Mexican Chicken

Ingredients

• 4 Chicken boneless breasts or your choice.
• 1 tablespoon salt (or to taste)
• 1/2 teaspoon of cumin
• 2 tablespoons of chili powder
• 2 garlic cloves or 1 teaspoon of garlic powder
• 1 medium onion
• 2 medium bell peppers (optional)
• 3 tablespoons cooking oil your choice
• 12 oz can whole tomatoes or chopped

Directions

1. Put the chicken breasts and salt in a pot and cover with water, bring to boil, loosely cover. Cook over medium low heat for 20 minutes, drain saving broth. Set chicken aside to cool.
2. Cut chicken in strips 1/4 by 1 inch or simply shred the chicken
3. In a skillet add oil, sauté: onion, bell peppers sliced then quartered, garlic (if using fresh garlic). Cooking over low heat untill lightly sauteed (about 10 minutes), add chicken cooking 3 or 4 more minutes.
4. In a blender, blend 12 oz can tomatoes, 2 cups of chicken stock from your chicken, garlic powder if not using fresh garlic, chili powder, cumin and salt.
5. Pour mixture in skillet, bring to boil, cover and simmer over medium heat about 10 minutes.

Note: You do not want to boil out all of the juices. If you need to reheat, you will still have moist chicken, that you can use in other recipes.