Easy, Healthy Shredded Chicken in Green Chili Sauce

Ingredients

Green Chili Sauce

1 white or yellow onion quartered

6 medium sized green chilies deseeded and deveined

4 cloves garlice

2 cups chicken stock or bouillon

1/2 tsp cumin

salt & pepper to taste

Shredded Chicken

2 cups Green Chili Sauce

4 boneless, skinless chicken breasts

Preparation

Green Chili Sauce

Preheat oven to 200C / 390F. Place quartered onion, garlic cloves and deseeded and deveined chilis on a parchment paper lined baking sheet.

Once at temperature, roast the veggies in the oven until they begin to char. Approximately 30-40 minutes. Remove from oven and allow to cool. Once cooled, dice up the onions, garlic and chili.

Heat a pan on med-high heat and pour in the 2 cups of stock, bringing to a gentle simmer. Add in cumin, salt & pepper, onion, garlic and chilies. Reduce heat to low. Cover and let simmer for 1 hour. Uncover and simmer for an additional 15 minutes to allow sauce to reduce by about 1/4. Adjust seasoning to taste.

Shredded Chicken

Once your sauce is the consistency and seasoning to your preference, add in the 4 chicken breasts.

Recover and continue cooking over low heat, so there is a gentle simmer, for 1 hour.

Remove chicken and use a fork and knife to shred the chicken. After an hour it should be fully cooked and very easy to shred. Add shredded chicken back into the sauce and serve with your preferred accompaniment!