For the Chicken
- 3 chicken breasts (aprox. 2 1/2 pounds)
- 2 tablespoons olive oil
- 3 garlic cloves (minced)
- 1 small onion (chopped)
- 2 chipotle chilies in adobo (minced)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- salt to taste (I used aprox 2 tsp)
- 1 1/2 cups hard apple cider
- 2 tablespoons tomato paste
- 1 tablespoon molasses (optional)
For the salsa
- 1 chopped apple of your choice (I used Fuji)
- 1/2 cup pomegranate seeds
- 2 chopped green onions (white and green part)
- 3 tablespoons chopped cilantro
- 3 tablespoons chopped fresh Poblano pepper (can substitute for green bell pepper)
- 1 teaspoon or more of salt
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- juice of 1 lime
- Add the chicken to a bowl. Add the minced chipotle, smoked paprika, cumin, and salt. Toss and coat chicken with seasonings.
- Heat a dutch oven over medium high heat. Add the chicken and sear on both sides until browned. Remove and reserve. Reduce the heat slightly and add the onions and garlic cooking it slightly.
- Pour in the hard cider. Scrape up any browned bits from the bottom of the pan, add the chicken breasts, cover and simmer for 30-45 minutes or until the chicken is tender and cooked through.
- As the chicken braises, make the salsa. Add all the ingredients to a bowl. Toss well to combine, taste and adjust if needed. Cover and store in the fridge until ready to serve.
- When the chicken is done cooking, remove it from the pot and shred it. Add the shredded chicken back to the sauce in the pot and toss.
- Add the shredded chicken to a warmed tortilla (I used corn tortilla and warmed it directly in the stove burner) and top with the salsa. Sprinkle chopped cilantro.