove and save the skin.

Render the chicken skin in a Dutch oven over low heat; after about 10 minutes add the sliced half onion and cook until the skin is completely crispy and golden brown, not burnt.

Strain out the skin and onion, leaving the golden fat in the pot.

Add the ancho chili puree, the canned tomatoes, crushed garlic, thyme, cinnamon stick, salt, hot sauce and a little water; mix and bring to a simmer.

Add the chicken pieces and move to an oven preheated to 300 degrees for around 2 hours.

Make pico de gallo: cut tomato, onion, jalapeno and cilantro to roughly the same size; add salt and lime juice at the end, stir, taste and adjust.

Pull out the tender chicken, remove the bones, and return the meat to the braising liquid.

Serve in tacos with the pico de gallo, pickled onions and a little Cotija cheese.