Directions

Cook the Chicken:

1. In a pot, place the chicken breasts along with the halved onion, garlic cloves, bay leaf, and salt. Cover with water and bring to a boil. Reduce heat to low, cover, and simmer for about 20-25 minutes or until the chicken is cooked through and tender. Remove the chicken from the pot and let it cool slightly before shredding it with two forks. Set aside.

Make the Sauce:

1. In a skillet, heat ½ tbsp of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the tomatoes and cook until softened, about 5 minutes. Remove from heat and let cool slightly.

2. Transfer the cooked garlic and tomatoes to a blender. Add chicken bouillon, adobo sauce, chipotle chile, oregano, cumin, and chicken broth. Blend until it reaches a smooth, uniform, pourable consistency. Taste the sauce and adjust the amount of chicken bouillon if necessary until properly seasoned.

3. In the same skillet used for sautéing garlic and tomatoes, add ½ tbsp of olive oil and sliced onions. Cook until softened and translucent, about 5 minutes. Pour the blended sauce into the skillet with the sautéed onions. Bring to a simmer and cook for another 5 minutes, allowing the flavors to meld together.

4. Add the shredded chicken to the sauce and stir until well combined. Cook for an additional 5 minutes, allowing the chicken to absorb the flavors of the sauce.

5. Serve the tinga hot on a fresh tortilla, garnished with shredded lettuce, salsa, crema, crumbled queso fresco, and sliced avocado. ¡Provecho!