Trim chicken for any veins/bone, cut breasts in half lengthways and boil in salted water in large pan. Remember to reserve 2 litres of poaching liquid.
Heat oil in smaller pan and fry onions and garlic until golden brown.
Stir in tomato puree, chipotle in adobo, oregano, cumin, salt & pepper, and cook again for another 5 minutes.
Blend with hand blender, while adding reserved chicken stock, until you get a thick but saucy consistency.
Shred the chicken, and add the sauce to the chicken. Simmar for another 10-15 minutes before portioning into 4L containers - labelled!
