Pollo Recipe

Name: Boda | Authentic Mexican Restaurants Pollo Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breasts; 2 cups low-sodium chicken broth or water; 2 count garlic cloves, smashed; 1 count bay leaf; 1 tsp ground cumin; 1 tsp salt; 1 tsp black pepper; 1 tbsp vegetable oil or olive oil; 1 count yellow onion; 3 cups green cabbage; 1 cup fresh cilantro, chopped; 2 count limes; 3 oz Queso fresco, crumbled; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbsp olive oil; 8 count warm corn or flour tortillas; 0 to taste hot sauce or salsa

Inspired by Boda | Authentic Mexican Restaurant

Time40m

Serves4

Shredded Chicken, Onions, Cabagge, Queso Fresco and Cilantro.

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Ingredients

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Shredded Chicken

1 lb boneless skinless chicken breasts

2 cups low-sodium chicken broth or water

2 count garlic cloves, smashed

1 count bay leaf

1 tsp Ground cumin

1 tsp Celtic sea salt

1 tsp black pepper

1 tbsp vegetable oil or olive oil

Vegetables & Toppings

1 count yellow onion

3 cups Green cabbage

1 cup Fresh cilantro, chopped

2 count limes

3 oz Queso fresco, crumbled

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbsp olive oil

Optional for Serving

8 count warm corn or flour tortillas

0 to taste hot sauce or salsa

Method

Shredded Chicken

Poach the chicken

Place the chicken breasts in a medium saucepan. Add chicken broth (or water) to cover about three-quarters of the chicken. Add smashed garlic, bay leaf, cumin, 1 teaspoon salt and 1 teaspoon pepper. Bring to a gentle simmer over medium heat, then reduce heat to low, cover and simmer 12–15 minutes until chicken is cooked through (internal temperature 165°F / 74°C).

Shred and season

Remove chicken from the liquid to a cutting board and let rest 5 minutes. Reserve 1/4 cup of the cooking liquid. Using two forks or your hands, shred the chicken into bite-sized pieces. Heat 1 tablespoon oil in a skillet over medium-high heat, add shredded chicken and cook 2–3 minutes to lightly brown and evaporate excess moisture. Add reserved cooking liquid a tablespoon at a time if needed to keep moist. Taste and adjust seasoning with a pinch of salt and pepper if necessary.

Vegetables & Toppings

Prepare the onion and cabbage

Peel and thinly slice the yellow onion into half-moons. Core the cabbage and thinly slice to yield about 3 cups. Place cabbage in a bowl and toss with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Quick-pickle (optional) for brightness

If you prefer a brighter crunch, toss the sliced onion with juice of 1/2 lime and a pinch of salt and let sit 10–15 minutes. Drain excess liquid before serving. Otherwise, leave raw or sautée briefly as desired.

Chop cilantro and crumble cheese

Chop cilantro stems removed if you prefer, reserving a few whole leaves for garnish. Crumble the Queso fresco into a small bowl and set aside.

Assemble & Serve

Warm tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and warm in a 350°F (175°C) oven for 5–8 minutes.

To assemble, place 2–3 tablespoons of shredded chicken on each warmed tortilla. Top with a small handful of dressed cabbage, a few sliced onions (pickled or raw), a sprinkle of crumbled Queso fresco and a scattering of chopped cilantro. Finish with a squeeze of fresh lime (about 1/2 lime per 4 tortillas) and hot sauce or salsa to taste.

Serve immediately while warm. Leftover shredded chicken can be refrigerated up to 3 days in an airtight container.