Tinga de poulet

Ingrédients

• 1 tablespoon olive oil
• 1 small white onion (finely chopped)
• 4 cloves garlic (finely chopped)
• 14 1/2 ounce can diced fire roasted tomatoes
• 3/4 cup chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano (ideally Mexican oregano)
• 1 tablespoon chipotle hot sauce (or more to taste)
• 1 teaspoon chipotle chile powder (or more (recipe note #2))
• 1/4 teaspoon salt and freshly ground black pepper (to taste)
• 1 1/2 pounds boneless skinless chicken breasts (or boneless skinless chicken thighs)

Préparation

1. 1

   Heat olive oil in a large saucepan over medium heat. When hot, add onion and cook until softened, about 2 minutes, then stir in garlic just until fragrant, about 30 seconds. Pour in the broth, tomatoes with their juices, and all seasonings - cumin, oregano, chipotle hot sauce and chili powder. Bring this mixture to a boil. Season the chicken breasts with salt and pepper, then add them to the pan, making sure they're coated in sauce and arranged in a single layer. Lower the heat, cover the pan, and simmer gently for 20-25 minutes, turning the chicken once halfway through, until it's tender and cooked through.

2. 2

   Transfer the tender chicken to a cutting board. Keep the pan on the heat, increase it to medium-high, and let the sauce boil uncovered. Cook, stirring now and then, until it reduces to a thick salsa consistency, about 8-12 minutes. Remove from heat.

3. 3

   Meanwhile, shred the chicken with two forks, then stir it back into the reduced sauce. Heat through over medium heat, stirring to coat every piece with sauce. Serve as desired.