Ingredients
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1/2 medium onion, sliced
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2 garlic cloves, smashed
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1 tablespoon salt
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water
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2 tablespoons butter
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1/2 medium onion, chopped
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1 medium tomatoes, seeded and chopped
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1 teaspoon marjoram
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1/4 cup cilantro, chopped (or to taste)
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1 1/2 teaspoons ground cumin
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2 tablespoons tomato sauce
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1 1/2 teaspoons salt (to taste)
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1/2 cup chicken broth (reserved)
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1 garlic clove, minced
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1 teaspoon fresh coarse ground black pepper
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1/2 green bell pepper, chopped
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4 boneless chicken breast halves
Instructions
- Place first four ingredients in a pot. Add just enough water to cover the chicken.
- Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 - 25 minutes. If using a whole chicken; cook approximately 50 - 60 minutes.
- Remove chicken from pot, let cool and shred. (I cool my chicken in the refrigerator to be safe) If using a whole chicken; remove meat from bones and shred. Reserve broth.
- In a large pan, melt butter over low heat.
- Add the remaining ingredients listed, except tomato sauce, salt, and broth.
- Sauté until soft, about 10 minutes.
- Stir in shredded chicken and briefly sauté.
- Add tomato sauce and ½ cup of reserved broth.
- Salt to taste.