Tinga De Pollo
1 pound chicken breasts
1 onion, rough chopped
2-4 cloves garlic, smashed
1 cup chicken stock
1 tablespoon apple cider vinegar
1 14oz. can fire-roasted tomatoes
1 can chipotles in adobo sauce
1 teaspoon oregano
1 teaspoon ground cumin
salt and pepper
Add the chicken to an oiled pan on medium-high, cook on both sides until golden brown. Remove to a plate.
Add the onion and garlic to the pan and sauté until they pick up some color and scorch marks.
Deglaze the pan with the chicken stock and vinegar, then dump in the tomatoes, chipotles (with sauce), oregano, and cumin, and stir.
Bring the sauce up to a simmer and lay the chicken breasts on top. Cover the pan and let simmer for 45 minutes or so.
Transfer the chicken breasts to a plate. Use an immersion blender to blend the vegetables into the sauce, leaving some chunks for texture.
Shred the meat with a pair of forks. Return the shredded meat to the pan, and mix in with the sauce. Season with salt and pepper.
Let the mixture simmer for 10 minutes, taste for seasoning.
Or just dump it all in a slow cooker.