Chicken Machaca
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 whole chicken (fryer or roaster) [approx. 4lbs before removing skin and bones]1 medium yellow onion, sliced1 red bell pepper, sliced1 green bell pepper, sliced3 cloves garlic, minced1/4 cup canola oil1 15oz can tomato sauce (+1 can of water)1 6oz can tomato paste1 7.75oz can El Pato Salsa de Chile Fresco1 tsp. fresh ground black pepper1 tsp. kosher salt1-2 dried bay leaves (whole)
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
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
Nutritional Info 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
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