Makes 4 servings
For the chicken:
1 (14.5 ounce) can no-salt added whole tomatoes in juice, chopped
1 cup low-sodium chicken broth
1 chipotle chile in adobo sauce, chopped
1 dried ancho chile, seeded
4 boneless, skinless chicken breasts (1 1/2 pounds total)
For the sauce:
2 cups sliced onion
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt, divided
1/4 teaspoon sugar
4 cups husked and chopped tomatillos (about 1 pound)
3 chipotle chiles in adobo sauce, minced
For the chicken, combine tomatoes, broth, chopped chipotle and ancho in a saute pan over high heat. Add chicken and bring to a boil; cover, reduce heat to medium-low, and simmer until chicken is cooked through, 12-15 minutes. Remove chicken from pan, reserving tomato mixture. When cool enough to handle, shred chicken with two forks. Puree tomato mixture in a food processor or blender until smooth; set aside.
For the sauce, saute onion in oil in a large nonstick skillet over medium-high heat. Stir in 1/4 teaspoon salt and sugar; cook until onions bgin to caramelize, 7-9 minutes. Add tomatillos and minced chipotles. Reduce heat to medium; simmer sauce until tomatillos are soft, 12-15 minutes.
Stir in shredded chicken and 1/2 cup of pureed tomato mixture (reserve the rest for another use); heat thoroughly. Season with 1/4 teaspoon salt.
Garnish servings with lime wedges.
Recipe from Cuisine at Home