This traditional delicious and rich Mexican tinga de pollo is a perfect choice for your next weeknight meal. Ideal for tucking into tortillas or serving over rice!

Dinner

1.5 lb boneless skinless chicken breasts, 4 medium tomatoes, 4 tbsp olive oil, 1 white onion sliced, 12 oz can chipotle peppers in adobo sauce, 4 cloves garlic, 1.5 tsp salt, 1 tsp black pepper, ½ tsp dried Mexican oregano, ¼ tsp dried thyme, ¼ tsp dried marjoram

In a medium stockpot place chicken breasts and cover with water. Salt generously and bring to a boil over high heat. Once the water is boiling cover and reduce to medium. Check occasionally and skim any foam off the top of the water as it cooks, Cook the chicken for 15 minutes or until the internal temperature is 165°F, Once the chicken is cooked remove it from heat drain the water (save for broth if desired) and set the chicken aside to cool, While the chicken is cooking place the tomatoes into a separate stock pot and cover them with water. Bring to a simmer over medium heat and cook for 8 minutes until soft but not mushy. Remove from the water and remove the peel if desired. Set aside, In a large skillet heat the olive oil over medium-heat and cook the onion until soft and translucent (5-6 minutes) stirring regularly, Into a blender or food processor add the peeled tomatoes garlic cloves salt black pepper and chiles (see note for the number of chiles to add). Blend until smooth, Pour the tomato mixture into the skillet with the onions. Add in the marjoram oregano and thyme then stir to combine, Reduce the heat to low and let the sauce simmer stirring regularly for 8 to 10 minutes until thickened. Taste and add additional salt or black pepper if desired, Shred the chicken breasts and then add into the tomato sauce and stir to combine and coat well, Simmer for an additional 1-2 minutes to heat through then serve