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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 4 |
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I found this recipe on another site, and it was good. Thought I would share.... Ingredients:
1 1/2 lbs boneless skinless chicken breasts |
1 small onion, quartered |
1 tomato, quartered |
1 carrot, peeled and cut into 1 inch pieces |
2 garlic cloves, peeled |
2 tablespoons olive oil |
2 garlic cloves, minced |
1 small onion, thinly sliced |
1/2 green bell pepper, seeded and thinly sliced |
1/2 red bell pepper, seeded and thinly sliced |
1/4 cup tomato puree |
1/4 cup dry white wine |
1 teaspoon ground cumin |
salt and pepper |
Directions:
1. Place chicken, onion, tomato, carrot, and 2 cloves of garlic into a large pot. Add water to cover, then bring to a boil. Skim and discard the foam that has floated to the surface. Reduce heat to medium-low, and simmer uncovered until the chicken is tender, 30 to 40 minutes. Place the chicken into a bowl and shred it into strips as thick as a pencil; set aside. Strain the cooking liquid and discard the vegetables.
2. Heat the olive oil in a large skillet over medium heat. Stir in the garlic, onions, green peppers, and red peppers. Cook and stir until the vegetables have softened, 3 to 4 minutes. Stir in tomato puree, white wine, chicken, and enough of the reserved broth to create a thick sauce. Season with cumin, salt, and pepper. Simmer for about 5 minutes more to reduce the sauce slightly and coat the shredded chicken.
3. Cooks Note.
4. The chicken breasts may be cooked in a slow cooker, covered, on High for 3 to 4 hours.
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