Chicken Ropa Vieja

The other thing I LOVE about skinnytaste.com is that there are several Latin recipes listed. This is also a crock pot recipe, which is a bonus in my book. This dish is meant to be served over Cilantro Lime Rice with Southwestern Black Bean Salad as the topper.

Ingredients:

• 3 chicken breast halves (I used 1/2 whole chicken)
  
• 1 small onion, quartered
• 1 tomato, quartered
• 1 carrot, peeled and chopped (I just used some pre-cut baby carrots)
  
• 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
• 1/4 cup dry white wine (I left this ingredient out)
  
• 1/2 cup tomato sauce
• reserved broth
  
• 1 tsp cumin, or more to taste
• garlic powder
• salt and pepper to taste

Directions:

1. Place chicken, onion, tomato, carrot, and 2 cloves of garlic into crock pot.
   
2. 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.
3. Place the chicken into a bowl and shred it into strips using a fork; set aside.
   
4. Reserve the liquid.
5. In a large deep skillet, heat olive oil (or butter :)) over medium heat.
   
6. Add the garlic, onions, green peppers, and red peppers.
7. Cook about 3 to 4 minutes.
8. Stir in chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a nice sauce.
9. Season with cumin, garlic powder salt, and pepper.
10. Cover and simmer on low for about 10 minutes more adding more broth and seasoning if needed. Makes 4 cups.