Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, mexican-style shredded chicken. It is one of my favorites. For mine, I’m gonna make it a little 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 current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Mexican-Style Shredded Chicken is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have mexican-style shredded chicken using 20 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Mexican-Style Shredded Chicken:
- Take 3 Chicken Breast, boneless skinless
- Take 1 Can Ro-Tel™ with Green Chilis
- Get 1 Small Can Tomato Sauce
- Make ready 1 (32 oz.) Chicken Broth
- Get 1 Lime
- Make ready 1 Tbsp Garlic minced
- Make ready 1 Tbsp Adobo Seasoning
- Make ready 1/2 Tbsp White Pepper
- Make ready 1/2 Tbsp Cumin
- Make ready 1/2 Tbsp Paprika
- Prepare 1/2 Tbsp if Chili Powder
- Get 12 Tbsp Cayenne Pepper
- Get 1/2 Tbsp Sea Salt
- Get Olive Oil (for searing chicken)
- Take Serving suggestion:
- Make ready Warned soft corn tortillas
- Prepare Diced onions
- Get Chopped Cilantro
- Make ready Lime wedges
- Take 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.
Instructions 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’s going to wrap this up with this exceptional food mexican-style shredded chicken recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
