INGREDIENTS

2 lbs. Chicken thigh, skinless, boneless   
28 oz. Fire-roasted crusted tomatoes   
1 cup  Onion , sliced 
2 Tbsp.  Garlic , minced 
1/2 cup Chipotle peppers in adobo, chopped, with canning sauce   
1 Tbsp.  Worchestershire Sauce  
1 1/2 tsp. Mexican oregano, dried   
1 1/2 tsp.  Salt  
1 tsp.  Cayanne Pepper  
6 oz. Cooked Mexican chorizo, drained   

DIRECTIONS

1.) To make Spicy Chicken Tinga, combine chicken thighs, tomatoes, onions, garlic, chipotle peppers with sauce, Worcestershire sauce, oregano and salt in half hotel pan. Cover tightly with foil and braise in preheated 350°F convection oven for 2 hours. Remove from oven, shred chicken, add cooked chorizo and combine well. Hold warm.