- 2 lbs boneless skinless chicken
- 3 white onions, sliced thinly
- 1 (28 oz) can of crushed tomatoes
- 1/2 C chicken broth
- 3 chipotles in adobo, diced
- 1 cinnamon stick
- 2 garlic cloves, chopped
- 2 tsp dried Mexican oregano
- 1 tbsp taco seasoning
- 1 tsp kosher salt, to taste
- 2 tbsp bacon fat, as needed
- Season your chicken liberally with the taco seasoning, rubbing it into the meat with your hands. Set it aside.
- Place a deep braiser or small stockpot over medium-high heat. Once the surface is hot, add just enough bacon fat to coat the bottom. Add the chicken in a single layer.
- Let the chicken cook undisturbed for 5 minutes so it gets a nice sear, then flip. Cook until browned on that side, then remove.
- Add the sliced onions and sprinkle a pinch of kosher salt over them. Reduce the heat to medium and cook the onions until softened and translucent, stirring often. It should take about 10 minutes. Stir in the garlic and cook for 5 or so minutes longer.
- Pour in the crushed tomatoes, chicken broth and diced chipotles. Stir in the oregano and cinnamon stick. Once everything is well combined, add the chicken, tucking it in so that it’s submerged in the sauce.
- Cover, reduce the heat to medium-low and let simmer for 20 minutes.
- After 20 minutes the chicken should be cooked through completely. Remove it from the pot and shred it. Stir the shredded chicken back into the sauce and let simmer for another 5-10 minutes. Dassit!