Stir the chicken/vegetable stock through the boiling water, then add in the dried chilli peppers. Cover in cling film and set aside to infuse for at least an hour. The longer, the better.

Heat up a large skillet over a medium heat. Add in the oil. Place in the marinated chicken breasts and gently fry on both sides until lightly charred and the spices are cooked off.

Pour in the pre prepared chilli broth by tipping it through a sieve to catch the rehydrated chilli peppers. Set the chillies aside on a chopping board. Bring the stock to a gentle simmer.

Chop up the rehydrated chillies, discarding the stalks. Add them in with the chicken. Simmer away gently until the chicken is cooked right through. Once cooked through using a couple of forks shred up the chicken breasts by pulling them apart and leave the pieces to simmer in the now reduced broth.

Once the broth has almost completely reduced down and soaked into the pulled chicken remove from the heat and stir through the chipotle BBQ sauce, simmer for a couple more minutes and if needed pour in around 50ml water to loosen up the sauce, depending on how dry/saucy you like your pulled chicken. It's now ready to serve! Enjoy. :)