Mexican Slow Roasted Chicken

 

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 cooker. I’d go with 2-3 hours on high or 3-4 on low just until the chicken is shreadable