chicken breast with peppers and onions and lots of Latin flavor. Cuban cuisine is a favorite of mine and Ropa Vieja, traditionally made with shredded skirt steak, cumin, peppers and onions is a flavorful dish usually served with white rice and plantain. Chicken makes a wonderful lighter alternative to this recipe. A great way to keep your meat dishes low in points is to use meat as a condiment and add lots of vegetables. I find cooking the chicken first in my crock pot makes this easier, but you can cook it on the stove as well. To make this with beef, substitute the chicken breast with skirt steak.
I used my leftovers to make a burrito bowl (I love Chipotle!) for lunch the next day served over brown Cilantro lime rice, Southwestern black bean salad, lettuce and shredded cheese and it was fabulous and healthy
|3||(22.5 oz) chicken breast halves|
|1||small onion, quartered|
|1||carrot, peeled and chopped|
|2||cloves garlic, peeled|
|1||tbsp olive oil|
|1||small onion, thinly sliced|
|1||small green bell pepper, seeded and thinly sliced|
|1||small red bell pepper, seeded and thinly sliced|
|¼||cup dry white wine|
|½||cup tomato sauce|
|1||tsp cumin, or more to taste (I like a lot)|
|salt and pepper to taste|
Place chicken, onion, tomato, carrot, and 2 cloves of garlic into crock pot. Add water to cover, and set to high for 4 hours until the chicken is tender. If cooking on the stove, cook on medium-low, and simmer until the chicken is tender, 30 to 40 minutes. Place the chicken into a bowl and shred it into strips using a fork; set aside. Reserve the liquid.
In a large deep skillet, heat olive oil over medium heat. Add the garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes. Stir in chicken, tomato sauce, white wine, and about ¾ cup of the reserved broth to create a nice sauce. Season with cumin, garlic powder salt, and pepper. Cover and simmer on low for about 10 minutes more adding more broth and seasoning if needed. Makes 4 cups