Ingredients
– 500 g chicken thigh fillets
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 garlic cloves, minced
– 2 teaspoons smoked paprika
– 1 teaspoon ground cumin
– 400 g can of diced tomatoes
– 300 ml chicken stock
– 1 tablespoon chipotle sauce
– Salt and pepper to taste
Method
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft.
2. Stir in the minced garlic, smoked paprika, and ground cumin. Cook for 1 to 2 minutes until fragrant.
3. Add the chicken thigh fillets and cook for about 5 minutes, turning until browned.
4. Pour in the diced tomatoes, chicken stock, and chipotle sauce. Bring to a simmer and cook for 20 minutes.
5. Remove the chicken from the pot and shred it with two forks. Return it to the pot and season with salt and pepper.
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