Yields: 4 servings
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ medium yellow finely chopped
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- 1 chipotle pepper in adobo sauce minced (If you’re sensitive to spice, seed the chipotle first.)
- 2 tablespoons adobo sauce from the chipotle can
- ¾ teaspoon dried oregano
- One 15-ounce can diced fire roasted tomatoes
- 1 cup low-sodium chicken broth you can also use beer if you prefer!
- 1 teaspoon honey optional
- 1 pound boneless skinless chicken breasts (2 to 3 breasts, depending on size)
- Juice of ½ lime or use the whole lime if you love tang like me
- Kosher salt to taste
Instructions
- Heat the olive oil in a medium Dutch oven or sauté pan over medium heat. When the oil is hot and shimmering, add the onion and garlic and cook for 4 to 5 minutes, or until the onion is soft and translucent. Add the cumin and cook for 1 minute to toast the spice. Add the chipotle pepper, adobo sauce, oregano, fire roasted tomatoes, chicken broth, and honey (if using) stirring to combine. Bring to a boil, then lower to a simmer.
- Add the chicken breasts to the pan and cover with a lid. Cook for 20 to 25 minutes, or until the chicken is cooked through.
- Transfer the chicken to a cutting board and shred the meat with two forks.
- Return the shredded chicken to the pan and cook for 5 minutes until most of the liquid has been absorbed. Stir in the lime juice. Taste and season with a little salt if necessary.
- Serve chicken however you like! In a bowl, on a salad, in a taco, sandwich, or quesadilla. The possibilities are endless!