Ingredients:

  • 7 ounces (200g) Whole Can Chipotle Peppers in Adobo Sauce (peppers and sauce)
  • 1 small Onion, roughly chopped
  • 4 large Garlic Cloves
  • 2 Tbsp Apple Cider Vinegar
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican preferred)
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 5 lbs (1.2 kg) Boneless, Skinless Chicken Thighs
  • 1 Tbsp Olive Oil or Vegetable Oil
  • 1 cup (240 ml) Chicken Stock (low sodium)
  • 1 tsp Brown Sugar or Honey (optional)
  • 1 Tbsp Fresh Lime Juice

Instructions:

  1. Prepare the Adobo Paste: Combine the chipotle peppers in adobo (peppers and sauce), chopped onion, garlic cloves, apple cider vinegar, cumin, oregano, salt, and pepper in a blender or food processor. Blend until the mixture is completely smooth.
  2. Heat the Pot: Heat the olive oil in a Dutch oven or heavy pot over medium-high heat until shimmering.
  3. Sear the Chicken (Recommended): Pat the chicken thighs dry. Sear them in batches for 2–3 minutes per side until lightly golden brown. Remove the chicken and set aside.
  4. Sauté the Paste: Pour the prepared adobo paste into the hot pot. Sauté gently, stirring constantly, for 3–5 minutes to cook out the raw flavor of the aromatics and deepen the spices.
  5. Add Liquid: Pour in the chicken stock, stirring to scrape up any browned bits from the bottom of the pot. Bring the liquid to a simmer.
  6. Braise: Return the seared chicken thighs to the pot. Cover the pot, reduce the heat to low, and let it simmer gently for 90–105 minutes, until the chicken is completely fork-tender.
  7. Remove and Shred: Transfer the cooked chicken pieces to a large bowl. Using two forks, shred the chicken completely.
  8. Reduce the Sauce: Leave the cooking liquid in the pot. Turn the heat back up to medium-high and simmer uncovered for 5–10 minutes, allowing the sauce to reduce and thicken slightly.
  9. Combine and Finish: Return the shredded chicken to the thickened sauce and stir well to coat. Stir in the brown sugar (if using) and the fresh lime juice.
  10. Serve: Taste and adjust seasoning as needed (salt, pepper, or lime). Serve piping hot, perhaps in tortillas or over rice.