We are using both boneless skinless chicken breast and thighs.

Roughly chop your onion, garlic, and cilantro.

Pour oil into your pot until the bottom is fully covered (not too much) so we can sear the chicken - being mindful to not overcrowd the pot.

Once you develop some great color on your chicken, go ahead and remove it.

Once chicken is seared, it’s time to add the onion and chipotle peppers in adobo into the same pot.

Next, add the garlic, cilantro, tomatoes, long with the oregano, cumin, smoked paprika, chili powder, and AP seasoning. Cook this down for 2-3 minutes.

Then, add in the chicken stock and bring to a boil. Reduce to a simmer and cook for 10-15 minutes.

You can do this with an immersion blender or your standard kitchen blender.

Taste and adjust the flavor and spice level as needed. You want to ensure you get this right before adding the chicken and finishing the cooking process, as the chicken will take on the flavor of the sauce.

Once the sauce is perfect, add the chicken back to the party and bring to a simmer.

Cover with a lid and cook for about 20 minutes or until the chicken is fork tender and shreddable.

Remove the chicken from the sauce and add to a mixing bowl.

Shred the chicken and add the shredded chicken to the sauce, stirring to coat the chicken evenly. If the sauce seems too thick, you can add a splash of the reserved cooking liquid to reach your desired consistency.

Simmer for another 5 minutes to heat through.