Boil the chicken

• Place the chicken breast in a pot with a garlic clove, the bay leaf, half the onion and the chicken bouillon.
• Cover with water and boil until the chicken is cooked through and shreddable.
• Reserve a cup of the cooking broth, then shred the chicken.

Boil the tomatoes

• In a small saucepan, boil the tomatoes with the remaining garlic clove until softened.

Blend the sauce

• Blend the tomatoes, garlic, a quarter of the onion, the chipotle in adobo, the reserved chicken broth, the chicken bouillon and the tomato bouillon.
• Add salt if needed.

Fry the onion

• Heat the oil in a pan and add the finely chopped onion.
• Cook until softened and translucent.

Cook the sauce

• Pour the blended ingredients into the pan with the onion.
• Cook, stirring, until the sauce thickens slightly.

Add the chicken

• Add the shredded chicken and mix well with the sauce.
• Cook until the chicken is well coated and heated through, then adjust salt if needed.