Looking for a delicious and easy-to-make weeknight dinner? Chicken Machaca is the perfect meal! It’s quick and easy to put together, and the end result is a mouthwatering dish the whole family will love. Give Chicken Machaca a try tonight!
Machaca Chicken Recipe
- 3 large Chicken breasts, on bone, but skin and fat removed
- 1 medium Spanish onion, sliced
- 1 large Green pepper, cut into ½” strips
- 1 14.5 oz can of Diced tomatoes
- 1 7 oz can Ortega diced, mild, green chilies
- 2 tbsp Red chili powder, toasted
- 1 tsp Cumin
- 1½ tsp Oregano
- Salt & pepper, to taste
- Fill a large pot with water, add salt, and bring to a boil. Drop chicken breasts into boiling water, deep enough to cover the chicken. Simmer for ~45 minutes, until tender.
- Remove chicken and shred the meat with a pair of forks, and set aside. Put bones back into the broth and continue to simmer until the broth reduces to ½ of the original volume. Remove bones and discard.
- Add onions, green pepper, tomatoes, green chilies, red chili powder, cumin, and oregano to the broth and continue to simmer until the broth reduces to 1/3 of the original volume.
- Put shredded chicken into broth and season with salt and pepper.
- Serve hot with tortillas, beans, shredded lettuce, and pico de gallo; with brown rice and steamed veggies or on a crisp salad with avocado slices, a sprinkle of shredded cheese, and a lite lime/cilantro dressing.
- It's easier to shred the meat by hand.
- Pair with some low-fat cheese and a whole wheat tortilla for a healthy main dish.
FAQs about Machaca Chicken
Where does Machaca come from?
Machaca is associated with miners in the state of Chihuahua. Drying meat was originally developed for ranchers, cowboys, and miners of northern Mexico before the arrival of refrigeration. The dish is known primarily in the north of Mexico, as well as Arizona, California, and New Mexico.
What is the difference between Machaca and shredded beef?
Many people still call it machaca, yet it also shows up on menus as “shredded beef.” The main difference is that the beef is not dried after cooking.
What is traditional machaca?
Traditional Machaca is a Northern Mexican type of dried meat, often made from beef or pork. Slices or strips of meat are traditionally rubbed with simple spices and left outside to dry under the desert sun. After a few days of air-drying, the meat maintains a jerky-like taste and texture.
What cut of meat is used for dried beef?
Dried beef comes from top-quality beef knuckles, a lean cut of meat from the round primal cut. Unlike sausages and some other types of cured meats, dried beef generally doesn’t contain spices. It only includes curing agents, giving it a salty flavor.
Sweet Basil’s Cafe hopes this blog post has inspired you to try out a new and delicious recipe. Machaca chicken is perfect for any occasion, and it’s sure to please even the pickiest of eaters. With just a few simple ingredients, you can have a fantastic meal that everyone will enjoy. Thanks for reading, and we hope you give machaca chicken a try soon!
This article was originally posted on Liliana Kitchen but Liliana Kitchen is being acquired by Sweet Basil’s Cafe and all lilianakitchen.com content is copyrighted by cafesweetbasils.com