2 tbsp. of vegetable oil
1 medium white onion, sliced
2 large garlic cloves, finely diced
3 cups of tomato, cubed
2 tbsp. of parsley, chopped (extra for garnish)
2 chipotle peppers in adobo sauce, chopped (to taste)
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 three minutes and stir in the garlic. Cook for another two minutes.
Mix in the tomato and parsley, lower the heat, stir and cook for six to seven minutes, until tomatoes start releasing juice (add a couple of tablespoons of water if not enough juice).
Add the chicken and chopped chipotle pepper. Simmer for about eight minutes. Season with salt and pepper.
To serve, garnish with chopped parsley.