2-3 large tomatoes or 1 cup pureed tomato (Cut in half and broiled until a little black on the top)
3-4 chipotle (seeded)
1 1/2 cups onion
1 large garlic clove
1/4 cup chicken broth
1 tablespoon butter or Coconut Oil
3 cups organic shredded chicken breast
1/2 teaspoon sea salt
Simmer a whole chicken in water until tender (about 1 to 2 hours, depending on size of chicken) you know it is ready when it falls off the bone and tender with a fork. Set aside to cool before shredding.
In a small pot, heat butter or coconut oil and sautee onion and garlic until soft.
Puree the broiled tomato halves (or use the can of pureed tomato sauce) and the seeded chipotle until smooth, add the pureed tomato and chipotle mixture to the sauteed onions and garlic and the 1/4 cup chicken broth. Allow to simmer for about 15 minutes, add the shredded chicken to the tomato/chipotle sauce and simmer for another 5- 10 minutes.
Serve with tostadas, sour cream and fresh cheese. You can add some of my Salsa Verde for some more heat!
Cook Outside the Box
If you cook the whole chicken use the carcass to make homemade stock for chicken soup
Use the leftover chicken to make chicken pot pie
Wrap the tinga de polo mixture in a tortilla, add some cheese and salsa verde and serve with a black bean and corn salad
Cook some short grain brown rice and add some of the tinga de pollo on top with salsa verde
Make a Mexican style shepherd pie, add the tinga de pollo to a baking dish, spread some cheese and top with mash potatoes. Bake in the oven. Your welcome!
Note: Chipotle is a form of smoked jalapeno that come in a can. After you have opened them just put them in a sealed container and they will last forever.