Heat oil in a nonstick pot or skillet over medium-high heat. Lightly salt and pepper the chicken breast. Carefully place the chicken breasts in the pan starting with one end closest to you to avoid splattering hot oil on yourself. After about 6 to 7 minutes, flip the chicken. Cook the second side for about an additional 6 to 7 minutes.Check the thickest part of the breasts with an instant-read thermometer. The chicken is ready when the temperature has reached 165 degrees F.
Meanwhile, chop up the garlic, onion, red pepper and jalapeno. Set aside.
Once the chicken has cooled to touch, begin to cut it into bite-size chunks and then shred the chicken using two forks, pulling in opposite directions.
Next, add the onion, garlic, jalapeno, and red pepper into the same pot used to cook the chicken, cook 5 minutes, stirring occasionally.
Once the onions and peppers are soft and begin to wilt, add the shredded chicken back into the pot and stir.
Pull the veggies and shredded chicken to one side of the pot, then add the tomato paste directly to the bottom of the pot and allow it to brown. Once the paste is a nice rust color, stir it around with the chicken mixture until well-distributed.
Stir in the tomato sauce and the rest of the ingredients, reduce heat to low, and simmer for 30 minutes, stirring occasionally. As the mixture simmers it will begin to loosen up a bit and form a nice sauce-like texture.
Serve the Chicken Sloppy Janes on a bun or on open face sandwich bread.
Do not overcrowd the chicken and allow even spacing between the chicken breasts.
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