Did you know that slowly cooking chicken thighs in a smoky tomato sauce turns them into a SUPER tender taco filling?
In large saucepan, heat oil over medium heat for 1 minute (oil should be hot but not smoking). Add onion and cook, stirring occasionally with wooden spoon, until lightly browned, about 5 minutes.
Stir in garlic, salt, cumin, paprika, cinnamon, and chipotle chile powder and cook until fragrant, about 30 seconds.
Stir in tomato sauce, scraping up any browned bits on bottom of saucepan. Use tongs to add chicken to saucepan and stir to combine.
Bring mixture to boil. Reduce heat to medium‑low, cover, and simmer until chicken is very tender, about 25 minutes. Turn off heat.
Use oven mitts to remove lid. Use clean tongs to transfer chicken to cutting board and let cool slightly. Use 2 forks to shred chicken into bite-size pieces.
Transfer cooked meat from saucepan to cutting board or large plate and let cool slightly.
Use 2 forks to pull meat apart and shred it into bite-size pieces.