Braised some chicken thighs for my own little spin on tacos al pastor

I don't have a recipe per se, because I was just kind of shooting from the hip on this. I probably should've done a few things differently, but it ended up being one of the best things I've ever eaten. So if anyone wants to try it out here is approximately what I did:

Boneless skinless chicken thighs - 10

1 can Chipotles in adobo

A bunch of paprika and chili powder

Olive oil - not extra virgin

Marinate 12-14 hours in fridge

Brown chicken in cast iron

Remove chicken

Add half an onion, thinly sliced to skillet

Deglaze with white wine (Pinot Grigio)

Add chicken and marinade, chicken stock, and concentrated chicken stock jelly

Braise in oven for like an hour at 275°

Remove from oven, put on stove on medium-low heat

Shred chicken and toss in skillet with olive oil and chili powder while liquid reduces

Return chicken to Dutch oven and add butter and flour to thicken

Serve on warm corn tortillas with avocado salsa, onion, cilantro, and radish

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