Chicken Tinga With Sweet Chipotle Sauce

• 1 (4- to 6-ounce) skinned and boned chicken breast
• 1 tablespoon canola oil, divided
• 1 1/2 cups chopped onion, divided
• 3 garlic cloves, minced
• 1 canned chipotle chile in adobo sauce, minced
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup tomato paste
• 2 tablespoons honey
• 1/4 cup ketchup
• 1/4 cup freshly squeezed orange juice
• 1/4 cup sherry vinegar

1. Place chicken breast in a large saucepan; cover with cold water. Bring to a boil, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan; let cool 30 minutes. Shred chicken breast.
2. Heat 2 teaspoons oil in a large skillet over medium-high heat; add 1/2 cup onion. Saute 6 minutes or until golden brown. Remove onion from pan; combine shredded chicken and onion.
3. Heat remaining 1 teaspoon oil in skillet; add remaining 1 cup onion and garlic. Cover and cook 5 minutes or until onion is tender. Stir in chipotle and remaining ingredients. Cover and simmer 20 minutes.
4. Process chipotle mixture in a blender until smooth. Combine chicken and chipotle sauce. Serve with fresh sopes.

chicken breast, canola oil, onion, garlic, chipotle chile, salt, freshly ground black pepper, tomato paste, honey, ketchup, freshly squeezed orange juice, sherry vinegar

Taken from www.myrecipes.com/recipe/chicken-tinga-with-sweet-chipotle-sauce (may not work)