Prep Time:
40 mins
Cook Time:
45 mins
Total Time:
1 hr 25 mins
Servings:
4
Ingredients
Directions
Place chicken, onion, tomato, carrot, and 2 cloves garlic into a large pot. Add water to cover, then bring to a boil. Skim and discard the foam that floats to the surface. Reduce heat to medium-low; simmer uncovered until chicken is tender, 30 to 40 minutes.
Place chicken into a bowl and shred it into strips as thick as a pencil; set aside. Strain and reserve cooking liquid; discard vegetables.
Heat olive oil in a large skillet over medium heat. Add onion, bell peppers, and minced garlic. Cook and stir until vegetables have softened, 3 to 4 minutes. Stir in tomato purée, white wine, chicken, and enough of the reserved broth to create a thick sauce. Season with cumin, salt, and pepper. Simmer until sauce is slightly reduced and coats chicken, about 5 minutes.
Nutrition Facts (per serving)
| 291 | Calories |
| 11g | Fat |
| 11g | Carbs |
| 35g | Protein |
