Yield: 6 servings
|1 medium||Onion; coarsely chopped|
|1||Garlic clove; minced|
|1 tablespoon||Vegetable oil|
|1 can||No salt added tomatoes (16 oz.), chopped|
|¾ cup||Clear chicken broth (ready to serve, with 1/3 less salt)|
|1 tablespoon||Ground cumin|
|2||Chicken breast halves|
|8 ounces||Canned whole green chilies rinsed, drained, and coarsely chopped|
|3 tablespoons||Chopped cilantro|
|2 tablespoons||Kikkoman Lite Soy Sauce|
Saute onion and garlic in hot oil in large saucepan or Dutch oven until soft. Stir in next 3 ingredients. Arrange chicken, skin side down, in liquid. Cover and simmer 35 minutes, or until chicken is tender. Remove pan fro heat. Remove chicken; cool. Shred chicken, discarding skin and bones. Return chicken to pan; stir in remaining 3 ingredients. Heat to serving temperature.
Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias