1/2 sweet onion, diced
1 small can of mild chiles, chopped
4 cloves garlic, minced
1 tsp salt
1 tsp cumin
1 Tbs mole concentrate
4-5 boneless-skinless chicken thighs
1 can chicken broth
Saute onion, chiles, garlic, and salt in 2 Tbs coconut oil. Add chicken thighs and broth, cook covered 20-30 minutes until chicken is cooked through. Remove chicken from broth, shred, and return to pan. Simmer 10 minutes, lid off.
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