Chipotle Lime Chicken Tacos

Ingredients
1 large roasted chicken (about 4-6 lbs), butchered
2 Tbsp olive oil
1/2 c. lime juice
1/2 c. honey
1/2 c. cilantro
2 chipotle chiles in adobo
2 large, mild dried peppers
1/2 onion, chopped
3 Tbsp Dijon mustard
1 Tbsp tomato paste
3 garlic cloves, minced
1 tsp cumin, ground
1/2 tsp allspice, ground
1/2 tsp salt
1 c. water
1/2 c. red wine

Directions:
-Preheat oven to 250 degrees.
-Remove chicken from package, wash and pat dry.
-Season chicken pieces well with garlic salt and pepper.
-In large dutch oven over medium heat, add olive oil and bring up to almost smoking.
-Place chicken pieces, skin side down into pan and cook until browned, about 5 minutes.
-Flip chicken pieces and brown on remaining side, about 4 minutes.
-Remove chicken from pan and set aside.
-Repeat with remaining chicken pieces.
-Meanwhile, in blender or bowl of food processor, combine all remaining ingredients except for water and wine and blend until completely smooth.
-When all chicken pieces are browned, remove chicken from pan and deglaze pan with wine, scraping browned bits from bottom.
-Add blended chipotle lime sauce and water into pan and stir to combine.
-Remove all skin from chicken pieces, discarding skin and fat, and place skinless chicken pieces into pan and cover.
-Place in the oven and cook until chicken is very tender and will fall off the bone when pricked with a fork, about 3 - 3 1/2 hours.
-Remove from oven and carefully remove chicken from pan, placing in serving bowl, and discarding all bones.
-Place pan over medium high heat and let sauce reduce and thicken, about 10 minutes.
-Meanwhile, shred chicken pieces with fork and double check for small bones.
-When sauce is reduced, pour over chicken, toss to combine and serve with tortillas and toppings.

From Good Things Catered