Latin Shredded Chicken Stew
Flavorful and juicy chicken simmered in a tomato broth with spices, garlic, peppers, and onions.
- 2 lb chicken shredded
- 1 onion finely diced
- 3 garlic cloves finely minced
- 1 green bell pepper sliced
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp sazon
- 2 tbsp vino seco dry white wine
- 1/2 cup tomato sauce
- 4 cups chicken stock
- 1 bay leaf
- 2 tbsp capers or olives
- salt and pepper to taste
Boil the chicken breasts in a pot filled with water over medium-high heat for 20-25 minutes or until the chicken is almost fully cooked through.
Shred the chicken using two forks and set aside.
In a large skillet over medium-high heat, heat up some olive oil.
Add the onions, garlic, and peppers, cook until trabsulecent.
Stir in the tomato sauce, vino seco, oregano, garlic powder, sazon, bay leaf, and cumin. Cook for one minute.
Stir in the shredded chicken. Add the chicken stock and season with salt and pepper.
Cook uncovered for 20 minutes or until the sauce thickens.
Add the capers, check for seasoning, and garnish with fresh cilantro, if desired.
Calories: 177kcal | Carbohydrates: 8g | Protein: 14g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 337mg | Potassium: 339mg | Fiber: 1g | Sugar: 4g | Vitamin A: 198IU | Vitamin C: 16mg | Calcium: 23mg | Iron: 1mg