2 tbsp. of vegetable oil
1 medium white onion cut into slices
2 large garlic cloves finely diced
3 cups of tomato cut into cubes
2 tbsp. of parsley chopped (extra for garnish)
2 chipotle peppers in adobo chopped (canned)
3 cups chicken cooked and shredded
Salt and pepper to taste
Heat oil in a large frying pan over medium heat and add the sliced onion. Stir-fry for 3 minutes and stir in the garlic. Cook for another 2 minutes until fragrant.
Mix in the chopped tomato and parsley, lower the heat, stir and let cook until tomatoes start releasing its juices. This step will take about 6-7 minutes. If your tomatoes aren’t juicy enough add a couple of tablespoons of water.
Add the chicken and chopped chipotle pepper. Simmer for about 8 more minutes until all the flavors had blended. Season with salt and pepper.
To serve, garnish with chopped parsley. You can serve it as a main dish with rice and a salad or as a topping for tostadas, sopes or for empanada filling. If you have leftovers this dish freezes well for about a month.
- Adjust a number of peppers to your personal liking
- You can use leftover roasted chicken