Serve this traditional Venezuelan recipe with arepas.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a pot of water to a boil; add chicken and cook until no longer pink in the center, 20 to 25 minutes. Transfer chicken to a work surface and cool until easily handled.

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  • Heat olive oil in a skillet over medium heat; cook and stir onion for about 3 minutes. Add red bell pepper; cook and stir until onion and pepper are softened, about 10 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Cover skillet and cook onion mixture until slightly browned, 5 to 10 minutes.

  • Shred chicken using your hands and sprinkle into the onion mixture. Add sherry and capers; season with salt. Cook and stir chicken mixture until heated through and flavors have blended, 10 to 15 minutes. Mix cilantro and tomatoes into chicken mixture; cook and stir until tomatoes start to break down, 5 to 10 minutes.

Nutrition Facts

229 calories; 5.3 g total fat; 82 mg cholesterol; 289 mg sodium. 8.6 g carbohydrates; 33.8 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/10/2016
This was great. I used can chicken and added cumin and put them on arepas. The sherry really gives it an awesome flavor. Read More
(1)

Most helpful critical review

Rating: 3 stars
06/29/2016
This was pretty good after I made some changes. I cooked the chicken 20 minutes which was way too much. It was very dry. If I make it again I'll only cook it 10-12 minutes. I substituted minced green olives for capers because I had no capers. I used three chopped tomatoes plus a can of diced tomatoes with juice. It covered the dryness of the chicken enough that it made very good soft tacos with taco sauce and sour cream. I may make it again but with the changes to make it moist. Read More
(3)
11 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/10/2016
This was great. I used can chicken and added cumin and put them on arepas. The sherry really gives it an awesome flavor. Read More
(1)
Rating: 3 stars
06/28/2016
This was pretty good after I made some changes. I cooked the chicken 20 minutes which was way too much. It was very dry. If I make it again I'll only cook it 10-12 minutes. I substituted minced green olives for capers because I had no capers. I used three chopped tomatoes plus a can of diced tomatoes with juice. It covered the dryness of the chicken enough that it made very good soft tacos with taco sauce and sour cream. I may make it again but with the changes to make it moist. Read More
(3)
Rating: 5 stars
08/10/2016
This was great. I used can chicken and added cumin and put them on arepas. The sherry really gives it an awesome flavor. Read More
(1)
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Rating: 4 stars
06/17/2016
It is a colorful dish that was pretty tasty. I had to add more tomato because it was quite dry without it. Creation was easy. I had to cut the recipe down to two servings and even that made plenty. I froze one portion. Because of diet constraints I didn't add any salt hoping the capers would do the trick. I ended up adding some lime juice which added the salt flavor and another layer of flavor. It was quite good. Served it in a pita pocket. Read More
(1)
Rating: 5 stars
09/06/2015
Delicious I used can chicken substituted some relish for the capers since i didn't have any and chopped the ingredients on the smaller side. The texture/mixture and taste was great and a really easy recipe. I just wish i knew what the white sauce in the picture is.. looks good. Read More
Rating: 5 stars
05/14/2015
Nice and easy recipe! I didn't have any cooking sherry so I added some tomato sauce instead. I served it in a bread roll with avocado lettuce tomato & chipotle creama. Yum! Read More
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Rating: 5 stars
04/08/2018
Very yummy!! I used soy sauce instead of cooking sherry. Read More
Rating: 5 stars
05/26/2016
I made this recipe as directed less the cilantro (not a fan) it was easy and tasty! We used the shredded chicken in quesadillas adding some cheddar and frank's hot sauce yum. Next time I will add a pinch of red pepper prior to adding the chicken to give it a little more kick. This recipe will be a staple for all things Mexican food. thank you for sharing! Read More