Delicious Shredded Chicken Pollo Mechado Recipe

This Shredded Chicken Pollo Mechado recipe is a flavorful and hearty dish that is perfect for any meal. Tender chicken is marinated, stuffed with aromatic ingredients, and slow-cooked until it is fork-tender. The chicken is then shredded and served in a rich tomato-based sauce with a hint of smokiness. This recipe is easy to make and will impress your family and friends with its delicious flavors.

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 bell pepper, diced
• 2 tomatoes, diced
• 2 tablespoons vegetable oil
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 bay leaf
• 1 cup chicken broth
• Salt and pepper to taste

Directions

1. In a large bowl, combine the diced onion, minced garlic, diced bell pepper, diced tomatoes, vegetable oil, oregano, cumin, paprika, bay leaf, salt, and pepper. Mix well to form a marinade.
2. Add the chicken thighs to the marinade and ensure they are well coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes.
3. Heat a large skillet over medium heat and add the marinated chicken thighs. Cook for about 5 minutes on each side until browned.
4. Transfer the chicken thighs to a slow cooker and pour the chicken broth over them. Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours until the chicken is tender and easily shreds.
5. Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
6. Meanwhile, strain the cooking liquid from the slow cooker into a saucepan. Bring it to a simmer and let it reduce slightly.
7. Return the shredded chicken to the slow cooker and pour the reduced cooking liquid over it. Stir well to coat the chicken in the sauce.
8. Serve the shredded chicken pollo mechado in tacos, tortillas, or over rice. Garnish with fresh cilantro and enjoy!

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