Ingredients

The following ingredients have 8 Servings
  • 1 sweet red pepper, stemmed and seeded and cut into large rings
  • 1 large onion, trimmed and cut into large rings
  • 2 pounds boneless skinless chicken breast halves, trimmed
  • 2 pounds boneless skinless chicken thighs, trimmed
  • 4 tablespoons cider vinegar
  • 2 14.5 ounce cans diced tomatoes
  • 4 tablespoons tomato paste
  • 4 tablespoons Agave Nectar
  • 2 tablespoons whole grain mustard
  • 2 teaspoons onion powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Tabasco sauce
  • 1 tablespoon dried oregano (leaves)
  • 1 tablespoon coriander
  • 2 tablespoons Rocket Fuel (or your favorite hot sauce)

Instruction

  • Preheat oven to 275 degrees F.
  • Spray a pan or glass baking dish with non-stick cooking spray and lay pepper and onion rings on the bottom.
  • Lay chicken over onions and peppers.
  • In a medium sauce pan, place all other ingredients and heat to a boil. Stir to combine ingredients and remove from heat.
  • Pour the tomato mixture over the chicken. Cover with parchment paper then foil. (The parchment paper will prevent the tomato acids from reacting with the foil.)
  • Place in oven for three hours.
  • Remove the pan from oven and peel off parchment paper and foil.
  • Place chicken on a cutting board and shred with two forks.
  • Pour remaining mixture from baking dish into a strainer and strain out most of the liquid then place back into baking dish
  • Place pulled chicken meat back in with tomato mixture in baking dish and mix to combine.