In a large pot, combine Chicken breast, 50g of White onion, 5g of Garlic, 5g of Salt, and 1000g of Water. Bring to a boil, then reduce heat and simmer until Chicken breast is cooked through, about 20-25 minutes.
2
Remove Chicken breast from the pot and let it cool slightly. Strain the cooking liquid and reserve 250g of the resulting chicken broth for the sauce. Shred the cooked Chicken breast using two forks.
3
For the tinga sauce: Roughly chop the remaining 150g of White onion and all the Tomatoes.
