Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, mexican-style shredded chicken. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Shredded chicken in a flavour packed Mexican red sauce. Easy and fast to prep, made in the slow cooker, pressure cooker or on the stove! Shredded chicken breast tossed in a killer Mexican sauce, loaded with smokey chipotle flavours.
Mexican-Style Shredded Chicken is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Mexican-Style Shredded Chicken is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook mexican-style shredded chicken using 20 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Mexican-Style Shredded Chicken:
- Take 3 Chicken Breast, boneless skinless
- Get 1 Can Ro-Tel™ with Green Chilis
- Make ready 1 Small Can Tomato Sauce
- Prepare 1 (32 oz.) Chicken Broth
- Take 1 Lime
- Get 1 Tbsp Garlic minced
- Take 1 Tbsp Adobo Seasoning
- Get 1/2 Tbsp White Pepper
- Get 1/2 Tbsp Cumin
- Make ready 1/2 Tbsp Paprika
- Prepare 1/2 Tbsp if Chili Powder
- Prepare 12 Tbsp Cayenne Pepper
- Prepare 1/2 Tbsp Sea Salt
- Prepare Olive Oil (for searing chicken)
- Make ready Serving suggestion:
- Prepare Warned soft corn tortillas
- Make ready Diced onions
- Get Chopped Cilantro
- Get Lime wedges
- Make ready Mexican Queso
This recipe is one of my husbands favorites. As a child in Mexico he would visit his family in Mexico City and they would make him Tinga for his birthday. This easy instant pot recipe is ready in just minutes! This post is sponsored by McCormick.
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.
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. Mexican shredded chicken made in the Instant Pot/ Pressure Cooker. Tender, pull apart chicken, perfect to put in enchiladas, tacos, etc. so versatile!
So that is going to wrap this up with this special food mexican-style shredded chicken recipe. Thanks so much for your time. I’m confident that you will 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!
