Pulled Chicken Sandwich (Torta de Pollo Deshebrado)

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Preparation time: 4 hr 30 mins
Cooking time:

Difficulty: Easy - for beginners
Serves: 4-6

Dietary guidance: n d 

Tags: main · chicken · mexican · lunch · sandwich · crockpot · slowcooker · fusion · leftovers · interiormexican · molli · veracruz ·


¾ cup All-purpose flour
1 tsp Salt
1 Chicken, cut into serving pieces and skinned
¼ cup Olive oil
½ cup Dry white wine
1 jar Molli Veracruz Cooking sauce
6 French rolls
1 can Refried black beans
1 Avocado, sliced


• Combine the flour and the salt in a large resealable plastic bag. Add as many pieces of chicken you can fit and shake to coat completely.
• Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook turning once, for 8 to 10 minutes, until browned on both sides. Transfer to paper towels to drain and arrange in slow cooker.
• Add the Veracruz Cooking Sauce and the white wine over the chicken. Cover and cook on low for 4 hours.
• Remove chicken and shred. Meanwhile, boil the sauce in a small saucepan until reduced by half, about 10 minutes. Add the shredded chicken and combine.
• Spoon the mixture onto the bottom part of the rolls and top with the avocado slices. Spread refried beans on the top part of the roll. Enjoy!


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