Shredded Chicken in Chipotle-Tomato Sauce
This Shredded Chicken is tender, juicy, and packed with comforting Latin flavors. Slowly simmered with onions, tomatoes, chipotle peppers, and aromatic seasonings, it is an easy and versatile dish perfect for serving with rice, tortillas, or your favorite side dishes.
Equipment
- Large Pot and Skillet
- Cutting board and knife
- Two forks for shredding
- Fine-mesh strainer
- Measuring cups and spoons
Ingredients
Ingredients for Cooking the Chicken:
- 2 chicken breasts
- ½ medium onion
- 3–4 garlic cloves
- 2–3 bay leaves
- 1 teaspoon dried oregano
- 3 cups water
- 6 Roma tomatoes
Ingredients for the Sauce:
- 3 cups Chicken broth previously cooked
- 2 Chipotle peppers
- 1 tablespoon oil
- 1 medium onion
- Cooked shredded chicken
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 2 teaspoons salt
Instructions
- Place the chicken breasts in a large pot with the onion, garlic, bay leaves, dried oregano, and water. Add the tomatoes and bring everything to a boil over medium-high heat.
- Reduce the heat, and simmer for 20–25 minutes, or until the chicken is fully cooked and the tomatoes are soft.
- Remove the chicken breasts from the pot and set them aside to cool slightly. Shred the cooked chicken using two forks and set it aside.
- Transfer the cooked tomatoes, onion, and garlic to a blender. Add the chipotle pepper to taste and the chicken broth. Blend for about 2-3 minutes or until everything is smooth and well combined.
- Heat the oil in a large skillet over medium heat. Add the sliced onion and cook until soft and lightly caramelized. For about 5-7 minutes.
- Add the shredded chicken and stir until it is evenly combined with the onion. Pour the tomato sauce through a fine-mesh strainer directly into the skillet. Add half of it and let the chicken absorb it all before adding more.
- Add the bay leaf, dried oregano, black pepper, and salt. Stir well to combine.
- Simmer over medium-low heat for 10–15 minutes, stirring occasionally, until the chicken absorbs the sauce and the flavors come together. Serve warm.
Video
Notes
- Adjust the amount of chipotle pepper according to your preferred level of heat. Start with a small amount, taste the sauce, and add more if needed.
- Slice the onion into thin, even strips so it softens and caramelizes evenly.
- Taste the dish before adding all the salt, since the amount needed may vary depending on the broth and chipotle used.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Serve with white rice, tortillas, tostadas, or use it as a filling for tacos and empanadas.