Venezuelan Shredded Chicken

Firstly, place a large pot of water on the stovetop and bring it to a rolling boil. Next, carefully add your chicken pieces into the boiling water and continue cooking until they reach an internal temperature of 74°C, which should take around 20 to 25 minutes. Remove the chicken from the pot with a slotted spoon and transfer it to a clean, flat surface to cool down completely.

Now, heat a generous amount of olive oil in a medium-sized skillet over a moderate heat setting. Add sliced onions to the skillet and gently stir them with a spatula for approximately 3 minutes, or until they start to soften. Add sliced red bell peppers to the skillet and continue stirring them with a spatula until they too are softened, taking around 10 minutes in total. Add minced garlic to the skillet and stir it gently with a spatula for about 1 minute, or until its aroma is released.

Cover the skillet and continue cooking the onion mixture over low heat for about 5 to 10 minutes, or until it starts to turn a light brown color.

Now, use your hands to shred the cooked chicken into bite-sized pieces and sprinkle them over the onion mixture in the skillet. Add a splash of sherry wine to the skillet and sprinkle some capers on top, seasoning with salt to taste. Continue cooking the chicken mixture over low heat for around 10 to 15 minutes, stirring occasionally until everything is heated through and the flavors have melded together.

Finally, mix in some chopped cilantro leaves and diced tomatoes into the chicken mixture. Continue cooking over low heat for another 5 to 10 minutes, stirring occasionally until the tomatoes start to break down and blend in with the rest of the dish.