A mildly spiced, colorful dish inspired by the Aztecs and Spanish colonists.
It lends itself to chicken taco’s, Spanish chicken with salad, quesadillas, enchiladas and burritos. Also delicious when simply served with rice and salad.
2 Organic free range chicken breasts
1 TBSP olive oil
1 cup chicken broth
2 tomatoes diced
1 chopped sweet onion
1/4 cup chopped cilantro
1 chopped jalapeno – seeded and lining scraped ( the lining and seeds are where all the heat is, take out as much as you want )
1 tsp salt and pepper
1 Tbs. lime juice
1 tsp. chili powder
1 tsp. cumin
1 tsp oregano
3 cloves garlic, crushed
freshly ground sea salt and black pepper
Place all the ingredients in a crock pot on high for 4-6 hours.
Shred the chicken with a fork and before serving.
