Ingredients
300g of chicken breasts
1 large onion, thinly sliced
300ml Chicken Stock
1 tsp Chilli Powder
1 tsp Smoked Paprika
1 tsp Garlic Powder
1 tsp Oregano
0.5 tsp Marjoram
Salt and Pepper
1 tbsp Tomato Puree
x2 tsp Olive Oil
Preparation
- Cut Three deep slashes across each chicken breast
- In a medium sized sauce pan on a medium heat, add the oil and then add the Onions and cook down for 5 minutes before adding the spices for a minute and then the tomato puree for another few minutes.
Add the stock before adding the chicken and bring to the boil, cover over, then reduce heat to medium and simmer for 20 minutes or until chicken is cooked through, stirring and turning the chicken breasts occasionally. Add a little more stock if needed.
- Remove chicken breasts on to a cutting board
-Using two forks, shred the cooked chicken
-Return shredded chicken to the sauce pan, cook and stir for 3 minutes or longer, until the excess liquid has evaporated into a very rich sauce.