1. Cut the chicken into pieces, or if it is breast (3 medium). Put them to boil in water with half a head of garlic, an onion in strips, the oregano, the leaves of laurel and the consomé of chicken. It should not be very salty.
2. Wait for it to boil and then lower over medium heat until chicken is softened.
3. With a fork, test the texture of the chicken or insert a wooden toothpick into the chicken and verify that when removing it, do not bleed. The chicken changes color, it becomes paler and the skin detaches. Remove from heat.
4. Drain and place the chicken in a bowl. Wait for it to cool and crumble, reserve in a bowl. Reserve the broth to make the sofrito.
The sofrito:
1. While cooking the chicken, chop the scents or process them in a blender or food processor: garlic, tomato (no seed), onion, celery and sweet chili.
2. In a skillet or medium saucepan, put oil and sauté everything on a high heat; Just notice bubbles, lower the fire to half flame.
3. Open and drain the chickpeas from the cans and set aside.
4. Add the chicken and stir. Add tomato paste, chickpeas and stir. Add the broth where you cooked the chicken that was previously reserved and the pinch of sugar.
5. Season and cook on low heat for 10 minutes or until you notice that it is being reduced.
