INGREDIENTS

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  

DIRECTIONS

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.