Chipotle-Braised Chicken Thighs with Poached Eggs

One 28-ounce can tomato puree

• 2 cups chicken stock or low-sodium broth
• 4 chipotle chiles in adobo
• 1 large white onion, cut in sixths
• 2 garlic cloves, sliced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 tablespoons vegetable oil
• 6 skinless, boneless chicken thighs (about 2 1/2 pounds)

Salt

One 14-ounce can pinto beans, drained and rinsed

• 6 large eggs

1. 1. Preheat the oven to 425°. In a blender, combine the tomato puree, chicken stock, chipotles, onion, garlic, cumin and coriander and
2. 2. In a large enameled cast-iron casserole or Dutch oven, heat the oil. Season the chicken with salt, add to the casserole and cook over high heat, turning once, until golden, about 8 minutes. Transfer the chicken to a plate. Drain off the fat, leaving just enough to coat the bottom of the casserole.
3. 3. Add the tomato sauce to the casserole and bring to a simmer, scraping up any browned bits from the bottom. Season with salt.