2 lb Organic Chicken Breast (or you can use a Rotisserie Chicken)
2 tsp Oregano
2 tsp Paprika. I prefer the Hungarian Sweet but you can also use smoky
1 tsp sugar
1 tsp salt
Fresh Ground Pepper
1 small sweet onion chopped
2 chipotle peppers in adobo sauce- remove seeds and chop
4 cloves of garlic minced
1/2 tsp ground Cumin
1- 16 oz can of Organic Fire Roasted Tomatoes
1/4 cup Chicken stock
To Poach Chicken:
1/2-3/4 cup chicken stock in a covered fry or sauté pan
Salt/Pepper the Chicken breasts and place in a pan with chicken stock. Cover an bring liquid to a boil. Reduce heat to medium and keep pan covered. In approximately 10-15 minutes the chicken should be cooked- Removed the chicken and shred with 2 forks. Keep the chicken to the side. Discard the liquid in the pan
In Saute pan:
add 1 TBSP butter, chopped onion and garlic. Cook on medium heat until the onion becomes translucent.
Add: 1/4 cup chicken stock, tomatoes, peppers and seasonings. Cook on Medium heat for about 3-4 minutes.
Transfer liquid to blender, Vitamix, or Food Processor and blend until smooth. I use our Ninja Blender and it works really well.
Return the sauce to the pan and add the shredded chicken, mixing thoroughly. Cook on Low-Medium heat for 5 -10 minutes until it becomes hot.
Serve with fresh lime, Arugula or Chopped lettuce, Cotija Cheese and fresh chopped Cilantro over tortillas
