Hearty Mexican Tinga Chicken with Chipotle Peppers and Tomato - Cook with Carla

Ingredients

• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried Mexican oregano
• 1 teaspoon ground black pepper
• 1 1/2 teaspoons salt
• 4 garlic cloves
• 1 can (350 ml) chipotle peppers in adobo sauce
• 1 white onion, thinly sliced
• 60 ml olive oil
• 4 medium ripe tomatoes
• 675 g boneless skinless chicken breasts