Shredded Chicken Sauce

Wash and boil the chicken breast, seasoning with salt.

Add diced onions and bring to a boil.

Sieve the stock and shred the cooked chicken.

In a separate pan, heat olive oil and add diced onions.

Add blended Scotch bonnet and red bell peppers, and fry for 2 minutes.

Add cut vegetables and stir.

Add a pinch of salt, bouillon cube to taste, and 1 cup of sieved chicken stock.

Cook for a minute, then add shredded chicken breast.

Mix well, cover, and let cook for 5 minutes.