Chicken Tinga

1 lb. Boneless Skinless Chicken Thighs

1 Tbsp. Olive Oil

1 Large Onion - thinly sliced

2-3 Cloves of Garlic - minced

1 28 oz. can diced fire roasted tomatoes

2-3 Chipotle Chiles in Adobo - finely chopped

4 Tsp. Chipotle canning sauce

1 Tbsp. Worcestershire Sauce

1 Tsp. Oregano

1/2 Tsp. Kosher Salt

1 Tsp. Freshly Ground Black Pepper

Directions

Season the chicken with salt and pepper. Heat up a Dutch oven to medium add the oil. Once it has heated up sauté the chicken thighs until it has developed some color about 2-3 minutes on each side.

Add in the onions and garlic and sauté for a minute or two. Then add in the fire roasted tomatoes, chipotle chilies, canning sauce, Worcestershire sauce, oregano, and stir to combine.

Lower the heat to medium low, and let cook for 30-45 minutes or until the chicken is tender enough to pull apart. Taste and adjust seasonings if you feel the need to.