1 (8 ounce) can tomato paste
1 tablespoon vegetable oil
1 cup diced onions
1 teaspoon salt
1 (28 ounce) can whole peeled tomatoes, undrained
2 tablespoons rice vinegar
1 (10.75 ounce) can condensed tomato soup
1 teaspoon dried basil
2 tablespoons chili powder
3 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon dried rosemary
In a food processor or blender, combine tomato paste, oil, onions, salt, tomatoes, vinegar, tomato soup, basil, chili powder, garlic, oregano, rosemary, 1/2 teaspoon chili powder and 1/4 cup chili flakes seasoned with cumin.
Boil meat and vegetables over medium heat for about 1 hour, turning once. Cover and simmer until thoroughly heated. Once cool, shred.
Meanwhile, in a large skillet, heat vegetable oil over medium heat. Add onions and saute until transparent brown, then remove from heat. Stir in tomato paste mixture and reduce heat to low. Simmer and stir sauce for 5 minutes, stirring until sauce is smooth. Return chicken to pot.
Return skillet to medium heat and add vinegar. Bring to a boil and cook for 1 minute. Sprinkle chili powder, garlic, oregano, rosemary and chili flakes (to taste) over chicken breasts. Delicious!
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