2 medium to large whole or 4 split chicken breasts
2 tablespoons olive oil
4 cloves garlic, minced
4 jalapeño chiles, stemmed, seeded and minced
1 onion, chopped 6 small to medium tomatoes, chopped
2 teaspoons oregano
1/2 teaspoon salt, or to taste
Approximately 1 cup chicken broth (from cooking chicken breasts)
Simmer chicken in water to cover until just done. Remove the meat, reserving 1 cup broth for later use in recipe and the remainder for another use. When the meat is cool enough to handle, remove it from the bones, cut it into 1-inch pieces, and shred it in a food processor fitted with a plastic blade.
In skillet or Dutch oven, heat oil over medium heat and sauté garlic, chiles and onion until soft but not browned.
Add the tomatoes, shredded chicken, oregano, salt and enough chicken broth to barely cover the ingredients. Simmer, stirring frequently, until nearly all the liquid has evaporated.
Makes 2 1/2 cups filling.
