Instructions
1. In a large saucepan, combine 7 cups water, the chicken, a quarter of the onion, half the garlic, the carrots, bay and 1 1/2 teaspoons salt. Bring to a simmer over medium-high then reduce to low, cover and cook at a bare simmer. Cook until the chicken is opaque throughout and the thickest part registers 160 degrees, 20 to 30 minutes; flip the breasts once about halfway through.
2. Using tongs, transfer the chicken to a large plate and and set aside to cool. Strain enough of the cooking liquid through a fine mesh strainer to yield 1 cup; discard the remainder. Using 2 forks or your hands, shred the chicken into bite-size pieces, discarding the skin and bones.
3. In a 12-inch skillet over medium, heat the oil until shimmering. Add the remaining onion, the remaining garlic and 1 teaspoon salt. Cook, stirring, until the onion has wilted, 2 to 4 minutes. Add the oregano, cumin and cilantro stems, then cook, stirring, until fragrant, about 30 seconds. Stir in the chipotle chilies and adobo sauce, tomatoes and sugar. Increase to medium-high and cook, stirring often, until the tomatoes begin to release their liquid, 2 to 3 minutes. Add the reserved cooking liquid, scraping up any browned bits. Bring to a boil and cook, stirring often, until slightly thickened and clings to the skillet, 5 to 8 minutes.
4. Stir in the shredded chicken, reduce to medium-low and cook, stirring occasionally, until the sauce clings to the meat, about 2 minutes. Taste and season with salt and pepper, then stir in the cilantro leaves.
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Ingredients
1 1/2 lbs Bone-In, Skin-On Chicken Breasts
1 lg White Onion, Halved and Thinly Sliced, Divided
6 med Garlic Cloves, Minced, Divided
2 med Carrots, Peeled, Thinly Sliced
2 Bay Leafs
Kosher Salt and Ground Black Pepper
2 tbl EVOO or Avocado Oil
1 tsp Dried Mexican Oregano
1/2 tsp Ground Cumin
1 Bunch Cilantro, Chopped, Stems and Leaves Reserved Separately
2 Chipotle Chilies in Adobo Sauce, Chopped, Plus 2 tsp Adobo Sauce
1 lbs Ripe Tomatoes, Cored, and Roughly Chopped
1/2 tsp Packed Light Brown Sugar
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