Mexican

Chicken Machaca is for Dinner.

Chicken Machaca takes 30 minutes to prepare.

Chicken Machaca takes 60 minutes to cook.

Chicken Machaca makes 20 servings.

The ingredients for Chicken Machaca are:

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)

Here is how you make Chicken Machaca:

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

The nutritional information for Chicken Machaca is:

• 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

Chicken Machaca is Mexican cuisine.