Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 tbsp neutral cooking oil
  • 1 large white onion, diced
  • 4 cloves garlic, minced
  • 1/2 cup low-sodium chicken bone broth
  • 14.5 oz can fire-roasted diced tomatoes
  • 2 tbsp chipotle in adobo, finely chopped
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried Mexican oregano
  • 1.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 large lime, juiced
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the 1 tbsp neutral cooking oil in a large skillet over medium high heat. Add the 1 large white onion and cook for 5 minutes until translucent and starting to brown at the edges.
  2. Stir in the 4 cloves minced garlic. Cook for 1 minute until the fragrance fills the kitchen.
  3. Add the 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried Mexican oregano, 1.5 tsp sea salt, and 0.5 tsp cracked black pepper.
  4. Pour in the 1/2 cup chicken bone broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
  5. Stir in the 14.5 oz can fire roasted diced tomatoes and 2 tbsp chopped chipotle in adobo.
  6. Place the 2 lbs chicken thighs into the sauce in a single layer. Reduce heat to medium low, cover, and cook for 20 minutes until the meat registers 175°F and is fork tender.
  7. Remove the chicken to a clean plate or cutting board. Use two forks to shred the meat into bite-sized pieces.
  8. While the meat is resting, increase the heat to medium high and simmer the sauce for 5 minutes until it thickens into a glossy glaze.
  9. Fold the shredded chicken back into the pan. Stir in the juice of 1 large lime and 1/4 cup chopped cilantro.
  10. Let the chicken sit in the warm sauce for 2 minutes until the meat has absorbed the liquid and looks velvety.