A quick and easy chicken in sauce. Great for tacos, enchiladas or tostadas. This is your quick fix Mexican dish!
For more recipes from this book click here. Serves 4-6
Chicken 2 large chicken breasts 1/2 onion, chunked 3-4 black peppercorns 2 cloves garlic, minced 1 bay leaf Touch of salt OR Ready rotisserie chicken. Add all ingredients to a pot and Just cover with water. Bring to a boil and simmer gently for 30 minutes till soft. Remove chicken and add a touch of the stock and mash or shred. Set the sloppy mash aside aside. While the chicken is simmering...
Sauce: 1/2 onion, sliced fine 2-3 garlic cloves, minced 1 can (14 oz) diced or stewed tomatoes 1 chipotle chile in adobo sauce, minced. More to taste if needed. 3 tablespoons cilantro, minced Oil Salt to taste Add a touch of oil to a pot and sauté the onions with some salt till translucent, do not brown. Add the chile and cook for a minute and add the tomatoes and cook for 10-15 minutes till a wonderful sauce develops. Add the shredded chicken and cook till you have an almost dry chicken dish. If too dry, add some of the chicken stock. Add on: this sauce is enhanced tremendously by chorizo. Add 1/4 lb loose chorizo, out of casing, to the onions and sauté for 2-3 minutes. Continue with the recipe as described. Serve on tacos, tostadas or wrapped as enchiladas. Accompaniments: Queso fresco, or Mexican style cheese Avocado Pickled jalapeños and carrots Sour cream, Salvadorian of course Shredded cabbage Black or red beans, Mexican style, on the side