====== Pulled Chicken with Orange Juice & Guajillo Chilies ======

  * 1 oz Guajillo Chilies (5 med) - stemmed,seeded, torn into 1" pieces
  * 1 1/2 cup orange juice
  * 5 large garlic cloves - peeled
  * 2 Tbsp white vinegar
  * 2 tsp coriander
  * 2 tsp honey
  * 1 tsp dried oregano
  * 1 tsp kosher salt
  * 2 lb chicken thighs - boneless/skinless

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  - In a 12" skillet toast the chilies, pressing with a wide spatula and flipping halfway through, until fragrant, about 1 min. Transfer to a small bowl and pour in the juice; press on the chilies to submerge. Let stand until the chilies have softened, about 10 min. set skillet aside.
  - In a blender combine the chilies and juice, garlic, vinegar, coriander, honey, oregano and salt. Puree until smooth, about 30 sec.
  - Pour the sauce into the skillet and bring to a boil. Nestle the chicken in the sauce, cover and cook for about 20 min. stirring and flipping the chicken halfway through until tender and opaque when cut into with a paring knife.
  - Remove the chicken from the skillet and set aside to cool enough to handle, about 10 min. Bring the sauce to  simmer and cook, stirring, until thickened and reduced to 1 cup, about 10 min. Using 2 forks, shred into bite-size pieces and stir into the sauce. Taste and season with salt.
  - Serve on tortillas or in buns. 
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  Serves: 4-6     Total cooking time: 45 min
  Source: Milk Street recipes
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{{tag>food meat}}