Adapted from a recipe in Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That’s Sweeping the World by Americas Test Kitchen.
2 pounds chicken thighs, skinless (with or without bones) or 2 split , bone-in chicken breasts
Salt and pepper
2 tablespoons neutral oil
1 small onion, halved and thinly sliced]’?
2 cloves garlic, minced or 1 teaspoon garlic powder
2 tablespoons minced canned chipotle chile in adobo sauce (1 tablespoon has plenty of spice)
1 teaspoon ground cumin (I prefer 1/2 teaspoon)
1/4 teaspoon ground cinnamon (I prefer allspice)
1/2 teaspoon brown sugar
1 14.5-ounce can fire-roasted diced tomatoes
1 teaspoon grated lime zest plus 2 tablespoons juice
Pat chicken dry with paper towels and season with salt and pepper.
Heat 1 tablespoon oil in a pot or Dutch oven over medium-high heat. Brown the chicken in two batches until browned on both sides. Transfer to a plate.
Heat remaining 1 tablespoon oil in now empty skillet. Add onion and cook until soft and lightly browned, about 5 minutes.
Stir in chipotle, cumin, allspice, and garlic and cook until fragrant.
Stir in tomatoes and sugar. Scrape all the browned bits off the bottom of the pan.
Transfer mixture to blender and process until smooth.
Return mixture to pan and add the chicken. Cover and simmer 45 minutes or until the chicken shreds easily when pulled apart with two forks. If using a stove-top pressure cooker, cook for 8 minutes and then do a quick release.
Use tongs to remove chicken from the pot. Place onto a plate and shred.
Meanwhile, raise the heat on the pot and gently boil until the sauce is as thick as desired. Return the shredded chicken to the pot; add lime zest and juice.
Serve with fried corn tortillas. Garnish with sliced avocados, onion, cilantro, and diced tomatoes.