Pulled Chicken

Ingredients

  • 2 lb bone-in skin-on chicken thighs
  • 4 garlic cloves
  • smoked paprika
  • ground cumin
  • salt
  • freshly ground black pepper
  • canola oil
  • chicken broth
  • 2 whole dried ancho chiles
  • 5 1/2 oz tomato paste
  • chipotles in adobo

Instructions

1

Heat canola oil over medium high heat in a large saucepan. Add garlic and chicken thighs. Season chicken with smoked paprika, ground cumin, salt, and pepper. Cook the chicken, turning once, until it is lightly browned on each side.

2

Add chicken broth to cover, about 3-4 cups. Add the ancho chiles, bring to a boil, then reduce to a simmer. Braise until the chicken is tender and falls apart easily with a fork, about 30 minutes.

3

Transfer the chicken to a bowl, leaving the braising liquid in the saucepan. Once the chicken has cooled sufficiently, remove the skin and bones and use two forks to pull it apart.

4

Meanwhile, bring the braising liquid in the saucepan to a gentle boil. Stir in the tomato paste and chipotles in adobo. Cook until the volume has been reduced by about 50%. Lower heat to just keep warm. Use an immersion blender to form a thick sauce. Adjust seasonings to taste.

5

Add the pulled chicken back to the saucepan. Combine thoroughly and let warm.