Mexican Pulled Chicken

Mexican Pulled Chicken 1 sweet red pepper, stemmed and seeded and cut into large rings 1 large onion, trimmed and cut into large rings 2 pounds boneless skinless chicken breast halves, trimmed 2 pounds boneless skinless chicken thighs, trimmed 4 tablespoons cider vinegar 2 14.5 ounce cans diced tomatoes 4 tablespoons tomato paste 4 tablespoons Agave Nectar 2 tablespoons whole grain mustard 2 teaspoons onion powder 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon Tabasco sauce 1 tablespoon dried oregano (leaves) 1 tablespoon coriander 2 tablespoons Rocket Fuel (or your favorite hot sauce) Preheat oven to 275 degrees F. Spray a pan or glass baking dish with non-stick cooking spray and lay pepper and onion rings on the bottom. Lay chicken over onions and peppers. In a medium sauce pan, place all other ingredients and heat to a boil. Stir to combine ingredients and remove from heat. Pour the tomato mixture over the chicken. Cover with parchment paper then foil. (The parchment paper will prevent the tomato acids from reacting with the foil.) Place in oven for three hours. Remove the pan from oven and peel off parchment paper and foil. Place chicken on a cutting board and shred with two forks. Pour remaining mixture from baking dish into a strainer and strain out most of the liquid then place back into baking dish Place pulled chicken meat back in with tomato mixture in baking dish and mix to combine.