In a heavy saucepan large enough to hold all the chicken pieces in 1 layer, heat the olive oil over medium-high heat.
Add the onion, lower heat, and let onions sweat without browning, stirring occasionally for approximately 5 minutes.
Add the garlic, coriander, cumin, oregano, paprika, chili powder, and chipotle chile. Turn the heat up to medium-high, and stir until fragrant.
Add the chicken pieces, flesh side down, and the tomatoes. Bring to a boil.
Reduce to a simmer, cover partially, and cook for 90 minutes. The meat should start to pull away from the bone of the drumsticks.
Allow the chicken to cool enough to handle, then pull the meat from the bones with your hands or a fork.