Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds boneless & skinless chicken thighs
Heat a drizzle of oil in a large dutch oven (or other heavy-bottomed pot) over medium heat. Add in the onion and jalapeno and cook until softened about 3-5 minutes, stirring often. Add in the garlic and cook, stirring, about 30 seconds or until fragrant.
Stir in the tomato sauce through salt and pepper. Add chicken and stir to coat.
Reduce stove heat to low and cook until chicken is fork-tender and easily pulls apart, about 1 hour.
Using two forks, shred the chicken right in the sauce.
*Allow the shredded chicken to sit in the sauce over low heat for 20 minutes, or until it has warmed through and has absorbed more of the sauce.
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