This juicy and fragrant slow cooked chicken is a staple in our house for taco night. It's run-down-the-back-of-your-hand good!
Ingredients + Preparation
- Chicken breast (Five, cut into chunks)
- Canned tomato (One can)
- Onion (One, diced)
- Garlic (Four cloves, minced)
- Vinegar (1/4 cup)
- Lemon (Half, for juicing)
- Stock powder / bullion (2 tbsp)
- Cumin (2 tbsp)
- Paprika (2 tbsp)
- Cayenne or chili powder (1 tbsp)
- Boiling water (Three tomato cans worth)
- Salt & pepper (To taste)
1. In the pot on medium heat cook the onion and garlic in oil for 4 minutes, stirring frequently until golden.
2. Add chicken and cook for 5 minutes on high heat to sear the meat, turning it frequently.
3. Add in the vinegar, lemon, stock and tomato. Cook for 5 minutes, then add cumin and paprika.
4. Drop heat to low and add boiling water.
5. Cook for 35 minutes with lid on, stirring occasionally.
6. Remove lid and cook for another 30-40 minutes. Use a fork to pull the pieces of meat, which should start to fall apart as it gets closer to being fully cooked.
7. Season to taste with salt & pepper. There should be a small amount of thickened liquid remaining in the pot when cooking is done.
Pair this with an Italian grape a little further south than the Barbera. You can't go wrong with a Sangiovese from Chianti! A medium body wine, the high tannins and acidity will pair beautifully with the tomato based sauce without overpowering the chicken. Acidity will help cut through any fat or oil leaving you with a clean finish on the palate.
Check out: Chianti, Brunello di Montalcino or Vino Nobile di Montepulciano
Tips + Tricks
- You can also make this recipe with steak. It's okay to pick a cheaper cut of meat, such as chuck or skirt, just make sure you cook for a bit longer than you would chicken.
- Use the tomato can to measure out your water. You'll get the last of the tomato, and the can is rinsed and ready to be recycled!
- The chicken will be firm if it's not cooked long enough, so test for a pull-apart texture to know when it's done. If I'm in a rush I'll use a potato masher on the chicken to break it apart.
Choosing chicken instead of beef drastically reduces the saturated fat (and overall fat) content. This is a great source of protein, vitamin B12, zinc and selenium. Inspect stock labels for MSG, as it can be an allergen for some people.