serves: 2

ingredients

For Chicken Broth:
1 liter water
300g chicken breast
1/4 onion
2 bay leaves
2 garlic cloves
1 tsp salt

For Tinga de Pollo:
2 tbsp vegetable oil
1 onion, julienned
4 tomatoes (seedless and skinless)
1 garlic clove
1-2 chipotle in adobo
1/2 cup chicken broth
1/2 tsp chicken bullion
1 tbsp tomato puree
shredded chicken
salt and pepper to taste

steps

For Chicken Broth:
1. Put together all the ingredients into a large saucepan. Boil of medium high heat until chicken is cooked (approximately 1/2 hour).
2. Shred the meat with your fingers or a fork.
3. Set broth aside.
For Tinga de Pollo:
1. in a skillet, add the vegetable oil. When the oil is hot add the onion. Lower the heat to very low and cook it until it caramelizes (about 20 minutes)
2. Meanwhile, blend the tomatoes together with the garlic, chipotles, and chicken broth.
3. When the onion is ready, add the shredded chicken and stir. Add salt and pepper to taste and stir again.
4. Let all ingredients simmer over low heat for about 5 minutes so that it slightly thickens and the flavors blend well together.
5. Serve with pickled red onions, refried beans, and tortillas.