Ingredients
- 3 Chicken Thighs
- 1 tbsp Vegetable Oil
- 4 clove Garlic minced
- 1/2 med Onion
- 1 tsp Oregano
- 1 tsp Coriander
- 1 tsp Cumin
- 15 oz Rotel
- 2 tbsp Apple Cider Vinegar
- 2 cp Chicken Broth
- 2 Chipotle in Adobo sauce
Servings: people
Instructions
- Generously salt and pepper chicken. Add vegetable oil to hot pan and place chicken skin side down and cook for 6-8 minutes. Flip and cook for 2 additional minutes.
- Remove chicken and set aside. Add onion and garlic briefly sweat for 2 minutes. Add coriander, cumin, and oregano and mix. When things start to smell real good, add rotel, chicken broth, and apple cider vinegar and bring to a simmer.
- Add chicken back to pot and simmer for about 45 minutes. Flipping once half way through.
- Remove chicken and add chipotle and bring to a fast simmer to reduce. Once chicken is cool, remove skin and bone and shred. Add back to the pot and mix. Spoon over corn tortillas.
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