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Saturday, August 6, 2016

pollo mechado (shredded chicken)

Ingredients

  • Servings: 3-4
  • 1 1/4 pounds skinless, boneless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1 red bell pepper, chopped
  • 4 cloves garlic, chopped
  • 1/4 cup cooking
  • 1 tablespoon capers
  • salt to taste
  • 1 roma (plum) tomato, chopped
  • 1/4 cup chopped fresh cilantro

Recipe

    Preparation Time: 10 mins Cook Time: 55 mins Ready Time: 1 hr 5 mins

  • 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 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.

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