This shredded chicken tastes just like the chicken at my favorite Colombian restaurant here in Memphis. I love how incredibly fast and easy it is to throw this dish together on a busy day and it is amazing just how versatile it is—check out the list of recipes you can use it in!
Ingredients
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 large yellow or orange bell peppers, diced
- 1 small onion, diced
- 6 cloves garlic, minced
- 2 tbsp (32 g) tomato pastetbsp (32 g) tomato paste
- 2 plum tomatoes, diced
- 1 tsp (6 g) fine Himalayan salt
- ½ tsp freshly ground black pepper
- ½ tsp ground cumin
- ½ tsp paprika
- 2 cups (280 g) Simple Shredded Chicken
- Chopped fresh cilantro, for garnish
How to Make It
- In a large skillet, heat the olive oil over medium heat for 2 to 3 minutes. Add the bell peppers and onion and cook for 3 to 4 minutes, stirring occasionally. Add the garlic and cook for 2 minutes more. Add all the remaining ingredients, except the cilantro, stir to combine and cook for an additional 10 minutes, or until the vegetables are tender and the chicken is warmed throughout.
- Garnish with the cilantro and serve as a main dish on its own, on top of Arepas Colombianas or stuffed inside Carimañolas. You can also mix cuisines and use it as a filling for Pastelillos or Empanadas al Horno or stuffed inside Arepas Rellenas.
