Pulled Chicken in Smoky Chipotle Tomato Sauce

Mexican meets Italian in this remarkable culinary fusion! Buttery shredded chicken, swimming in a zesty, smoky marinara-inspired sauce. This international marriage of flavors works beautifully because the smokiness of the chipotle chilies enhances the sweet/tangy nuances of the tomato sauce. And check this out - you need just ONE pot and 6 ingredients!

You are gonna LOVE this smoky/spicy sauce for chicken. Especially on a busy weeknight! Here's why: First, it's made in ONE pot, so all the flavors commingle right from the beginning. Second, the chicken cooks IN the sauce before it's shredded, so it's loaded with flavor, ultra tender, and there's no need for dicing, slicing or chopping. Third, thanks to the adobo sauce (which contains onions, garlic and seasonings), you need little else for a robust sauce with irresistible depth. Fourth, dinner is on the table in about 20 minutes!
I also love how versatile this dish is when it comes to serving. Since the sauce is undeniably awesome, I suggest you serve it with bread pasta, rice, couscous, or quinoa - something to soak it up! If you're cutting back on carbs or gluten, spoon the chicken into lettuce cups or halved bell peppers!

Pulled Chicken in Smoky Chipotle Tomato Sauce 
Note: You can also start with frozen chicken! Just add about 10 minutes to the cooking time. 

2 cups tomato sauce, from a carton or can
1 cup chicken broth
1-2 tablespoons minced chipotle chilies in adobo (add more for a spicier sauce)
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and ground black pepper
1 pound boneless skinless chicken breasts or thighs

In a large stock pot or saucepan, whisk together the tomato sauce, broth, chipotle chilies, basil, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set the pan over medium-high heat and bring to a boil. Add the chicken and reduce the heat to low. Simmer for 10 to 15 minutes, until the chicken is tender enough to shred. Shred the chicken with 2 forks, directly into the sauce (or, if it's easier for you, transfer the chicken to a bowl or plate, shred it, and return it to the pot). Once the chicken is shredded, simmer it in the sauce for 3 to 5 minutes, until the sauce thickens. 
Serves 4