Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, mexican-style shredded chicken. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look 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 well liked of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Mexican-Style Shredded Chicken is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have 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:
- Make ready 3 Chicken Breast, boneless skinless
- Make ready 1 Can Ro-Tel™ with Green Chilis
- Make ready 1 Small Can Tomato Sauce
- Take 1 (32 oz.) Chicken Broth
- Prepare 1 Lime
- Prepare 1 Tbsp Garlic minced
- Get 1 Tbsp Adobo Seasoning
- Get 1/2 Tbsp White Pepper
- Make ready 1/2 Tbsp Cumin
- Get 1/2 Tbsp Paprika
- Make ready 1/2 Tbsp if Chili Powder
- Take 12 Tbsp Cayenne Pepper
- Make ready 1/2 Tbsp Sea Salt
- Prepare Olive Oil (for searing chicken)
- Prepare Serving suggestion:
- Get Warned soft corn tortillas
- Prepare Diced onions
- Take Chopped Cilantro
- Get Lime wedges
- Get 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’s going to wrap it up for this special food mexican-style shredded chicken recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
