Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, peruvian shredded chicken and cilantro sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Peruvian Shredded chicken and cilantro sauce is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Peruvian Shredded chicken and cilantro sauce is something that I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have peruvian shredded chicken and cilantro sauce using 23 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Peruvian Shredded chicken and cilantro sauce:
- Prepare Slow cooked chicken
- Prepare 3 tbs olive oil (plus more if needed)
- Take 3 medium onions, halved and thinly sliced
- Get 4 cloves garlic, peeled and smashed
- Prepare 1 sweet potato peeled and diced (optional)
- Make ready Handful roughly chopped cilantro (more for garnish)
- Make ready 3-4 scallions diced (more for garnish)
- Take 2 limes, 1 halved, 1 into wedges for serving
- Make ready 2 tsp cumin
- Make ready 1 tbs dried oregano
- Prepare 1 tbs salt (more to taste once chicken shredded)
- Prepare 1 tbs pepper (more to taste once chicken shredded)
- Prepare 1 whole chicken, frozen is ok in a pinch
- Make ready Cilantro sauce
- Prepare 1 cup packed cilantro leaves roughly chopped
- Take 1/4 cup feta or Cojita
- Make ready 1/2 tsp Dijon mustard
- Make ready 1/2 cup olive oil
- Get Salt and pepper to taste
- Get 1 garlic clove
- Make ready 2 tbs lime juice
- Get 1/2 tsp cumin
- Get 1/2 tsp honey or agave
Instructions to make Peruvian Shredded chicken and cilantro sauce:
- Oven to 225 or slow cooker to medium
- Add everything except chicken into your Dutch oven or slow cooker (whole halved lime included) and toss to coat. (Not cilantro sauce ingredients)
- Put chicken on top, breast side up. Drizzle with olive oil, salt and pepper (defrosted is better but in a pinch I put one in frozen, just needs more time to cook)
- Put in oven or slow cooker, cook 4-5 hours depending on chicken size
- To make Cilantro sauce, combine all ingredients in a food processor or good blender. Refrigerate until ready to use. Sauce should be completely creamy and incorporated.
- Once chicken is really falling apart, remove from heat into a baking dish or something you can work in to shred, let cool slightly.
- Take two forks and shred chicken. Careful to not include bones or tendons, I don’t usually include skin.
- Assess what’s left in pot, what would taste good once you mix chicken back in. I’d squeeze out then remove the lime, maybe smash up the garlic more and remove any chicken skin, big herbs etc. if you added potatoes to slow cook, maybe scoop them out and have on the side so they don’t mash up once the chicken goes back in. Then add the shredded chicken to your pot. Return to heat and heat on low 30 minute before you’re ready to serve.
- Serve with some rice and beans, cilantro sauce and lime wedges. You can also - make hot sandwiches, use in burritos, on nachos, with a salad, use in chicken tortilla soup etc
So that is going to wrap this up with this exceptional food peruvian shredded chicken and cilantro sauce recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
