Spicy Shredded Chicken

Ingredients

Serves 4 to 6

Olive oil
1 onion, sliced
4 garlic cloves, sliced
1 small red chili, minced
2 bay leaves
1 tsp of ground cumin
1 tsp of ground coriander
1 tsp of cumin seeds
2 tsp of hot chili powder
Salt and pepper to taste
2 tbsp of tomato paste
3 free range chicken breasts
Juice of 1 lime
1 and 1/2 cups of filtered water
Handful of fresh cilantro, roughly chopped

Instructions

1) Heat oil in a Dutch oven or deep pot over medium heat. Add onions, with a pinch of salt, stir and let cook 5min. Stir in garlic, chili, bay leaves, spices and some pepper to taste. Make a well in the middle, and add the tomato paste. Let the paste cook for 4min then incorporate with the rest.

2) Add chicken breasts, cover with lime juice and water, and give a quick stir. Add cilantro, cover pot and let simmer 30 min

3) Uncover pot, remove chicken and place on a plate, leaving the juice to simmer uncovered. Shred chicken breasts with forks, then stir back into pot and let simmer for another 10-15 min uncovered until the juice is reduced.