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Ingredients

1 (7 ounce) can chipotle peppers in adobo sauce ½ small onion, sliced ¼ cup fresh cilantro, or to taste 2 cloves garlic 2 tablespoons vegetable oil 10 boneless, skinless chicken thighs ½ teaspoon ground cumin ¼ teaspoon cayenne pepper salt and ground black pepper to taste water to cover

Nutrition Info

356.1 calories carbohydrate: 3.2 g cholesterol: 106.8 mg fat: 23.9 g fiber: 1.3 g protein: 29.8 g saturatedFat: 5.9 g servingSize: - sodium: 266.4 mg sugar: 0.3 g transFat: : - unsaturatedFat: : -

Slice 1 chipotle pepper open and remove the seeds. Add pepper and all of the adobo sauce from the can to an electric blender along with onion, cilantro, and garlic, reserve remaining peppers for another use. Blend until smooth.
Heat oil in a Dutch oven over medium-high heat. Add chicken and cook until golden brown, turning as needed, about 5 minutes. Mix in the blended chipotle sauce. Season with cumin, cayenne, salt, and black pepper. Pour in water to cover chicken. Reduce heat to low and simmer until chicken is easy to shred, about 2 hours.

6 servings

These slow-cooked chipotle chicken thighs are very flavorful and taste great in burritos...