Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 1 jar (7 ounces) tomato paste
- 2/3 cup balsamic vinegar
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon brown sugar
Instructions
- Preheat your oven to 300°F.
- Place the chicken thighs in a square 9-inch baking dish. Score the chicken with a knife.
- Mix the tomato paste, balsamic vinegar, salt, pepper, smoked paprika, garlic powder, onion powder, and brown sugar in a medium bowl.
- Pour the sauce over the chicken, ensuring it covers and gets inside the slits.
- Cover the baking dish tightly with a double layer of foil and bake for 2 1/2 to 3 hours until the chicken is very tender.
- Remove from oven, let cool slightly, then shred the chicken in the dish using two forks and toss with the sauce. Serve immediately.
