Tinga de Pollo

Method

1. Put 150 g of chicken thighs in a small saucepan with 1 clove garlic clove, the bay leaf and a good pinch of salt. Cover with cold water by 2 cm, bring to a bare simmer and poach uncovered for 20 minutes, until the meat pulls apart easily. Lift the chicken out and reserve 60 ml of the poaching broth.
2. While the chicken is still warm, shred it along the grain into fine threads with two forks or your fingers. Discard the bay leaf and the poached garlic.
3. Simmer 180 g of plum tomatoes in a pan of water for 8 minutes, until the skins split and loosen. Drain, slip off the skins, then blend them smooth with 1 chipotle chilli, 1 tsp of adobo sauce, the remaining 1 clove raw garlic clove and a splash of the reserved broth.