Polaca Style Shredded Chicken

• Gluten free
• Paleo

• Meat

  • 1 tsp Knorr tomato with chicken

• Produce

  • 1/2 head Cabbage, slices thin
  • 1 White onion, large slices thin

• Canned Goods

  • 1 La morena chipotle peppers in adobo

• Condiments

  • 3/4 cup Ketchup

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter

• Liquids

  • 3/4 cup Water

Found on mylatinatable.com

Description

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

Directions

• 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.