Authentic Mexican Chicken Tinga

Directions

1. Place the chiken breasts in a pot along with half a choppped onion, one garlic clove, salt, pepper, bay leaf and cilantro. Cover with water and bring to a boil.
2. Let the breasts boil with the pot covered over medium heat for 20-30 minutes. Check doneness by making a small cut in the center of the breasts and, if they are cooked through, remove frome heat.
3. Drain the breasts and shred them by pulling the meat apart with two forks. Set aside in a bowl. Reserve the cooking broth, wich will be used for the sauce preparation.
4. Peel the onion and cut it into strips. Also peel the garlic and chop it.
5. In a skillet, add a tablespoon of oil and saute the onion and garlic over medium-low heat so the do not burn.
6. Place the contents of the can of chipotle together with the washed tomatoes in a blender. Add salt and pepper to taste, one teaspoon of oregano, and one and half cups of chiken broth. Blend all ingredients.
7. Pour the blended sauce into the skillet where you previously sauteed the onion and garlic, and cook for about five minutes, stirring occasionally to prevent the sauce from sticking as the liquid evaporates.
8. Add the shredded chiken to the sauce and continue cooking for another five minutes, stirring occasionally.
9. taste the sauce and adjust the salt and pepper if necessary. At this point in the recipe, you can continue cooking the sauce if you want it thicker (to evaporate more liquid), or add water or chicken broth if you like ir more soupy
10. Serve in a soup plate, accompanied with sauces, tostadas, refried beans, lettuce, sour cream, chessee and avocado
11. Enjoy!