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Polaca Style Shredded Chicken

Author Charbel Barker

Ingredients

  • 2 Chicken Breasts cooked and shredded.
  • 1/2 head of cabbage cut into thin slices
  • 1 large white onion cut into thin slices
  • 1 Teaspoon of Knorr® Tomato with Chicken Granulated Bouillon - 2.2 lbs
  • 1-2 La Morena® Chipotle Peppers in Adobo
  • 3/4 Cup of Water
  • 3/4 Cup of Ketchup
  • Salt and Pepper
  • 2 Tablespoons of Olive Oil
  • 2 Tablespoons of Butter

Instructions

  • Heat the oil and butter in a frying pan over medium heat.
  • Add the cabbage and the onion and cook through.
  • Add the chicken and season with salt and pepper.
  • Dissolve the Knorr® Tomato with Chicken Bouillon into the water and add to the frying pan. Let cook for two minutes.
  • Blend the La Morena® Chipotle Peppers in Adobo with the ketchup and add the frying pan.
  • Let cook until most of the liquid has evaporated.
  • Serve immediately with freshly cooked tostadas.