Boil the chicken breast with the garlic, 1/4 of the onion, one tomato, salt, cumin, and thyme. When the meat is tender (cooked), turn off, let it cool, and shred it.
Slice the onion, then sauté it in a pan with oil until it becomes soft and transparent (sauté very well).
Blend the tomatoes with a little broth (the one left from boiling the chicken), the garlic, the onion, the chilies, and the sprig of mint.
Pour the sauce into the pan where the onion was sautéed and then add the vinegar, let it cook for 10 minutes on low heat, after that time add the shredded chicken breast and season with salt. Let it cook for another 10 minutes, covering the pan or until a good part of the sauce is reduced. Turn off and you're done!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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