Pulled Chicken with Tomatoes, Chilies and Cilantro

Mild and lean chicken breasts have long muscle fibers that are great for shredding. In this recipe, a tomato-based sauce spiked with chilies adds savory-sweet-spicy flavor, and a splash of oil at the end of cooking boosts richness. If using canned green chilies, don’t drain off the liquid—add it to the pan along with the chilies. This is great tucked into tacos or burritos, served with rice and refried beans, or spooned over a salad.