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© Meredith Corporation. All rights reserved. Used with permission.
Season chicken on both sides with chipotle powder, cumin, salt and oregano. In a large, lidded, straight-sided skillet or Dutch oven, heat oil over medium-high heat. Brown 3 minutes on each side. Remove to a plate.
Reduce heat to medium. Add onion; cook 3 minutes. Stir in garlic and chipotles; cook 1 minute. Add adobo, tomatoes, broth and chicken. Bring to a simmer, then reduce heat to medium-low. Cover and simmer 35 minutes, until meat easily falls off the bone.
Remove chicken from skillet to a cutting board. Shred, discarding bones. Stir meat back into sauce. Serve on corn tortillas (3 per person) with sliced avocado and cheese, if using.