Cook the chicken (previously well washed) with garlic, salt, and onion. After the chicken breast is cooked, shred it.
Slice the onion into thin rings. Remove the skin from the tomatoes after roasting or lightly cooking them and blend with a small clove of garlic, 8 black peppercorns, the chipotle pepper, and add a teaspoon of oil from the can of chipotle chiles, a little chicken broth, and a pinch of salt.
Once everything is blended, proceed to put two tablespoons of sunflower oil in a saucepan, let the oil heat up a bit, and add the sliced onion, stirring until cooked (sautéed). When the onion releases its sweet aroma, add the shredded chicken breast and continue stirring to mix the chicken well with the onion, seasoning with garlic salt and salt. If necessary, you can add a little more sunflower oil.
Then pour in the blended tomato puree, mix all the ingredients well, and add a little chicken broth, continuing to stir. Taste for salt and spiciness (adjust if necessary), add the ground marjoram, and let it boil for 15-20 minutes, until the stew darkens a bit and the chicken broth reduces.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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