I love this recipe because it can be made as part of a "meal prep", that is, it can be left ready one day to be eaten later in the week.
This chicken can be eaten with patacones, rice, quinoa, yucca, potatoes, stuffed with arepas.... there are many ways to enjoy this recipe.
- 1 chicken breast
- 4 stalks of green onion
- 1/2 finely chopped bell pepper (or to taste)
- 2 garlic cloves
- 1 bunch of cilantro or parsley (to taste)
- Salt, pepper and turmeric to taste
- 1/2 teaspoon cumin
- 1 teaspoon coriander powder
- 1/2 cup tomato puree (or 2 ripe tomatoes, grated)
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder (optional)
- 2 bay leaves
Cook the chicken breast with the two cloves of garlic, 2 stalks of green onion and the cilantro sprigs (reserve some leaves for garnish) or parsley and pepper and the bay leaf, don't throw away the broth!
Cook it for about 15 minutes over medium heat and shred it with two forks. In a frying pan add a drizzle of olive oil and sauté the other two finely chopped long onion stalks, add the chopped garlic and paprika, then add the shredded chicken, tomato puree and tomato paste.
Then add salt, cumin to taste, coriander powder (optional but gives a lot of flavor) garlic powder and turmeric to taste. Add the broth where the chicken was boiled also for flavor. Let it cook for about 10-14 minutes. And that's it!
I use tomato puree without any problem replacing the tomato because here in Berlin tomatoes don't have much juice and are not very ripe, so these purees that come in a can, in a bottle or in a box work great for me, make sure it only has tomato)!
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Con amor y sazón, La Negrita.