3 lb boneless, skinless chicken thighs
1 onion, diced
2 cloves garlic, minced
2 tsp smoked paprika
2 tsp salt
ground pepper, to taste
1 1/2 cups barbecue sauce
Preheat oven 325F
Prepare chicken and pat dry.Heat up oil in a large cast iron skillet with a lid on medium heat. Cook onion and garlic until soft. Add paprika.
Add chicken one piece at a time and stir to mix, with salt and pepper to taste. Add barbecue sauce and bring to simmer. Remove from heat.
Transfer pot to oven with lid on. Bake for 90 minutes or until chicken is tender. Remove from oven and transfer chicken to a bowl. Shred chicken and set aside.
Put pot of sauce back on the stove on high heat and bring to boil. Reduce liquid to half and pour over shredded chicken and stir.
Serve with buns and barbecue sauce on side.