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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 105.0
  • Total Fat: 4.2 g
  • Cholesterol: 31.0 mg
  • Sodium: 516.9 mg
  • Total Carbs: 6.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 10.6 g

View full nutritional breakdown of Chicken Machaca calories by ingredient
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Chicken Machaca

Submitted by: JILLYBEAN25
Chicken Machaca

Introduction

Mexican burrito filling of ultimate deliciousness! Mexican burrito filling of ultimate deliciousness!
Number of Servings: 20

Ingredients

    1 whole chicken (fryer or roaster) [approx. 4lbs before removing skin and bones]
    1 medium yellow onion, sliced
    1 red bell pepper, sliced
    1 green bell pepper, sliced
    3 cloves garlic, minced
    1/4 cup canola oil
    1 15oz can tomato sauce (+1 can of water)
    1 6oz can tomato paste
    1 7.75oz can El Pato Salsa de Chile Fresco
    1 tsp. fresh ground black pepper
    1 tsp. kosher salt
    1-2 dried bay leaves (whole)

Tips

Its easier to shred the meat by hand.

Don't forget to remove the bay leaves! Those are not edible!

Pair with some low-fat cheese and a whole wheat tortilla for a healthy main dish.


Directions

Cook your chicken and pick the meat from the bones. Discard fat and skin. Shred the meat. In a skillet set over medium heat, saute the onions in the canola oil. Cook until translucent. Add the peppers and garlic and saute until just soft. Add the shredded chicken to the pan and combine with the vegetables. Add the can of tomato sauce, can of El Pato, can of tomato paste, and bay leaves (still whole). Add one tomato sauce can of water. Season with salt and pepper. Simmer on the stove until the tomato sauce thickens. Remove bay leaves before serving.

Likewise, you could make the whole dish in the slow cooker. Get boneless, skinless chicken and add all the ingredients into the cooker set on low for 8 hours, omitting the canola oil and water. It may be a little more watery than its supposed to be, so you may have to transfer to the stove to reduce the sauce.

Serving Size: Makes 20 3/4-cup servings






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