Mexican Style Shredded Chicken


[photo: unknown]

 This recipe came from my search for restaurant style Mexican chicken. With a few alterations from an original recipe I think this one is about the best I’ve tried. Tender, shredded chicken is flavored with a variety of spices and works great for tacos, burritos or enchiladas.

Mexican Style Shredded Chicken
Serves:     6        Preheat Oven Temp:  N/A

Ingredients List
1.5 lb. chicken breasts  (I use boneless, skinless breasts)
3 cups water
1 cup chicken broth
1/2 cup chopped onion
1/2 cup chopped celery
1/3 tsp. pepper
1/2 tsp. garlic
2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. paprika


1 Throw all ingredients into a big saucepan and boil on high for 10 minutes.
2 Reduce heat to medium, cover with a lid slightly open and simmer for 30 minutes.
3 Remove the lid and simmer until all the liquid is removed.
Note: For more flavor, remove and shred the chicken before simmering all of the liquid away.
(This will result in a darker color to the meat.)
4 Remove from heat, let cool for 5 minutes and transfer the chicken pieces to a cutting board.
5 Take a fork in each hand and shred the chicken, removing any bones and skin if present.

The chicken is now ready for any number of dishes where shredded chicken is used. I enjoy eating the chicken inside taco or burrito tortillas along with some fresh salsa and chopped onion.


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