Pollo Mechado (Shredded Chicken) recipe
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Ingredients
- 1 ¼ pounds skinless, boneless chicken breasts 1 tablespoon olive oil ½ onion, chopped 1 red bell pepper, chopped 4 cloves garlic, chopped ¼ cup cooking sherry 1 tablespoon capers salt to taste 1 roma (plum) tomato, chopped ¼ cup chopped fresh cilantro
Nutrition Info
- 229.2 caloriescarbohydrate: 8.6 gcholesterol: 82.4 mgfat: 5.3 gfiber: 1.5 gprotein: 33.8 gsaturatedFat: 1 gservingSize: -sodium: 289.5 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Pollo Mechado (Shredded Chicken)
Directions
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Bring a pot of water to a boil, add chicken and cook until no longer pink in the center, 20 to 25 minutes. Transfer chicken to a work surface and cool until easily handled.
Heat olive oil in a skillet over medium heat, cook and stir onion for about 3 minutes. Add red bell pepper, cook and stir until onion and pepper are softened, about 10 minutes. Add garlic, cook and stir until fragrant, about 1 minute. Cover skillet and cook onion mixture until slightly browned, 5 to 10 minutes.
Shred chicken using your hands and sprinkle into the onion mixture. Add sherry and capers, season with salt. Cook and stir chicken mixture until heated through and flavors have blended, 10 to 15 minutes. Mix cilantro and tomatoes into chicken mixture, cook and stir until tomatoes start to break down, 5 to 10 minutes.