In a pressure cooker, place the chicken breast, make some cuts over the breasts and add the ingredients: salt, garlic, bay leaf, paprika, pepper and 1 liter of water to cook.

Once the pressure cooker is under pressure, let it cook for 25 minutes.

After 25 minutes, turn off the heat, let it cool a little to open the pressure cooker and remove the chicken to a plate and the broth to another container.

Then, transfer the chicken back to the pressure cooker and start shredding the best way you want, shaking the closed pan several times with the chicken breasts until it crumbles, or shredding it with the fork, I did it with the mixer.

For the braised. In another pan, put a thread of olive oil, sauté the garlic and onion, then put the chopped tomato to release all the water in the sauté.

Now place the shredded chicken, season with a little paprika, salt, pepper and chopped parsley, stirring well to sauté a little longer.

Once it is well sautéed, turn off the heat and set aside to cool completely to fill the drumsticks.