Instructions:
- Place chicken breasts, 4 cups of liquid, 1/2 onion, 2 smashed garlic cloves, bay leaf, and 1 tsp salt in a large saucepan. Bring to a boil, then reduce heat, cover, and simmer gently for 20–25 minutes, until the chicken is cooked through (internal temp 165°F/74°C).
- Remove chicken and set aside to cool slightly. Strain and reserve 1 cup of the cooking broth. Discard solids. Once cool enough to handle, shred the chicken finely using two forks. Set aside.
- In a separate small pot, simmer the 5 Roma tomatoes and 1 medium chopped onion in water until soft (about 10 minutes). Drain well.
- Transfer the cooked tomatoes, cooked onion, 3 raw garlic cloves, chipotle peppers, adobo sauce, oregano, and cumin to a blender. Add 1/2 cup of the reserved chicken broth. Blend until perfectly smooth. Taste and add salt/pepper if needed.
- Heat the 2 tbsp of oil in a large skillet over medium heat.
- Pour the blended sauce mixture into the hot skillet. Cook, stirring occasionally, for 5 minutes to deepen the flavour.
- Add the shredded chicken to the skillet. Stir well to coat completely. Pour in the remaining 1/2 cup of reserved broth.
- Bring to a gentle simmer. Reduce heat to low, cover partially, and let it bubble gently for 15–20 minutes, allowing the chicken to absorb the sauce until it is thick and clingy. Adjust seasoning one last time before serving.