INGREDIENTS
2 1/2 lb
boneless skinless chicken thighs
2 tbsp
vegetable oil (divided)
1
medium onion (thinly sliced)
2
large garlic cloves (minced)
1/2 tsp
ground cumin
1/2 tsp
dried oregano
1/2 tsp
chipotle chili pepper (or substitute crushed red pepper flakes or cayenne, optional)
1 14.5 ounce can
of fire roasted tomatoes (do not drain)
1/2 cup
low-sodium chicken broth
2
large chipotle peppers in adobo sauce (diced)
2 tbsp
adobo sauce
1 tsp
brown sugar
Juice of 1 lime (about 1 tablespoon)
1/2 tsp
salt
1 tsp
black pepper