South of the Border Pulled Chicken
- 1 Tablespoon olive oil
- 1 large onion, cut in half, then into thin slices
- 3 cloves garlic, minced or pressed
- 1 Teaspoon ground coriander
- 1 Teaspoon ground cumin
- 1 Teaspoon dried oregano
- 1 Teaspoon chili powder
- 1 Teaspoon smoked paprika (optional)
- 1 Teaspoon chipotle chile in adobo (optional)
- 1 3-4 Pound chicken, cut up, skin removed
- 1 28- Ounce can crushed or diced tomatoes with their juice
- Salt, to taste
- Pepper, to taste
In a heavy saucepan large enough to hold all the chicken pieces in 1 layer, heat the olive oil over medium-high heat.
Add the onion, lower heat, and let onions sweat without browning, stirring occasionally for approximately 5 minutes.
Add the garlic, coriander, cumin, oregano, paprika, chili powder, and chipotle chile. Turn the heat up to medium-high, and stir until fragrant.
Add the chicken pieces, flesh side down, and the tomatoes. Bring to a boil.
Reduce to a simmer, cover partially, and cook for 90 minutes. The meat should start to pull away from the bone of the drumsticks.
Allow the chicken to cool enough to handle, then pull the meat from the bones with your hands or a fork.