Chicken Tomatoes Onions Olive oil Chipotle in adobo Salt Black pepper Marjoram Thyme Mexican oregano Garlic

INGREDIENTS

STEP 1

Boil chicken breasts, drain, and shred then set aside.  Place tomatoes into stockpot and cover with water. Bring to simmer then cook 8 minutes. Drain and peel. 

STEP 2

Place peeled tomatoes, can of chipotle in adobo, garlic, and alt into blender and pulse until smooth. 

STEP 3

Heat oil in large skillet and saute onions until tender. Add the pureed tomato mixture into pan along with oregano, marjoram, thyme, and simmer until thickened. 

STEP 4

Add shredded chicken once sauce has thickened and stir to coat.  Serve over rice or in tacos as desired.

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