Description
Smoky, saucy shredded chicken simmered in a rich tomato and chipotle sauce, perfect for tostadas, tacos, and easy weeknight dinners.
Ingredients
Scale
- 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs
- 1 large white onion, divided
- 4 garlic cloves, divided
- 1 bay leaf
- 2 teaspoons kosher salt, plus more to taste
- Water, enough to cover the chicken by about 1 inch
- 4 large Roma tomatoes
- 2 tablespoons chipotle peppers in adobo
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- Corn tostadas or warm corn tortillas, for serving
- Crumbled cotija or queso fresco, for serving
- Diced white onion, for serving
- Chopped cilantro, for serving
- Diced avocado, for serving
Instructions
- Preheat the broiler and place an oven rack near the top.
- Add the chicken, one quarter of the onion, 2 garlic cloves, bay leaf, 1 teaspoon salt, and enough water to cover by about 1 inch to a large pot. Bring to a boil, reduce to a gentle simmer, cover, and cook for 15 to 20 minutes until the chicken is cooked through.
- While the chicken cooks, place the tomatoes, the remaining onion, and the remaining 2 garlic cloves on a sheet pan. Broil until charred and softened, turning as needed.
- Remove the chicken from the pot and reserve 1 cup of the broth. Shred the chicken with two forks.
- Add the roasted tomatoes, roasted onion, roasted garlic, chipotle peppers in adobo, Mexican oregano, cumin, the remaining 1 teaspoon salt, and 1/2 cup of the reserved broth to a blender. Blend until smooth.
- Heat the olive oil in a large skillet over medium heat. Pour in the sauce and cook for 10 minutes, stirring occasionally.
- Add the shredded chicken and stir to coat. Simmer for another 10 minutes, adding a splash more broth if needed, until saucy and flavorful.
- Taste and adjust seasoning. Serve on tostadas or in warm tortillas with crumbled cheese, diced onion, cilantro, and avocado.
Notes
- Use rotisserie chicken for a quicker version, about 4 cups shredded.
- For more heat, add an extra spoonful of chipotle peppers in adobo.
- Fire-roasted canned tomatoes can replace fresh Roma tomatoes.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 105mg
Keywords: smoky shredded chicken, chipotle tomato chicken, Mexican chicken filling, tostada topping, easy weeknight Mexican dinner