POLLO MECHADO (SHREDDED CHICKEN)
Serve this traditional Venezuelan recipe with arepas.
Provided by Nicole S.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 8.6 g, Cholesterol 82.4 mg, Fat 5.3 g, Fiber 1.5 g, Protein 33.8 g, SaturatedFat 1 g, Sodium 289.5 mg, Sugar 2.9 g
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- Add chicken to a pot, cover with water by about an inch and bring to a boil over medium-high heat. Immediately turn down to a simmer and simmer for 12 to 15 minutes until tender. If desired, the resulting broth can be used in making the arepas. Remove chicken from broth and shred. Reserve a little of the broth to finish the dish and If desired, the remainder of the broth may be saved and used in making the arepa
- In the meantime, heat oil in a skillet over medium heat; add cook and stir onion for about 3 minutes. Add red bell pepper; cook and stir until onion and pepper are softened, several more minutes. Add garlic; cook and stir until fragrant, about 1 minute.
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- Serve inside still warm and split arepas, topped with green sauce, pickled red onions and cheese. Garnish with lime and avocado if desired.
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