Step 1

Place the chicken thighs into a large saucepan, add the water and half of the sliced onions and garlic. Place over a medium heat and bring to the boil. Reduce the heat and simmer for 20-25 minutes.

Step 2

Remove the chicken thighs from the stock and shred using 2 forks. Strain into a jug, reserving the onions and garlic.

Step 3

Set a large frying pan over a medium heat, add the oil, remaining sliced onions and garlic and cook for 5 minutes, stirring often, until softened.

Step 4

Add the tomatoes, shredded chicken, reserved onions and garlic (from the stock) and half of the chicken stock (reserve the remaining stock for another recipe) and bring to the boil.

Step 5

Reduce the heat and simmer for 20-25 minutes or until the sauce is slightly reduced and a vivid red colour. Season with Herdez Barbacoa Seasoning and lime zest and juice, to taste. Garnish with freshly chopped coriander and serve (see Tip).