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
- 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.
- 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.
- Heat a large skillet over medium heat and add the marinated chicken thighs. Cook for about 5 minutes on each side until browned.
- 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.
- Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
- Meanwhile, strain the cooking liquid from the slow cooker into a saucepan. Bring it to a simmer and let it reduce slightly.
- 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.
- Serve the shredded chicken pollo mechado in tacos, tortillas, or over rice. Garnish with fresh cilantro and enjoy!
