1 cup chicken broth
1 cup of water
1 small package of mushrooms, sliced
1 to 1.5 lbs of chicken breast (skinless)
1 tbsp tomato paste
1/4 cup of vinegar (I used apple cider)
1 tbsp raw honey
1/2 tsp to 1 tsp chili powder
1/2 tsp garlic powder
dash of seasoned salt to taste
fresh ground pepper
1/2 tsp smoked paprika
1 tbsp extra virgin olive oil
In deep saucepan, brown on onion in EVOO until translucent on medium high heat. Add chicken broth, water, tomato paste, vinegar, honey, and all spices to onions, and all to reach a boil. Once boiling, add chicken, cut into large pieces. Turn heat down to low (3/10) and let simmer for at least 30 mins, covered.
Once chicken is fully cooked (30 mins), pull out chicken pieces and let rest for 10 minutes to cool off. While they are cooling, leave the lid off the sauce and let it reduce in the pot.
Some of the water will boil off and it will get concentrated and yummy.
After the chicken has cooled, pull it apart with your fingers and then add back into sauce. Simmer in sauce, uncovered, for another 10 minutes.
Then it is ready to serve!