Shredded Mexican Chicken

• Gluten free

• Meat

  • 2 Chicken breasts, Boneless Organic
  • 2 lb Chicken thighs, Boneless Organic

• Produce

  • 2 (14.5 oz organic diced tomatoes, Organic
  • 1 tbsp Coriander
  • 1 Onion, organic
  • 2 tsp Onion powder

• Canned Goods

  • 4 tbsp Tomato paste, organic

• Condiments

  • 4 tbsp Agave nectar
  • 2 tbsp Dijon mustard
  • 2 tbsp Hot sauce

• Baking & Spices

  • 1 Red pepper, organic

• Oils & Vinegars

  • 4 tbsp Apple cider vinegar

• Nuts & Seeds

  • 1 tsp Ea cumin

Found on happilyunprocessed.com

Ingredients

• 1 Organic Red Pepper, deseeded and sliced
• 1 Organic Onion, sliced into rings
• 2 lbs. Boneless Organic Chicken Thighs, trimmed
• 2-3 Boneless Organic Chicken Breasts, trimmed and cut in half
• 4 Tablespoons Apple Cider Vinegar
• 2 (14.5 oz) Organic Diced Tomatoes (preferably No Salt)
• 4 Tablespoons Organic Tomato Paste
• 4 Tablespoons Agave Nectar
• 2 Tablespoons Dijon Mustard
• 2 teaspoons Onion Powder
• 1 teaspoon EA cumin, chili, garlic, oregano
• 1 Tablespoon coriander
• 2 Tablespoons hot sauce

Directions

• Preheat the oven to 275 degrees
• Layer the onions and peppers in the bottom of a glass 9 x 13 dish and place the chicken on top
• In a medium saucepan add all the ingredients for the sauce and bring to a boil. Stir and remove
• Carefully pour it over the chicken and cover first with parchment paper, then alum foil. (The parchment paper keeps the tomato sauce from reacting with the aluminum)
• Place the dish in the oven on the middle rack and bake for 2 hours 45 minutes
• The chicken will absolutely fall apart at this point. Shred and set aside
• Drain some of the extra liquid from the dish and return the chicken to the pan
• Refrigerate for a later use or use immediately