Name: Pollo Mechado (Shredded Chicken)
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Skinless, boneless chicken breasts - 1 ¼ pounds; Olive oil - 1 tablespoon; Onion, chopped - ½; Red bell pepper, chopped - 1; Garlic, chopped - 4 cloves; Cooking sherry - ¼ cup; Capers - 1 tablespoon; Salt to taste - 1 tablespoon; Roma (plum) tomato, chopped - 1; Chopped fresh cilantro - ¼ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Pollo Mechado (Shredded Chicken)

1. Skinless, boneless chicken breasts - 1 ¼ pounds

2. Olive oil - 1 tablespoon

3. Onion, chopped - ½

4. Red bell pepper, chopped - 1

5. Garlic, chopped - 4 cloves

6. Cooking sherry - ¼ cup

7. Capers - 1 tablespoon

8. Salt to taste - 1 tablespoon

9. Roma (plum) tomato, chopped - 1

10. Chopped fresh cilantro - ¼ cup

How to cook deliciously - Pollo Mechado (Shredded Chicken)

1. Stage

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.

2. Stage

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.

3. Stage

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.