질문하기
Shredded chicken braised with smoky chipotle peppers and tomatoes, a beloved Mexican comfort dish. High in protein and freezer-friendly, it's ideal for meal prep and calorie deficit goals.
Poach the chicken breasts: In a pot, combine chicken, bay leaf, and just enough water to cover. Bring to a gentle simmer over medium heat and poach for 15–18 minutes until just cooked through. Remove chicken, reserving 1 cup poaching liquid.
Shred the chicken using two forks while still warm to achieve tender, stringy pieces. Set aside and discard bay leaf.
Make the sauce: In a large skillet over medium heat, add olive oil. Sauté sliced onion for 4 minutes until soft but not browned. Add minced garlic and cook 30 seconds until fragrant.
Add chopped tomatoes, chipotle peppers, adobo sauce, oregano, cumin, salt, and black pepper. Cook, stirring often, for 5–6 minutes until tomatoes break down and sauce thickens.
Return shredded chicken to the skillet. Add chicken broth and ½ cup reserved poaching liquid. Stir to combine, reduce heat to low, and simmer uncovered 10–12 minutes, allowing chicken to absorb flavors and sauce to thicken.
Taste and adjust seasoning if needed. Serve hot, using a slotted spoon for less liquid, as filling for tacos, tostadas, bowls, or meal prep containers.
