Preheat the oven to <temperature>250<unit>°C</unit></temperature>

Cut <quantity>1<unit>kg</unit></quantity> of ripe tomatoes in quarters

Deseed, remove the ribs, and chop <quantity>1</quantity> red bell pepper into medium pieces

Spread the tomatoes and the bell pepper in a baking dish

Season with <quantity>¼<unit>tsp</unit></quantity> of red chili flakes, <quantity>⅓<unit>tsp</unit></quantity> of smoked paprika, and <quantity>½<unit>tsp</unit></quantity> of sumac

Add <quantity>1<unit>tsp</unit></quantity> of flaky salt and <quantity>1<unit>tbsp</unit></quantity> of honey

Add <quantity>¼<unit>cup</unit></quantity> of balsamic vinegar and <quantity>2<unit>tbsp</unit></quantity> of olive oil

Bake the tomatoes for about 40m until blistered

Thinly slice <quantity>½</quantity> onion

Cover the bottom of a saucepan with olive oil. Set to medium heat

Add <quantity>500<unit>g</unit></quantity> of skinless chicken breast

Season with salt and black pepper to taste

Spread <quantity>2<unit>tbsp</unit></quantity> of mustard over the chicken breast

Add <quantity>3<unit>sprigs</unit></quantity> of thyme and <quantity>1<unit>sprig</unit></quantity> of rosemary

Add <quantity>150<unit>ml</unit></quantity> of white wine and <quantity>150<unit>ml</unit></quantity> of water

Add the sliced onion

Cover the saucepan and bring it to a boil over high heat. Reduce to a low heat for 15m until the chicken breast is fully cooked

Blend the blistered tomatoes on medium speed until smooth. The roasted tomato coulis is ready

Remove the chicken breast from the saucepan. Reserve the cooking liquid

Shred the chicken breast with two forks

Peel, trim, and thinly slice <quantity>2</quantity> shallots

Peel, trim, and small dice <quantity>½</quantity> onion

Peel, trim, and small dice <quantity>½</quantity> red onion

Place a saucepan over medium heat and coat its bottom with olive oil

Add the diced red onion and <quantity>3</quantity> garlic confit cloves

Add the diced onion and cook until translucent

Add the shredded chicken

Add <quantity>1<unit>tbsp</unit></quantity> of mustard and <quantity>1<unit>tbsp</unit></quantity> of white miso

Add <quantity>¼<unit>cup</unit></quantity> of the roasted tomato coulis

Add the chicken breast cooking liquid

Mix to combine and cook over medium heat until it thickens. The creamy chicken is ready

Use it as filling for pies and coxinhas, or even as a pasta sauce!