Becky'S Chicken Tacos - cooking recipe

Ingredients

4 boneless skinless chicken breasts
1 onion, sliced
4 garlic cloves, quartered
10 peppercorns
1 jalapeno, halfed
2 -4 cups water
1 tablespoon oil
1 onion, chopped
3 garlic cloves, chopped
2 tablespoons cilantro, chopped
1 (28 ounce) jar salsa, your favorite
1 teaspoon salt

Preparation

Put chicken in a large dutch oven or pot.
Add sliced onion, quartered garlic, peppercorns, and jalepeno.
Add enough cups of water to cover by about 1 inch.
Bring to a boil, then let simmer for 45 minutes.
Take chicken out and set aside.
Strain cooking liquid, saving water, but throwing away aromatics.
Shred chicken.
Put oil in saucepan and saute onion and garlic for a few minutes.
Add shredded chicken, salsa, cilantro, and chicken broth to cover. Cook down an hour and a half until most liquid is gone.
Season with salt if needed.