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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