Pollo Mechado (Shredded Chicken)

• 1 1/4 pounds skinless, boneless chicken breasts
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 red bell pepper, chopped
• 4 cloves garlic, chopped
• 1/4 cup cooking sherry
• 1 tablespoon capers
• salt to taste
• 1 roma (plum) tomato, chopped
• 1/4 cup chopped fresh cilantro

1. Bring a pot of water to a boil; add chicken and cook until no longer pink in the center, 20 to 25 minutes. Transfer chicken to a work surface and cool until easily handled.
2. Heat olive oil in a skillet over medium heat; cook and stir onion for about 3 minutes. Add red bell pepper; cook and stir until onion and pepper are softened, about 10 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Cover skillet and cook onion mixture until slightly browned, 5 to 10 minutes.
3. Shred chicken using your hands and sprinkle into the onion mixture. Add sherry and capers; season with salt. Cook and stir chicken mixture until heated through and flavors have blended, 10 to 15 minutes. Mix cilantro and tomatoes into chicken mixture; cook and stir until tomatoes start to break down, 5 to 10 minutes.

skinless, olive oil, onion, red bell pepper, garlic, cooking sherry, capers, salt, roma, fresh cilantro

Taken from www.allrecipes.com/recipe/241312/pollo-mechado-shredded-chicken/ (may not work)