Recipe adapted from Healthy Food For Living
1 small onion- finely chopped
1 minced jalapeno pepper- removing seeds is optional
1 large garlic clove- minced (or one tsp of pre-minced garlic if you're lazy like me)
1 can of tomato sauce (8 oz)
1 tbsp of tomato paste (I added in three, just because I hate wasting paste)
3 tbsp apple cider vinegar
2 tbsp molasses
1 tbsp paprika
1 tbsp Worcestershire sauce
1 tsp dry ground mustard
2 tsp ground chipotle chile pepper (I couldn't find any, so I just went with chili powder)
1/4-1/2 tsp cayenne powder
1.5 lbs boneless skinless chicken thighs (you chicken breast fans won't regret this)
Salt and pepper to taste
Drizzle oil in a large pot or dutch oven and add in the onion and jalapeno. Cook for about 3-5 minutes, and then add in the garlic.
Let the vegetables continue to cook by themselves for 30 seconds, or until the garlic becomes fragrant.
Add in the remaining ingredients (excluding the chicken) and stir the sauce until everything is combined.
Add in the chicken and make sure that each piece has sauce surrounding all sides. There should be just enough sauce to cover all sides of every chicken thigh.
Cook for an hour, flipping the chicken thighs occasionally.
Shred the chicken with two forks (if there's a better method out there- use that).
Allow the newly exposed meat to become saturated with the sauce and simmer for about 10 minutes, stirring occasionally.
Eat in a sandwich, a fajita, a burrito, an enchilada, whatever!