Pollo Mechado (Shredded Chicken)

Pollo Mechado (Shredded Chicken)
  • 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 sherry
  • 1 tablespoon capers
  • salt to taste
  • 1 roma (plum) tomato, chopped
  • 1/4 cup chopped fresh cilantro


  1. 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. 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. 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.

04/19/2018
Pollo Mechado (Shredded Chicken), recipe PT15M PT1H 5 455 calories

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