Chicken Tinga

Recipe source: http://www.kiwilimon.com/receta/carnes-y-aves/pollos/pollos-mexicanos/tinga-de-pollo

Makes 4 servings
Ingredients:
3-4 medium size chicken breast
2 large white onions sliced
4-5 medium tomatoes chopped
1 12oz can of Chipotle chiles in adobo sauce(La costena) 
2-3 cloves of garlic
salt and pepper to taste
4-5 tablespoons of oil 

Instructions:

1.  In a medium/large pot with water add 1 peeled garlic clove, 1/2 white onion and the chicken breast. Bring water to boil and let chicken simmer until is cooked through (~25 min). Save chicken broth for sauce later! Once chicken is cooked and cold, shred chicken and set aside.

2. Add to blender, 4 tomatoes cut in fourths, 1 peeled garlic clove (not chopped), 1-2 tablespoon of chile chipotle sauce (depending on how spicy you want it), and 1/2 cup of chicken broth. Blend all ingredients until smooth, taste for spiciness.

3. Heat the oil in a large pan and add the onion. Cook the onion until soft and translucent for about 5-6 minutes.

4. Pour the salsa over the onions and cook on medium-high heat for 10 min until the sauce is boiling. 

5. Add the shredded chicken and cook for 10 min, add salt and pepper to taste. If needed add water.

6.  Serve with frijoles (beans) over a tostada with sour cream, avocado and crumbled panela cheese. Or serve with mexican red rice and beans.