Ingredients
7ozchipotle peppers,(1 can) in adobo sauce
½small onion,sliced
¼cupfresh cilantro,or to taste
2clovesgarlic
2tbspvegetable oil
10chicken thighs,boneless, skinless
½tspcumin,ground
¼tspcayenne pepper
salt and ground black pepper,to taste
water,to cover
Preparation
Slice 1 chipotle pepper open and remove the seeds.
Add the pepper and all of the adobo sauce from the can to an electric blender along with onion, cilantro, and garlic.
Reserve the remaining peppers for another use. Blend until smooth.
Heat the oil in a Dutch oven over medium-high heat.
Add the chicken and cook for about 5 minutes, turning as needed, until golden brown.
Mix in the blended chipotle sauce. Season with cumin, cayenne, salt, and black pepper.
Pour in the water to cover the chicken.
Reduce the heat to low and simmer for about 2 hours until the chicken is easy to shred.
