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6 bone-in chicken breast halves
7 medium onions, thinly sliced
1 clove garlic, chopped
1/4 cup vegetable oil
6 medium tomatoes
1 (7-ounce) can chipotle peppers in adobo sauce
1 tablespoon chicken bouillon granules
16 tostada shells
1 cup sour cream
Salt and pepper to taste
![](https://cocinalopeznegrete.com/assets/img/2015/candy_cane_recipe_ingredients.png)
Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic and enough water to cover. Bring to a boil and cook until no longer pink, about 25 minutes. Remove chicken; cool and shred meat. Discard skin and bones. Heat oil in a large skillet over medium heat. Add the remaining onion slices, and fry until transparent. Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open. Place the tomatoes, the whole can of chipotle peppers, and chicken bouillon into a blender or large food processor. Process until smooth. Season with salt and pepper. Pour this mixture into a large pan, and add the shredded chicken and cooked onions. Heat through. To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.
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