Cook the chicken pieces in water with a piece of onion and salt.

Once cooked, remove the chicken and set aside.

Separately, cook the tomato and blend it with the seeded chipotle peppers, garlic clove, and a little water.

In a hot saucepan, melt the butter and sauté the sliced mushrooms.

Once the mushrooms are cooked, add the blended mixture.

Add 3 tablespoons of sour cream and stir until dissolved.

Add the chicken pieces and let simmer for about 10 minutes.

Done! Serve with delicious white rice if you like.