Chicken tinga

Flavour a pot of water with celery tops, 2 mashed garlic cloves and salt.

Add about 2 lb thick cut chicken breast and poach at a medium simmer until cooked through, about 20 minutes.

Thinly slice an onion and chop a few garlic cloves.

In a large high-sided skillet, sweat the onion and garlic over medium heat a good 10 minutes until translucent, soft and tender, not caramelized.

Add the jar of tomatoes, some poaching liquid with caldo de pollo bouillon powder, Mexican oregano, a bay leaf, cumin and 3 chipotles en adobo.

Add three pinches of salt and simmer 15 to 20 minutes. Meanwhile remove the chicken from the poaching liquid and shred it.

Blend the sauce until very smooth, thinning with a little reserved poaching liquid if needed; taste and add another chipotle if more heat is wanted.

Return the sauce to the pan, bring to a simmer and simmer with the shredded chicken about 10 minutes until coated.

Serve with rice, or on charred corn tortillas with avocado, cilantro, a little coleslaw and a squeeze of lime.