This is a recipe for Pollo Mechado (Shredded Chicken), a Colombian dish that is often served as a main course. Mechado is a type of shredded chicken that is made from a mixture of chicken breasts and thighs that are cooked in a sauce made of fresh cilantro, garlic, red pepper and tomato. It’s perfect for a quick and easy meal, or as a simple side dish that is sure to please.
- 1 ¼ pounds skinless, boneless chicken breasts
- 1 tablespoon olive oil
- ½ onion, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, chopped
- ¼ cup cooking sherry
- 1 tablespoon capers
- salt to taste
- 1 roma (plum) tomato, chopped
- ¼ 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.
3. Cover skillet and cook onion mixture until slightly browned, 5 to 10 minutes.
4. 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.
5. Mix cilantro and tomatoes into chicken mixture; cook and stir until tomatoes start to break down, 5 to 10 minutes.