Pollo Mechado: Venezuelan Shredded Chicken

Name: Pollo Mechado: Venezuelan Shredded Chicken
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Colombian, Peruvian
Ingredients: 1 tbsp Capers; 1.25 lb Chicken Breast; 0.25 cup Cooking Sherry; 0.25 cup Fresh Cilantro; 4 cloves Garlic; 1 tbsp Olive Oil; 0.5 whole Onion; 1 whole Red Bell Pepper; 1 whole Roma Tomato; 1 pinch Salt

Dinner 🍽️Lunch 🥪 Colombian 🇨🇴Peruvian 🇵🇪 High-Protein 💪Low-Carb Sugar-Free Heart-Healthy ❤️Diabetic-Friendly Gluten-Free

Pollo Mechado: Venezuelan Shredded Chicken features tender strands of chicken simmered with onions, red bell pepper, garlic, and a touch of sherry for gentle sweetness. Briny capers and fresh cilantro brighten each bite, while tomato rounds it out with a light, saucy finish. Serve it tucked into arepas, over rice, or alongside plantains for a satisfying lunch or dinner.

Prep10 mins
Cook55 mins
Serves4
DifficultyEasy

1

Bring a pot of water to a boil; add the chicken and cook until it is no longer pink in the center, 20 to 25 minutes. Transfer the chicken to a work surface and let it cool until easy to handle.
2

Heat olive oil in a skillet over medium heat; cook and stir the onion for about 3 minutes. Add the red bell pepper; cook and stir until the onion and pepper are softened, about 10 minutes. Add the garlic; cook and stir until fragrant, about 1 minute. Cover the skillet and cook the onion mixture until slightly browned, 5 to 10 minutes.
3

Shred the chicken with your hands and sprinkle it into the onion mixture. Add the sherry and capers; season with salt. Cook and stir the chicken mixture until heated through and the flavors have blended, 10 to 15 minutes. Mix the cilantro and tomatoes into the chicken mixture; cook and stir until the tomatoes start to break down, 5 to 10 minutes.