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Shredded Chicken in Tomato Sauce with Rice

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A comforting and flavorful dish featuring tender shredded chicken simmered in a rich tomato sauce, served over a bed of fluffy white rice. Ideal for weeknight meals or batch cooking.

Ingredients

Scale
  • 1 1/2 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 (14 oz) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup chicken broth or water
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 cups cooked white rice, for serving
  • Chopped fresh parsley or cilantro, for garnish (optional)

Instructions

  1. Heat olive oil in a large skillet or saucepan over medium heat. Add diced onion and cook for 3–4 minutes until softened.
  2. Add minced garlic and sauté for 1 minute until fragrant.
  3. Stir in crushed tomatoes, tomato paste, chicken broth, cumin, paprika, oregano, salt, and pepper. Mix well.
  4. Add the chicken pieces to the sauce, cover, and simmer on low heat for 20–25 minutes, or until the chicken is cooked through and tender.
  5. Remove the chicken and shred using two forks. Return the shredded chicken to the pan and stir to combine.
  6. Simmer uncovered for another 5 minutes to thicken the sauce slightly and allow flavors to meld.
  7. Serve the shredded chicken over warm cooked rice and garnish with parsley or cilantro if desired.

Notes

  • Can be made ahead and stored in the fridge for up to 4 days.
  • Use rotisserie chicken for a faster version—just simmer briefly in the sauce to heat through.
  • Try adding diced bell peppers or chili flakes for extra flavor.

Nutrition

Keywords: shredded chicken, tomato sauce, chicken with rice, Latin American recipe, halal chicken, easy dinner

Find it online: https://yumcove.com/shredded-chicken-in-tomato-sauce-with-rice/