Puerto Rican Shredded Chicken (Pollo Desmenuzado)
The Puerto Rican Shredded Chicken is a great recipe to make and save the rest for other recipes. Is shredded chicken with lots of flavor!
Servings: 6
Calories: 216kcal
Ingredients
- ½ small yellow onion
- ¼ small green pepper (30g)
- ¼ small red pepper (30g)
- 1 pound boneless chicken thighs (492g)
- ½ teaspoon adobo
- 1 ½ teaspoon sazon
- ½ teaspoon chicken bouillon
- ½ teaspoon garlic paste
- ¼ teaspoon crushed oregano
- 1 tablespoon sofrito
- 1 tablespoon tomato sauce
- 2 tablespoons vegetable oil
Instructions
- Peel the onion and cut into small cubes that are about ¼ inch thick. Do the same with the peppers and cut them into small cubes. This is just a rough chop, no need to be exact. Set them to the side for later.
- Take the chicken and remove any excess fat the thighs may have. Add the chicken to a bowl and add the adobo, sazon, chicken bouillon, oregano, and garlic paste. Mix until all the chicken is seasoned.
- In a medium-sized pan, add the oil over high heat. Add the chicken and sear for 12 minutes. Flip the chicken a couple of times to brown evenly.
- Reduce your heat to medium-high. Make space in the middle and add the vegetables, sofrito, and tomato sauce. Stir and finish cooking covered for 8 minutes.
- If you have a chicken shredder, you can shred the chicken right away. If not, let the chicken cool to the touch and then pull it apart.
- Serve the shredded chicken, and don't forget to add all the cooked vegetables on top. Enjoy!
Notes
- I used chicken thighs because they're the juiciest cut of the chicken and hold more heat, but you can use chicken breast.
Nutrition
Calories: 216kcal | Carbohydrates: 2g | Protein: 13g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 272mg | Potassium: 199mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 246IU | Vitamin C: 11mg | Calcium: 12mg | Iron: 1mg
