Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 tbsp vegetable oil
  • 2 large white onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 medium Roma tomatoes, roughly chopped
  • 5 chipotle peppers in adobo sauce
  • 2 tbsp adobo sauce
  • 1 tsp dried oregano
  • 1/4 cup chicken broth
  • 1 tbsp lime juice

Instructions:

  1. Heat the vegetable oil in a Dutch oven over medium heat. Add the sliced onions and sauté for 8–10 minutes, stirring occasionally, until soft and pale golden.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. In a blender, process the Roma tomatoes, chipotle peppers, adobo sauce, dried oregano, and chicken broth until completely smooth.
  4. Season chicken thighs with salt and pepper, then sear in the pot with the onions for 3–4 minutes per side until lightly browned.
  5. Pour the blended chipotle sauce over the chicken, cover with a tight-fitting lid, and simmer on low for 30–35 minutes until the chicken yields easily to a fork.
  6. Remove chicken thighs to a plate and shred the meat into bite-sized strips using two forks.
  7. Return the shredded meat to the simmering sauce, stir in the lime juice, and simmer uncovered for 5–10 minutes until the sauce thickens.