2 lbs. Chicken thighs, boneless, skinless
1 tsp. Black Pepper
2 tsp. Kosher Salt
2 tsp. Ground Cumin
2 tsp. Ground Coriander
2 tsp. Canola Oil
2 cups Chicken Stock
2 cups Water
7 oz. Chipotle in Adobo, prepared
2 Tbsp. Granulated Sugar
1.) Season the chicken thighs with salt, pepper, cumin seed and coriander.
2.) In a stock pot over high heat, heat oil and sear seasoned chicken thighs.
3.) De-glaze with chicken stock and add remaining ingredients.
4.) Cover pot with aluminum foil and braise at 325°F for 30–45 min. until chicken is fully cooked and pull-apart tender.
5.) Remove thighs from liquid and pull, reserving refrigerated until use.