4 tbsp. oil
3 cloves garlic, crushed
2 med. onions, chopped
3 to 4 lb. chicken pieces
1 (28 oz.) can tomatoes
1 can chicken broth
3 limes
Optional: 2 tsp. cilantro
2 med. red pepper

Heat oil, add crushed garlic, chopped onions, chopped red peppers and chicken pieces. Brown slowly until chicken is lightly browned.

Add tomatoes with juice and chicken broth and enough water to cover all chicken pieces. Boil 2 minutes.

Add juice from the 3 limes with the peels. Boil 2 minutes, remove peels. Simmer for 45 minutes.

Remove chicken and debone, shredding chicken.

Puree remaining stock with peppers and onions.

Return chicken to pot and reheat.

Serve garnished with lime slices. Can serve over hot cooked rice.