Mexican Meal Prep Sunday (Tinga de Pollo)

1. In a pot, add water, 2 tbsp salt, 2 garlic cloves, and 1/4 of an onion.
2. Once the water is boiling, add the chicken breast and boil for 20-25 minutes or until cooked through.
3. As chicken is boiling, remove the white film. When it is done reserve 3/4 C of the chicken broth, onion, and garlic.
4. Roast the tomatoes for 10-15 minutes or until the skin is blistered.
5. To a blender, add the chicken broth, onion, garlic, blistered tomatoes, and chiles en adobo. Adding more chiles will make the sauce more spicy. I suggest adding 2 chiles in at a time.
6. Chop the remainder of the onion into thin slices.
7. Shred chicken using your preferred method.
8. Add 1 tbsp of oil and sauté onions for 5-6 minutes or until they are translucent.
9. Add in the sauce and mix. Once well combined, add the chicken.
10. Add salt, pepper, and any other seasonings to taste.
11. Each serving is 1.25 C of chicken mixture and 1 C of cooked white rice.