This recipe is a basic to create all the chicken filled recipes that you might want to try! Also, this dish is great to serve at lunch or dinner with some vegetables or any other side dish.

Ingredients:

For the shredded chicken:

• 1 kg of chicken breasts
• 1/4 cup of chicken broth
• 1 tbsp of garlic powder
• 1 tsp of cumin
• Salt to taste
• Pepper to taste

For the Criollo sauce:

• 2 tomatoes, cubed
• 1 onion, chopped
• 1 scallion, chopped
• 2 tbsp of olive oil
• Salt to taste
• Pepper to taste

Instructions:

For the chicken:

1. In a large pot, over medium heat, add about 4 cups of water and the chicken breasts. Bring to boil until cooked.
2. When the chicken is ready, set aside to cool down before shredding it.
3. When cold, shred the chicken into tin strips. If you don’t want to do this by hand, use an electric mixer in low speed and it will help a lot.
4. In a pan, over medium heat, pour the chicken broath and add the previously shredded chicken.
5. After 5 minutes, sprinkle all the condiments: garlic powder, cumin, salt and pepper. If you want any extra one, here is the time to add it. Stir to combine well.
6. Cook for 10 extra minutes and it will be ready!

For the Criollo sauce:

1. Chop the tomatoes, onion and scallion. Set aside. Tip: the tomatoes need to be ripe so you can get a sauce consistency.
2. In a small saucepan, over medium heat, pour the olive oil and wait for it to heat.
3. Saute your veggies in the olive oil and sprinkle with some salt and pepper. Let them cook for 5 to 10 minutes, stir continously.
4. It is time to taste it!
5. Serve the chicken with criollo sauce on top and your favorite side dishes.