Pollo Mechado (Shredded Chicken Stew)

🛒 Ingredients

• Boneless, skinless chicken thighs 150 g · 248 kcal
• Olive oil 8 g · 66 kcal
• Yellow onion, chopped 38 g · 15 kcal
• Red bell pepper, chopped 38 g · 8 kcal
• Garlic, minced 5 g · 7 kcal
• Canned crushed tomatoes 100 g · 20 kcal
• Chicken broth 63 g · 6 kcal
• Ground cumin 1 g · 2 kcal
• Dried oregano 1 g · 2 kcal
• Smoked paprika 1 g · 2 kcal
• Bay leaf 0 g · 0 kcal
• Green olives, pitted and halved 13 g · 14 kcal

👨‍🍳 Instructions

1. Season chicken thighs generously with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the chicken thighs until golden brown on all sides, then remove and set aside.
2. In the same pot, add chopped onion and bell pepper. Sauté for 5-7 minutes until softened, then add minced garlic, ground cumin, dried oregano, and smoked paprika. Cook for another minute until fragrant.
3. Stir in the crushed tomatoes, chicken broth, and bay leaf. Bring to a simmer, then return the seared chicken thighs to the pot. Reduce heat to low, cover, and simmer for 45-60 minutes, or until the chicken is very tender.
4. Remove the chicken from the pot and shred it using two forks. Discard the bay leaf. Return the shredded chicken to the sauce. If using, stir in the green olives.
5. Taste and adjust seasoning with additional salt and pepper as needed. Serve Pollo Mechado hot, typically with rice, arepas, or plantains.