Directions: |
Directions:Vigorously boil chicken. Apply salt and garlic to taste while boiling. You'll be shredding later, that process will be easier the longer the chicken is boiled (30 - 45 minutes). SAVE THE WATER, YOU'LL USE LATER IN THE PROCESS!
While chicken is boiling, chop entire head of cabbage into thin strips. Finely chop one onion as well.
Shred chicken once finished boiling. There are several ways to accomplish this, by hand, a chopper, or by blender (be careful about not chopping too fine if using a blender). If you're hand shredding it will be important to boil for a good 45 minutes. Also recommend rinsing chicken breasts in cold water afterward as they'll be really hot on the inside.
In a large pot or a stock pot, pour in a good amount of cooking oil (about a 2 second pour). Heat up and add your cabbage and onion. Stir your veggies to coat with cooking oil, add generous amount salt and pepper while doing so (taste while you're doing this). You'll probably need to add a little more oil during this process as well. Get all of the cabbage and onions coated, salted, and cook to soften up.
While this is taking place we'll make the sauce. Place one tomato and onion in a ziploc baggie, seal but leave one corner open about 1". Microwave for 5 minutes.
In blender, combine entire can of chipotle peppers, and your now nuked onion and tomato. Dump in approximately two cups of the water you saved from boiling the chicken. Add salt and blend until smooth. If too thick add more chicken water.
Add your shredded chicken to your cooking cabbage, apply salt, pepper, and garlic to taste. Stir into mixture, then add your sauce, stir again. Done!
If it's too spicy some people add ketchup. I don't like to do that, if you're making for people who don't like overly spicy I recommend starting with less chipotle, you can always add more after the fact.
Serve with tostadas and/or tortilla chips. Really good with sour cream, eat it like a Mexican and put the sour cream on your tostada before, adding the Pollo Polaco on top (this helps stick to the tostada). Always good to add guacamole too! |
This recipe for Pollo Polaco (Tinga) is from