Put the chicken in a medium saucepan, add the tomatoes, one of the onion halves, the garlic, 1 tsp salt and 500ml water. Bring to a boil over high heat, then lower the heat to a simmer. Put the lid on and cook for 15-20 mins until the chicken is cooked through. Turn the heat off and leave to cool slightly.

Thinly slice the remaining onion. Heat the oil in a large frying pan over a medium-low heat and fry the onion slices until translucent and slightly golden, about 5 mins. Meanwhile, shred the cooked chicken using two forks or your hands, reserving the broth and cooked vegetables. Set aside.

Put the cooked tomatoes, stewed onion and garlic in a blender with the chipotle peppers and blitz until smooth. Mix the sauce, 150ml of the reserved chicken broth and the dried oregano into the pan with the fried onions. Mix well and reduce the heat to low, cover the pan, and simmer for 15 mins, so the flavours can meld together. Stir in the shredded chicken to heat through, around 1-2 mins. Remove the pan from the heat and leave to cool slightly, around 3-5 mins. Serve the chicken tinga over warm tortillas or corn tostadas or and sprinkle over your favourite toppings (we used crumbled feta, pickled red onions and coriander). Serve the lime wedges on the side for squeezing over.