Shredded Mexican Chicken (Machaca)

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Ingredients

olive oil
1 red bell pepper, stemmed and seeded and cut into strips
1 green bell pepper, stemmed and seeded and cut into strips
1 large onion, trimmed and cut into half-rings
4 tablespoons cider vinegar
1 28 ounce can organic diced tomatoes
1 4 oz can mild green chiles (preferably organic)
2 teaspoons onion powder
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
2 pounds boneless skinless chicken breast halves, trimmed
2 pounds boneless skinless chicken thighs, trimmed
salt and pepper to taste

Directions

Coat bottom of a dutch oven with olive oils. Saute onions and peppers over medium high heat until just soft. Add the rest of the ingredients, cover, and place in a 350 degree oven for one hour. Remove chicken and shred with two forks and add back to the pot. Stir and serve.