Miles and I love Cuban and Cuban inspired food. While this recipe is normally made from beef, chicken makes it a lighter version of a classic. I have made this a couple times and every time it is great. Gina's weight loss blog is awesome for dishes that are full of flavor but that don't have the calories of the standard meal.Ingredients:
- 3 chicken breast halves (10-12 ounces)
- 1 large red onion, sliced
- 1 tomato, quartered
- 2 cloves garlic, peeled
- 1 tbsp chicken broth + about a cup extra
- 1 red or yellow bell pepper, seeded and thinly sliced
- 1/4 cup dry white wine
- 1/2 cup tomato sauce
- 1 tsp cumin, or more to taste (I like a lot)
- garlic powder
- salt and pepper to taste
- Grill chicken. Once cooked through place the chicken into a bowl and shred it into strips using a fork; set aside.
- In a large deep skillet, heat chicken broth over medium heat. Add the garlic, onions, and red peppers. Cook about 3 to 4 minutes. Stir in chicken, tomato sauce, white wine, and about 3/4 cup of chicken 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.
