1 pound skinless, boneless chicken breast halves
1 cup chopped onion
2 cups green tomatillo peppers
1 cup chopped red bell peppers
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried onion
2 (4 ounce) cans green olives, drained
1 (4 ounce) can whole kernel corn, drained
1 1/2 cups packed brown sugar
3 tablespoons chili powder
1 1/2 teaspoons ground cumin
2 tablespoons olive oil
2 teaspoons paprika
2 tablespoons red wine vinegar
Place chicken in a large resealable plastic bag; tear to shreds. Dice chicken into bite size pieces; discard skin. Cut each piece of chicken into thin strips; pat mixture into the bottom of a 9x13 inch baking dish. Sprinkle with onions; season with bell peppers, oregano, basil, oregano, tomatillo, peppers, olives, corn, brown sugar, chili powder, cumin, olive oil, vinegar and red wine.
Cover oven with aluminum foil; bake at 350 degrees for 30 seconds. Turn chicken; cook 25 minutes, or until chicken is no longer pink.
I followed the recipe exactly making no changes and these were amazing! My word to anyone trying to follow a similar recipe: tip the chef.
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