Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, mexican-style shredded chicken. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
To make shredded chicken, fully cook chicken breast(s) and shred into bite-size pieces with two forks. Shredded chicken can be prepared a number of ways, including I had no idea that I possessed the power to make something so delicious. I added it to Peruvian-style chimichurri rice.
Mexican-Style Shredded Chicken is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Mexican-Style Shredded Chicken is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook mexican-style shredded chicken using 20 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Mexican-Style Shredded Chicken:
- Prepare 3 Chicken Breast, boneless skinless
- Make ready 1 Can Ro-Tel™ with Green Chilis
- Get 1 Small Can Tomato Sauce
- Make ready 1 (32 oz.) Chicken Broth
- Make ready 1 Lime
- Take 1 Tbsp Garlic minced
- Prepare 1 Tbsp Adobo Seasoning
- Take 1/2 Tbsp White Pepper
- Get 1/2 Tbsp Cumin
- Make ready 1/2 Tbsp Paprika
- Make ready 1/2 Tbsp if Chili Powder
- Take 12 Tbsp Cayenne Pepper
- Take 1/2 Tbsp Sea Salt
- Take Olive Oil (for searing chicken)
- Get Serving suggestion:
- Make ready Warned soft corn tortillas
- Make ready Diced onions
- Get Chopped Cilantro
- Take Lime wedges
- Make ready Mexican Queso
This post is sponsored by McCormick. With Cinco de Mayo just around the corner, I feel the need to tell you about the most. Add the chicken breasts, chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, salt, pepper, and the cilantro, if using. Bring the soup to a boil, then lower the heat and cook at a low simmer.
Steps to make Mexican-Style Shredded Chicken:
- Season chicken with Adobo Seasoning.
- In an oiled stock pot, sear the chicken breasts. Set chicken to side after searing.
- Add Ro-Tel, broth, garlic, white pepper, cumin, paprika, chili powder, cayenne and salt. Stir well to mix. Put seared chicken back into stock pot with mixture.
- Bring to a boil, stirring occasionally
- After it reaches a boil, lower temperature and simmer for 1 hour. Stirring occasionally.
- Remove chicken breasts and shred. Place shredded chicken back into liquid. Ladle out liquid until it is level with top of chicken in pot. Discard extra liquid.
- Add the juice of 1 lime. Stir to incorporate.
- Cook on medium to medium-high heat until the liquid almost completely reduces. Stir regularly but lightly.
Mexican shredded chicken made in the Instant Pot/ Pressure Cooker. Tender, pull apart chicken, perfect to put in enchiladas, tacos, etc. so versatile! You can shred the chicken in the instant pot itself, but be careful that the pot is hot. I prefer to take tongs, place it on a cutting board, and using two. Take the chicken out and shred it up.
So that is going to wrap it up for this special food mexican-style shredded chicken recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
