Ingredients 1 whole chicken broken down into breasts and leg quarters ½ teaspoon salt ½ teaspoon paprika ½ teaspoon cumin ½ teaspoon Mexican oregano ground black pepper 1 14 ounce can fire roasted tomatoes 1 small onion 2 cloves garlic roughly chopped 1 jalapeno Instructions Preheat your oven to 300°F (150°C). Season the chicken pieces with salt, Mexican oregano, paprika, cumin, and ground black pepper. Add the undrained can of tomatoes, chopped onion, garlic, and jalapeno to a large baking dish . Add the seasoned and cut up chicken to the baking dish on top of the vegetables. Roast for about 1.5 – 2 hours, or until the chicken is tender and easily pulls apart with a fork. Transfer the chicken to a serving plate, and when cool enough to handle, pull it apart with a fork and discard the bones and any fat. Puree the tomato mixture from under the chicken, then season it with salt and pepper. Serve hot, with the tomato sauce spooned over the top. Or in a slow ...