Ingredients:
- 2 chicken breasts
- 4 chipotle peppers in adobo sauce
- 1 yellow onion
- 1 can of tomatoes (15 oz)
- 1 russet potato
Directions:
- Boil chicken breast in salted water until cooked (about 10 min)
- Save 2 cups of the broth from the boiled chicken and drain the rest, set aside cooked chicken
- Skin and chop potatoes, then boil until a knife can easily pass through them, drain, and set aside
- Halve onion, slice into ribbons, and add to oiled pan on medium heat
- When onions are sweated (10 min) add can of tomatoes, and the 2 cups of broth, begin to simmer
- Open can of chipotle peppers remove 4 and chop them, then add them to tomatoes and onions (make sure to get some of the adobo sauce into the dish as well, this dish gets a lot of its flavor from the adobo sauce)
- While tomatoes and onions are simmering pull apart the chicken
- After simmering for 15 min add pulled chicken and potatoes and simmer for an additional minute (Dish should have a curry like consistency)
- Salt at the end (any time something is being reduced seasoning should be done at the end of the cooking process)

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