A great Mexican chicken for tacos, tostados, enchiladas, and burritos
You want about a pint of sauce made from two thirds roma tomatoes, one third tomatillos... you can either boil them until soft, or broil/grill for blackened skins for a more smokey flavor, then add to blender with...
Mild: 1/2 of 7oz can chipotle chiles in adobo
Spicy: use full can.
About 1 teaspoon Mexican oregano (or regular if you can't find it).
Half teaspoon ground cumin.
A squeeze of fresh lime juice.
Blend to a medium/fine texture and set aside.
Olive oil to coat the pan
1 white onion, sliced thinly
1 pound boneless skinless chicken thighs, cut into half-inch pieces
3 garlic cloves, peeled and finely chopped
Set a large skillet or saute pan over medium-high heat and coat the bottom liberally with EVOO. When hot, add the onion and stir for several minutes until it softens.
Add chicken, mashing it down to the bottom so it browns. Turn/flip/stir until everything is tender and nicely browned.
Stir in the garlic and cook a minute or two longer. Add the sauce and use to deglaze the pan, and continue cooking/stirring until thickened (about 5-7 minutes). Season with kosher salt and freshly cracked pepper to taste. Shred with forks or stand mixer with paddle.