Ingredients Jump to Instructions ↓

  1. 4 bone-in split chicken breasts

  2. 1 onion quartered

  3. 2 cloves garlic

  4. 6 cups water SAUCE:

  5. 1 onion finely chopped

  6. 2 garlic cloves minced

  7. 1 tbsp. olive oil

  8. 2 tsp. lemon juice

  9. 6 tomatoes chopped and pureed (or 1-28 oz. can of tomato sauce)

  10. 2 tbsp. apple cider vinegar

  11. 1 tbsp. fresh snipped cilantro or 1 tsp. dried 1/2 tsp. cumin

Instructions Jump to Ingredients ↑

  1. Place water in a large pot. Add chicken, onion and garlic and bring to a boil.

  2. Reduce heat and steam until chicken is cooked through and tender, about 30 minutes. When it is cooked, place chicken on a plate and let it cool until it can be shredded into small pieces.

  3. Meanwhile, make the tomato sauce. Saute chopped onion and garlic in olive oil and lemon juice. When the onion is translucent, add the tomatoes or canned sauce, vinegar, cilantro and cumin. Cook over medium heat for 10 minutes.

  4. Add the shredded chicken to absorb the sauce's flavors and heat through. Yield: serves 4 Notes: May be served over lettuce and tortilla chips or used to fill crispy taco shells. Use your imagination!


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