2-3 lbs. boneless skinless chicken breast
6 cloves Garlic
1 box Pomi Crushed tomatoes
1 box Pomi Chopped tomatoes
2 carrots, small dice
1 celery stalk, small dice
1/2 cup cider vinegar
¼ cup chilies in adobo sauce, chopped
2 cups chicken stock
4 cups cooked brown rice.
Preheat oven to 325°F. Season chicken generously with salt, pepper and Italian seasoning.
Place carrots and celery in the bottom of a large dutch oven. Put chicken on top of vegetables. Add garlic and peas to the dutch oven.
In a medium bowl combine both types of tomatoes, vinegar and chilies in adobo. Pour the mixture over the chicken. Add stock and cover. Bake for about 1 hour until chicken reaches an internal temperature of 165 degrees F. Using a fork, shred the meat off the and mix it back into the sauce. Serve over brown rice.