Mexican Chicken Braise
    1. Wash and trim off excess fat from chicken thighs. Pat dry.
    2. Zest one lime. Add the juice from the lime and the zest to a small prep bowl and set aside. Combine juice from another lime, tequila, and worschestershire sauce in flat pan.
    3. In a small prep bowl, mix chili powder, cumin, oregano, and cinnamon together and set aside.
    4. Add chicken to pan and season with salt (optional), pepper, and a small amount of the seasoning mix. Marinate chicken for up to 30 minutes.
    5. In a medium bowl, combine tomatoes and their juice, broth, adobo sauce, and sugar and set aside.
    6. Dice onion and mince garlic and set aside onion in a small prep bowl.
    7. Chop green and red peppers and set aside in another small prep bowl.
    8. Heat skillet over medium-high heat. When hot, add oil. When oil is shimmering, add chicken and brown for about 15 minutes, alternating sides every 3-4 minutes. Remove chicken from skillet and drain off excess fat from skillet.
    9. Return skillet to heat, lowering temperature to medium. Add 1 tbl. oil and heat until shimmering.
    10. Cook onion until tender, stirring frequently, about 3 minutes.
    11. Add garlic and and seasonings and cook until fragrant, about 1 minute.
    12. Add tomato mixture to onion and bring to a boil, stirring frequently to pick up browned bits in skillet.
    13. Return chicken to skillet and reduce heat to medium-low, cover, and simmer for 15-20 minutes, flipping chicken halfway through.
    14. Once chicken is fully cooked (165 degrees F at minimum), remove chicken from skillet and shred with two forks.
    15. Return shredded chicken to skillet. Add peppers and olives and cook until sauce is thickened and clings to chicken, about 10 minutes.
    16. Stir in lime zest and juice.
    17. Season with salt and pepper to taste.
    Recipe Notes

    To make preparation easier, use 4 small prep bowls, 1 medium bowl, a dish in which to marinate the chicken, and a large skillet.

    The adobo sauce/chipotle pepper mixture can be purchased in 4 oz cans. Using a pair of gloves, dice the peppers, then put the amount needed for this recipe in a small prep bowl. The remainder of the adobo sauce/chipotle pepper mixture can be put onto wax paper and frozen in 1 – 2 tsp. portions. Whenever you need this seasoning again, just pull what you need from the freezer, being sure to not touch the mixture with your fingers.