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.