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latin shredded chicken stew with cilantro on top in a red dutch oven.
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5 from 1 vote

Latin Shredded Chicken Stew

Flavorful and juicy chicken simmered in a tomato broth with spices, garlic, peppers, and onions.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Entree
Cuisine: Cuban American, Latin
Servings: 8
Calories: 177kcal


  • 2 lb chicken shredded
  • 1 onion finely diced
  • 3 garlic cloves finely minced
  • 1 green bell pepper sliced
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp sazon
  • 2 tbsp vino seco dry white wine
  • 1/2 cup tomato sauce
  • 4 cups chicken stock
  • 1 bay leaf
  • 2 tbsp capers or olives
  • salt and pepper to taste


  • Boil the chicken breasts in a pot filled with water over medium-high heat for 20-25 minutes or until the chicken is almost fully cooked through.
  • Shred the chicken using two forks and set aside.
  • In a large skillet over medium-high heat, heat up some olive oil.
  • Add the onions, garlic, and peppers, cook until trabsulecent.
  • Stir in the tomato sauce, vino seco, oregano, garlic powder, sazon, bay leaf, and cumin. Cook for one minute.
  • Stir in the shredded chicken. Add the chicken stock and season with salt and pepper.
  • Cook uncovered for 20 minutes or until the sauce thickens.
  • Add the capers, check for seasoning, and garnish with fresh cilantro, if desired.


Calories: 177kcal | Carbohydrates: 8g | Protein: 14g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 337mg | Potassium: 339mg | Fiber: 1g | Sugar: 4g | Vitamin A: 198IU | Vitamin C: 16mg | Calcium: 23mg | Iron: 1mg