A Mexican dish to serve with your tortilla chips or as a filling to your tacos, with steamed chicken, tomatoes and a kick of chipotle.
Ingredients
3 EA chicken fillets
1 TSP salt
7 OZ / 200 G canned chopped tomatoes
1 EA yellow onion
2 TBSP chipotle in adobo
26.5 OZ / 750 ML water
Directions
Add your water to the mixing bowl. Add your chicken fillets into the deep steaming tray. Attach the deep steaming tray into the mixing bowl. Steam your chicken for 20 minutes. Once your chicken is cooked, remove the steaming tray and empty the water from the mixing bowl.
Peel and quarter your onion, then add to the mixing bowl. Chop your onion with the measuring cup inserted for 8 seconds / speed 6.
Add your canned tomatoes and chipotle in adobe sauce into the mixing bowl, along with the salt. Cook with the measuring cup removed for 5 minutes / 230°F|110°C / speed 2 / stir.
Add the cooked chicken to the mixing bowl. Insert the lid with the measuring cup inserted and shred your chicken for 30 seconds / speed 3. Once done, adjust the seasoning and serve.
