Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 medium onion (chopped)
  • 1 jalapeno pepper (chopped)
  • 2 cloves garlic (chopped)
  • 2 pounds skinless chicken thighs (chicken breast is good, too)
  • 16 ounce can tomato sauce
  • 7 ounce can chipotles in adobo sauce
  • 1 tablespoon chili powder
  • 1 teaspoon Mexican oregano
  • ½ teaspoon cumin
  • Salt and pepper to taste

Instruction

  • Heat the oil in a large pan to medium heat and add the onions and jalapeno peppers. Cook them down about 5 minutes.
  • Add the garlic and cook another 30 seconds to 1 minute, until the garlic becomes fragrant.
  • Season the chicken thighs with salt and pepper, then add them to the pan. Give them a nice sear on each side, a couple minute each.
  • Process the tomato sauce and chipotles in adobo sauce in a food processor, then pour the mixture into the pan, covering the chicken.
  • Stir in the seasonings.
  • Bring to a quick boil, then reduce the heat and simmer for 30 minutes, or until the chicken is cooked through and easily pulls apart.
  • Remove the chicken and shred it with a couple of forks.
  • Return the chicken to the pan and simmer in the sauce another 5 minutes.
  • Serve with tortillas or on torta buns and all your favorite fixings.