Ingredients
-
3,1
-
1/2,1
-
1,1
-
1,1
-
5,1
-
3,1/4
-
1/2
-
2
-
1
-
1/4
-
1/2
-
-
-
-
Directions
This Cuban inspired dish is made with shredded chicken breast cooked in the slow cooker, then sauteed with bell peppers, onions, cumin and lots of Latin flavor! If you have leftover rotisserie chicken, you can use that instead and skip the slow cooker!
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Steps
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1
Done
|
Place Chicken, Bell Pepper, Tomatoes, Carrots, and Half of Garlic Into the Slow Cooker. Add Just Enough Chicken Broth to Cover the Chicken and Vegetables and Add the Bay Leaves. Cook High For 4 Hours, or Low 6 to 8 Hours, Until the Chicken Is Tender. When Done, Remove Chicken and Shred With Two Forks; Set Aside. Discard Vegetables and Reserve the Broth For Later. |
|
2
Done
|
in a Large Deep Skillet, Heat the Olive Oil Over Medium Heat. Add the Remaining Garlic, Sliced Onions, Green Peppers, and Red Peppers. Cook About 3 to 4 Minutes, or Until Soft. |
|
3
Done
|
Stir in the Tomato Paste and Wine, Let It Cook 2 to 3 Minutes Then Add the Cooked Chicken, Tomato Sauce, and About 3/4 Cup of the Reserved Broth to Create a Sauce. Season With Cumin, Garlic Powder, Salt, and Pepper. |
|
4
Done
|
Cover and Simmer on Low For About 8 to 10 Minutes, Adding More Broth and Seasoning If Needed. Makes 4 Cups. |
