Chicken Ranchero Taco Filling

Ingredients

• 1 tbsp butter
• 1 tbsp canola oil
• 3/4 cup diced onion
• 1/2 cup diced red or green pepper
• 1/2 serrano pepper, seeded and sliced
• 1 clove garlic, roughly chopped
• 1 can (14 oz/398 ml) whole plum tomatoes
• 1/2 cup water
• Salt to taste
• 1 tbsp canola oil
• 6 boneless skinless chicken thighs
• Salt

Directions

1. To make sauce, heat butter and oil in a medium saucepan over medium heat. Add onion and sauté for 3 minutes. Add red or green pepper, serrano pepper and garlic and sauté for 5 minutes. Add tomatoes. Using a wooden spoon, break tomatoes up in the saucepan. Add water and salt to taste.
2. Reduce heat to low and simmer, stirring occasionally, for 30 minutes. Remove from heat, and useUusing a hand blender,to puree sauce until smooth. Set aside.
3. Season chicken with salt. Heat 1 tbsp oil in a medium frypan and sear chicken on all sides until browned. Add sauce and bring to a boil.
4. Reduce heat to low, cover frypan with a lid and simmer for 40 minutes until chicken is tender.
5. Using two forks, shred chicken; return chicken to frypan and stir into sauce.