4 skinless, boneless chicken breast halves
1/2 teaspoon vegetable oil
2 tablespoons apple cider vinegar
2 cubes chicken bouillon
1/4 teaspoon salt
1 cup shredded carrots
1 onion, diced
2 teaspoons paprika (optional)
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried dill weed
1 teaspoon dried rosemary
1 teaspoon dried marjoram
1 teaspoon dried thyme
5 limes, sliced
In a large pot, bring water to a boil. Add chicken, and cook over medium-low heat for 45 minutes. Add vinegar, stirring until mixture is almost completely dissolved. Dissolve vegetable oil in water.
Stir chicken into the oil, scraping up a spoonful at a time. Add carrots, onion, paprika, garlic powder, basil, dill weed, rosemary, marjoram, thyme, lime zest, if desired. Cover, reduce heat, and simmer 1 hour.