1. Cook the chicken breasts in water, along with half the onion and salt to taste, for about 25 to 30 minutes. Reserve half of this broth for the next step.
2. Cook tomatoes (without seeds) in half the chicken broth for 10 minutes.
3. Blend remaining onion and garlic. Fry this mixture in a pan with olive oil over low heat for 5 minutes.
5. Add the chicken and proceed to mix the ingredients.
6. Serve with white rice and/or vegetables.