Comments on: Polaca Style Shredded Chicken

By: Charbel Barker

Charbel Barker — Thu, 17 Jan 2019 17:27:19 +0000

Hi Michelle,

As long as you are using cooked and shredded chicken, it should only take about 10-15 minutes total to finish cooking. If you take into account the time to boil the chicken and shred it, it could take about 20 minutes longer. Good luck!

By: Michelle Houston

Michelle Houston — Wed, 16 Jan 2019 21:41:11 +0000

How long does it take to cook this?

By: Charbel Barker

Charbel Barker — Wed, 04 Jan 2017 16:00:47 +0000

In reply to Yvette Mendez.

Thanks for your comments Yvette! This is very similar to Tinga, but with the addition of cabbage as you mentioned. Here is my recipe for Tinga actually: http://mylatinatable.com/tostadas-de-tinga/. That is an interesting point about the name! I bet you could be right about its origins. I hope this turns out great for you 🙂

By: Charbel Barker

Charbel Barker — Wed, 04 Jan 2017 15:57:16 +0000

In reply to Dale.

I hope it turns out well! IT is very tasty 🙂

By: Yvette Mendez

Yvette Mendez — Wed, 04 Jan 2017 04:07:37 +0000

This looks delicious and I must try it. It reminds me a little of what they call Tinga in Mexico City, except yours has the added cabbage which sounds like a perfect addition especially because I happen to love cabbage and am always looking for ways to cook left over cabbage after I’ve made posole. I will definitely try this recipe. I wonder if it gets its name La polaca from the germans who migrated there. My mom was German Jewish and Mexican. She always made us sauerkraut that was more on the spicy side and would add it as relish to polish sausage tacos on homemade flour tortillas. Believe it or not it was great. Lol.

By: Dale

Dale — Sat, 31 Dec 2016 23:56:21 +0000

It looks and sounds delicious. I like it spicey so I’ll add more Chipotle.

By: Adriana Martin

Adriana Martin — Tue, 27 Dec 2016 20:02:39 +0000

This sounds like a yummy easy option for any day, thanks for sharing your traditions with us ~ client