Categories: Mexican

Ingredients

• 1 medium onion, diced
• 1 sprig fresh oregano
• 1 1/2 tbsp. olive oil
• 4 chicken breasts, cut into thirds
• 1/2 tsp salt
• 1 cup chicken broth
• 14 oz. can diced tomatoes
• 1/4 cup mole (from a jar unless you can find fresh)
• 1 chipotle pepper in adobo, seeded and minced

Directions

1. In a large, heavy-bottomed pot, cook the onion and oregano in the olive oil for 2 minutes over medium heat. Add the chicken and salt and cook until the meat is lightly browned. Add the broth, tomatoes, mole and chile. Cover and simmer for 1 hour. Remove the meat. Simmer the sauce over low heat, uncovered, for 5 minutes. Shred the chicken and return it to the sauce.

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