This is my go-to recipe for feeding my family in a hurry. You can make it with brined Jackfruit or chickpeas if you want a vegan option. If you use a roasted chicken, use the bones to make broth for the next morning. You can halve this recipe if desired, but I like to eat it for lunch the next day or freeze the leftovers for future meals.
Recipe from The Hot Detox By Julie Daniluk RHN Permission granted by Harper Collins.