1teaspoonsmoked paprika(your choice of mild, medium or hot)
1tablespoonchipotle hot sauceor more to taste
2skin-on, bone-in chicken breast halves1 ½ to 2 pounds (see recipe notes 1 and 2)
salt and freshly ground black pepperto taste
Stir together tomatoes, onion, garlic, cumin, oregano, chile powder, smoked paprika, and chipotle hot sauce in a large saucepan; bring to simmer over medium-high heat. Nestle chicken breasts into mixture, season with salt and pepper. Cover and reduce heat to medium-low; simmer 35-45 minutes (up to 60 minutes, depending on size of chicken breasts, start checking for tenderness at 35 minutes).
When chicken breasts are tender and shreddable, transfer to plate until cool enough to handle.
While chicken cools, cook sauce over medium high heat until thickened (should have a chunky salsa consistency), 5-10 minutes. Remove from heat and set aside.
When chicken breasts are cool enough to handle, remove and discard skin and bones. With two forks, shred the meat into bite-size pieces. Return chicken to sauce and place over medium heat; cook and stir until chicken is coated and heated through. Season to taste with salt and pepper and serve as desired.
Be sure to note the weight of the chicken breasts you buy as they vary a lot. As you would guess, the larger the chicken breasts, the longer they will take to be tender and shreddable. If you prefer a boneless option, I recommend swapping in 1 ½ pounds of boneless skinless chicken thighs or boneless skinless chicken breasts.
To use shredded rotisserie chicken or Shredded Chicken for this recipe, follow the instructions for the sauce, but reduce the covered cooking time to 20 minutes. Then reduce the sauce uncovered until thickened to the consistency of a thick salsa. Stir in shredded chicken; reduce heat and simmer 5-10 minutes to reheat the chicken and allow it to soak up plenty of flavor.