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
How to Make It
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.
Heat 2 teaspoons oil in a large skillet over medium-high heat; add 1/2 cup onion. Sauté 6 minutes or until golden brown. Remove onion from pan; combine shredded chicken and onion.
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.
Process chipotle mixture in a blender until smooth. Combine chicken and chipotle sauce. Serve with fresh sopes.