Cut the whole chicken into individual parts, with bones and skin
entact. Cut the Green Bell Pepper, Half of Onion, 1 Tomato and the
Chili into large chunks.
Brown the chicken pieces with olive oil in a Dutch Oven, or large
skillet if you do not have one. Top chicken with Green Bell
Pepper, Onion, Tomato and, Chili.
Add just enough stock to cover the bottom of the Dutch Oven.
You do not want to submerge the chicken much. You want just
enough liquid to braise the chicken.
Braise the chicken at very low heat for 60-90 minutes, until the
chicken can be easily pulled apart by hand.
Let the chicken rest until cool enough to handle, then shred the
chicken meat off the bone. Discard braising vegetables.
Finely dice the remaining tomato, red bell pepper, and garlic.
Sautee the vegetabes in olive oil until fragrant and lightly
caramelized.
Add shredded chicken to the tomato, pepper, and garlic mixture.
Mix well.
Serve with tortillas.
Originally Submitted
7/6/2010
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