Add oil to a large frying pan or Dutch oven over medium-high heat. Sauté diced onion for about five minutes until soft and translucent, then add garlic and sauté for another minute.

In a blender, combine crushed tomatoes, chipotle peppers, salt, cumin, black pepper, oregano, paprika, and the onion and garlic mixture. Blend until smooth.

Pour the blended sauce back into the frying pan and bring to a gentle simmer. Add chicken breasts, cover slightly ajar, and lower heat as necessary.

Let chicken cook gently for about 45–50 minutes, turning halfway through.

Once cooked, remove chicken from sauce, shred it, and return to the sauce to simmer for an additional 10–15 minutes. Garnish with cilantro before serving.