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1.
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2
Mince the onion, bell pepper, garlic, and (de-seeded) chili.
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3
2.
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4
Heat the butter in a large pot or Dutch oven over medium high heat.
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5
Add the onion and cook for 15 minutes, until starting to caramelize.
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3.
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Add the bell pepper, garlic and chili and continue to cook for another 5-8 minutes, stirring occasionally, until the veggies are softened.
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8
Season with salt and pepper as it cooks.
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4.
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Whisk together the remaining ingredients (except for the chicken).
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5.
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Add the ketchup mixture to the pot; bring it to a boil.
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Add the chicken breasts, lower the heat, cover the pot and simmer for 20 minutes.
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Dont overcook the chicken, or it will dry out!
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15
6.
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When the chicken is done, remove it from the pot and set it aside to cool a little.
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7.
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Turn the heat up to medium and simmer the sauce for 20-30 minutes, stirring occasionally so that it doesnt burn on the bottom, until very thick.
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19
Taste the sauce and adjust the seasoning to your liking.
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20
8.
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Shred the chicken with 2 forks and mix the chicken and sauce together.
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9.
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Serve!
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On a plate, over rice, in a sandwichyoull love it.
