Submitted by: Melissa Pitre
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Easy and quick weeknight meal.
Heat a large pot on medium-high and add olive oil. Season chicken with salt and pepper. Add to the pot and cook until it has browned nicely (10-12 minutes).
Add sliced onion, sliced bell peppers, sliced mushrooms, and minced garlic. Cover and reduce heat to medium-low. Sweat the vegetables with the pot covered until the onions and bell peppers are limp and there is a good bit of moisture collecting on the bottom of the pot (8-10 minutes).
At this point, stir everything very well, and make sure to scrape as much of the yummy brown bits off the pot and into your sauce as you can. Add your diced tomatoes, dried herbs, and grated carrot. Stir well, and cover the pot again. When your tomatoes have cooked down and made a lovely sauce, check for seasoning (8-10 minutes). Return the lid once again and allow this to stew until the chicken is easily separated from the bones.
Remove all the chicken from the pot. Remove the meat from the bones. Discard bones and any skin that you did not remove before cooking. Dice or shred the meat. Return meat to the pot and stir well. Re-check for seasoning, and serve! Makes about 8 cups.
I like to serve mine with brown rice, but it is wonderful to eat it as is. This is also a wonderful crockpot meal. Simply add everything to the crockpot and set it to low for 8 hours. Before you are ready to serve, remove the chicken, de-bone and dice or shred it. I've even started it in the morning with frozen chicken breasts and thighs, and it comes out perfect. Enjoy!!