Chicken Rope Vieja

This is a Cuban dish that can be made with shredded skirt stake as well. Serve with rice and plantains. This is low fat, low calorie.

Serves 4

3 chicken breasts, boneless, skinless

1 small onion, quartered

1 tomato, quartered

1 carrot, peeled and chopped

2 cloves, garlic

Place above ingredients in a pot, add enough water to cover.  Cook over medium-low for 30-40 minutes. Once complete, reserve broth and shred chicken.

1 tbsp olive oil

1 small onion, thinly sliced

1 small green pepper, seeded and thinly sliced

1 small red pepper, seeded and thinly sliced

1/4 cup white wine or more to taste

1/2 cup tomato sauce or more to taste

reserved broth from cooking chicken broth

1 tsp cumin, or more to taste

garlic powder to taste, about 1 tbsp is a good base

salt and pepper to taste

In a deep skillet, heat olive oil over medium heat.  Add garlic powder, onions, green and red peppers. Cook about 3-4 minutes. Stir in chicken, tomato sauce, white wine, and 3/4 cup of the reserve broth to create a nice sauce. Season with cumin, salt and pepper. Cover and simmer on low for about 10 minutes, adding more broth and seasoning if needed.