Puerto Rican Shredded Chicken (Pollo Desmenuzado)

Ingrédients

• 1/2 small yellow onion
• 1/4 small green pepper (30g)
• 1/4 small red pepper (30g)
• 1 pound boneless chicken thighs (492g)
• 1/2 teaspoon adobo
• 1 1/2 teaspoon sazon
• 1/2 teaspoon chicken bouillon
• 1/2 teaspoon garlic paste
• 1/4 teaspoon crushed oregano
• 1 tablespoon sofrito
• 1 tablespoon tomato sauce
• 2 tablespoons vegetable oil

Préparation

1. 1

   Peel the onion and cut into small cubes that are about 1/4 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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Serve the shredded chicken, and don't forget to add all the cooked vegetables on top. Enjoy!