Shredded Mexican Chicken
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 4 boneless skinless chicken breasts
- 1 lime, cut in half
- 2 teaspoons dried oregano
- 2 bay leaves
- 3 cups chicken broth (canned is fine)
- 2 jalapeno peppers
- 1 onion, quartered
- 2 cloves garlic
- 1 teaspoon chili powder
- 1⁄4 cup salsa
- 2 teaspoons cumin
directions
- Remove remaining fat and skin from chicken.
- Rub lime halves all over chicken and allow to sit to impart flavor.
- In a large pot, bring next 6 ingredients to a boil.
- Add chicken, reduce heat and simmer until chicken is cooked (about 20 minutes, depending on size).
- Meanwhile, mix salsa, cumin and chili powder in a large bowl.
- Drain chicken until it is cool enough to handle.
- Add chicken to salsa mixture and shred chicken with two forks, stirring to distribute salsa and seasoning.
- Add salt and pepper to taste.
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Reviews
-
This recipe is nicely structured for some classic shredded chicken. I found I had to doctor it up a bit to satiate my taste buds. I simmered the chicken for an hour and a half. I also kept in some of the boiled base for flavor and added some cottage cheese to keep in the juice. Thanks for the recipe.
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