John and I spent a weekend in Washington DC a few years ago and stayed at a really nice hotel near the White House. The hotel had a restaurant on the roof terrace with views to the roof of the White House lawn. It was interesting to eat and looked at the men with big guns away on the roof of a stone's throw. Now before you wonder where I'm going with the seemingly unrelated story, let me draw it for you. When we were there, John pulled pork sandwich ordered to eat something that had never seen before. This man is truly a man of mystery, I tell you, I learn something new every day!

This event was not very memorable and had not really thought much about it until I saw this recipe on a blog. I immediately remembered our lovely weekend away and I knew I give it a shot. It has also chipotles in adobo in it, which is fast becoming one of my favorite ingredients always. John loved the sandwiches and was thrilled to have them. They were smoking, bold and delicate. Delicious.

Best of all, I went with my New Year's resolution and instead changed the fate of the rest of them fell. I halved the recipe and there was still plenty left, so I used the leftover meat to make chicken tacos. I thought the smoked chiles in adobo would taste that worked for the tacos, and was surprised! A great admirer of food not to lose followers. I hope I can keep it!

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Source: Apple A Day

Ingredients:
1 (14 ounce) can tomato sauce  
2-3 chipotle chiles in adobo, finely chopped  
1 / 4 cup cider vinegar  
3 tablespoons honey  
1 tablespoon plus 2 teaspoons. or smoked paprika
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce  
3 tsp. Dry mustard  
1 tablespoon chile powder  
1 tsp. Sal  
3 lbs. , Chicken thighs or breasts cut bones skinless fat
1 medium onion, chopped  
3 cloves garlic, finely chopped  

Getting There:
1. Mix tomato sauce, chile, vinegar, honey, paprika, tomatoes, Worcestershire sauce, mustard, chile powder and salt in a quart slow cooker-6 until smooth. Add chicken, onion and garlic, stirring to blend.