- 2 bone-in chicken breast halves
- 1/4 cup olive oil
- 1 1/4 cups chopped onion
- 1 1/4 cups chopped green bell pepper
- 1 1/4 cups chopped red bell pepper
- 1 teaspoon minced garlic
- 2 1/2 cups chopped cabbage
- 1 1/4 cups tomato sauce
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- Place chicken in a heavy saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 35 minutes or until chicken is tender. Remove chicken from broth reserving 1/2 cup broth. Let chicken cool; bone and chop chicken. Set aside.
- Heat oil in a large heavy skillet over medium-high heat. Add onion, green pepper, red pepper, garlic, and cabbage; cook, stirring constantly, 3 to 5 minutes or until vegetables are crisp tender. Add tomato sauce, 1/2 cup reserved chicken broth, chopped chicken, and salt; bring to a boil. Reduce heat and simmer 20 to 25 minutes. Spoon over chopped lettuce or chopped cabbage or serve with crackers or tortillas.