This recipe comes from chocorroldevainilla blog and I found it quite delicious. The tortillas in the photo are home made and also according to a recipe found on Luba’s blog :) You can serve it on its own or along with your favourite veggies. Here I decided to go with corn, salad and tomato. For the sauce I added more tomatoes than the original recipe required (6 medium tomatoes) and therefore I cooked it a bit longer to reduce the juices and make a thick sauce. In total it took me around 20 minutes to cook it down but in the end the cooking time will depend on the amount and size of your tomatoes. Thanks for the recipe Luba!
- 1 whole chicken breast
- 1 clove of garlic
- 2 white onions
- 4 big tomatoes
- 3 chipotles
- teaspoon of salt
- teaspoon of white vinegar (used juice of half a lemon)
- vegetable oil (I used olive oil)
- a cup of chicken stock
Boil the chicken breast. Easiest way to do it is to cook a chicken soup (everyone has their own way of cooking a chicken soup and I am yet to put my recipe here :)) and then take out the breast, wait till it cools and shred it with a fork.
Chop the onions and fry them on olive oil until they soften. You can use a pan for it but if you don’t have a pan large enough you can do it in a heavy cast iron pot.
Peel and chop the tomatoes and chipotles and add them to your pot along with salt, vinegar and chicken stock. Cover and simmer for around 8 minutes, then uncover and let the sauce reduce for as long as necessary. It can take maybe 10-15 minutes more.
Finally add the chicken and mix well so the sauce covers all the chicken pieces.
Best way to serve this would be with tostadas but if you like experimenting you can try mixing it up with some veggies like I did.