Shredded Chipotle Adobo Chicken

Ingredients

• 4 chicken breasts (boneless, skinless)
• • 2 tablespoons taco seasoning (one packet if using pre-mixed)
• • 3 chipotle peppers in adobo sauce (chopped)
• • 1 can tomato paste
• • 2 tablespoons chicken broth base
• • 2 cups water
• • 4 cloves fresh garlic, minced
• • 1 medium onion, thinly sliced
• • 2 bell peppers (any color), sliced into strips

Steps

1. Preheat the oven to 350°F.
2. Heat olive oil in a large skillet over medium heat. Add the sliced onion and bell peppers and cook for about 5–7 minutes until softened. Add the minced garlic and cook for another 30–60 seconds, just until fragrant. Remove from heat.
3. Place the chicken breasts in a large Dutch oven or other oven-safe dish. Sprinkle evenly with taco seasoning and top with the chopped chipotle peppers. Spread the sautéed onion, peppers, and garlic over the chicken.
4. In a measuring cup, combine the chicken broth base, water, and tomato paste, stirring until smooth. Pour the mixture over the chicken and vegetables.
5. Cover the dish and bake for about 1½ hours, or until the chicken reaches an internal temperature of 165°F and shreds easily with two forks.
6. Shred the chicken directly in the dish and stir it back into the sauce and vegetables before serving.

Cook History