This recipe was part of the Tailgating Recipe Touchdown Challenge which ended Sep 13, 2011 12:00 PM. See winners »

• 2 LBS chicken breasts and thighs, bone-in and skin on
• Salt and pepper
• 4 TBS olive oil, divided
• 1/2 Red onion, diced
• 1 Green bell pepper, diced
• 4 Cloves garlic, minced
• 1 7 OZ can chipotle chilies in adobo
• 1 14 OZ can fire-roasted tomatoes
• 1/2 Cup KC Masterpiece Original BBQ sauce
• Scant Cup of water
• 8 Hamburger buns for serving

1. Heat 2 TBS oil in a large dutch oven or heavy-bottomed pan over medium-high heat. Generously season chicken on both sides with salt and pepper. Brown in batches and set aside.
2. Lower the heat and add 2 more TBS of oil then the onions, peppers and garlic. Season with salt and pepper and cover. Let the vegetables cook down for 10 minutes, or until soft. Add the chilies, tomatoes, BBQ sauce and water. Put the chicken back in, making sure its completely covered, and bring to a boil. Cover, then reduce the heat and let cook for 1-1/2-2 hours.
3. Remove chicken (bones too) and turn off the heat. Set aside chicken on cutting board. Let the sauce cool down, then puree in a blender until smooth. Once the chicken has cooled slightly, shred the meat. Return the sauce to the pot, add the shredded chicken.
4. Pile shredded meat and sauce on buns and serve with additional sauce and all your tailgate fixin’s.