Step 1

Boil: Combine chicken breasts, pepper, garlic 1 teaspoon of salt, onion, and oregano. Add enough water to cover the chicken. Boil covered until chicken is very tender (20 - 30 mins), adding just enough water to prevent it from drying out and burning if it becomes necessary.

Step 2

Shred: Cool to room temperature. Remove chicken from the liquid (you can save it and use it as chicken broth). Shred the chicken into very small pieces.

Step 3

Cook: In a skillet heat the oil over medium heat. Add the shredded chicken and cook stirring until it has heated through (about 3 minutes). Pour in the tomato sauce and parsley, and cook stirring until everything is heated. Season with salt to taste.

Step 4

Serve: Serve warm as a standalone dish, or cool to room temperature before stuffing empanadas and pastelones.