Tinga de Pollo

Ingredients

• 2 bone in, skin on chicken breasts
• 1 large onion, roughly chopped
• 2 cloves garlic
• 1 cup chicken stock
• 1 tablespoon apple cider vinegar
• 14oz can crushed fire roasted tomatoes
• 1 can chipotle chiles in adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon Mexican oregano
• Kosher salt
• Freshly ground pepper

Directions

1. Start by searing two bone-in, skin-on chicken breasts in a large saucepot.
2. Once the chicken is seared on both sides, remove and add in roughly chopped large onion and cloves of garlic then sauteing those for about 2 minutes.
3. Deglaze with chicken stock, apple cider vinegar, canned crushed fire-roasted tomatoes, and chipotle chiles in adobo sauce, and ground cumin and Mexican oregano. Mix to combine.
4. Bring everything to a rolling simmer and drop the chicken breasts back into the pot. Cover and braise for 45 minutes.
5. After 45 minutes, pull the chicken out and use an immersion blender to blend the vegetables and chiles into a smooth but a little chunky sauce.
6. Remove the chicken breast bone and skin then place back to the pot seasoning with kosher salt and freshly ground pepper then simmer for 10 minutes. Taste for seasoning.