Pollo en Salsa Verde or Tinga Verde

1. Bring water to a boil and add chicken breast, 1 tbsp salt, bay leaves, 1/4 onion, and 2 garlic cloves. Bring down to a simmer and boil for 20-30 minutes depending on size of chicken.
2. While chicken cooks, roast tomatillos, 3 garlic cloves, 1/4 onion (or omit & use from chicken), and serrano peppers using your preferred method. (Air fry at 360* F for 10 minutes).
3. Slice the remaining part of the onion.
4. Once the vegetables are roasted add to a blender with 1/2 c water from the chicken, handful of cilantro, and low sodium chicken bouillon. Put to the side.
5. Once chicken is cook, shred using your preferred method.
6. Grease a pan with oil spray and add sliced onions. Cook for 3-4 minutes or until translucent.
7. Add in chicken and mix well.
8. Bring heat down to a simmer and add in salsa. Cover and cook for 10 minutes.
9. Divide into 4 equal servings (about 1.5 c of chicken) and add side of choice (3/4 c white rice).