1. Cook the chicken: Place the chicken breasts in a pot with half an onion, a clove of garlic, salt, pepper, bay leaf and cilantro. Cover with water and bring to a boil. Cook over moderate heat for 20 to 30 minutes. Check for doneness and remove from heat.

2. Shred the chicken: Drain the chicken breasts and shred them with two forks. Reserve the cooking broth for the sauce.

3. Prepare the sauce: Peel and julienne the onion and chop the garlic. Sauté both in a frying pan with a tablespoon of oil over medium-low heat.

4. Blend the sauce: In a blender, place the chipotles with the washed tomatoes, salt, pepper, oregano and 1 1/2 cups of chicken broth. Blend until a smooth sauce is obtained.

5. Cook the sauce: Pour the sauce into the pan with the onion and garlic. Cook for 5 minutes, stirring occasionally.

6. Mix the chicken: Add the shredded chicken to the sauce and cook for another 5 minutes, stirring well.

7. Adjust the sauce: Taste the sauce and adjust the salt and pepper to taste. If you prefer a thicker sauce, continue cooking so that more liquid evaporates; if you like it more brothy, add a little more chicken broth.

That's it! Serve your Tinga de Pollo on its own, in tacos, tostadas or burritos and serve with rice and/or refried beans. Enjoy!

In a hurry? try our recipe to prepare Tinga Express