½onionhalved lengthwise through root then thinly sliced
1red bell pepperthinly julienned
1orange or yellow bell pepperthinly julienned
4garlic clovesminced
1tspground cumin
1tspground coriander
1tspdried oregano
¼tspred pepper flakes
¼tspsalt
¼tspfresh black pepper
3bsptomato paste
8oztomato sauce
¾cupchicken broth
2tbspstrained capers
Instructions
Prepare chicken by placing breasts into large pot and adding enough water to cover by 1”. Bring to a boil and simmer covered, until cooked through, about 15 minutes. Transfer chicken to plate and shred.
Heat large pot over medium heat and add olive oil. Add onions and bell peppers and cook for roughly 5 minutes. Then, add garlic and cook for another minute careful not to burn.
Next, add cumin, coriander, oregano, red pepper flakes, salt, pepper, tomato paste, tomato sauce, and chicken broth stirring well to combine.
Return chicken into the pot, add the capers, stirring to combine. Cover and let simmer for 10-15 minutes stirring occasionally. Taste and add additional salt if needed.