INGREDIENTS:

1 tablespoon canola or vegetable oil 1 shallot or small onion, finely chopped 2 garlic cloves, peeled and minced 1 cup barbecue sauce (store bought or homemade) 1/2 cup apple cider vinegar 1 bay leaf 1 chipotle pepper in adobo (just the pepper, not the adobo) 4 boneless, skinless chicken breasts Buns for serving

INSTRUCTIONS:

Heat a large, heavy bottomed pot over medium heat. Add the oil, and when the oil is hot, add the shallot and garlic. Cook for about 2 minutes, until tender and just beginning to brown. Add the barbecue sauce, vinegar, bay leaf, and chipotle pepper and whisk together. Then add the chicken and enough water to just cover the chicken. Bring to boil, then reduce the heat to simmer, cover the pot, and cook until the chicken is cooked through, about 20-25 minutes. When the chicken is done, remove it from the pot and allow it to rest for about 5 minutes. Meanwhile, bring the sauce back to a boil and allow to cook and reduce until it thickens, about 10 minutes. Shred the chicken using two forks. Serve on buns with the sauce on the side so that everyone can top it as they wish.