Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, mexican-style shredded chicken. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Mexican-Style Shredded Chicken is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Mexican-Style Shredded Chicken is something that I’ve loved my whole life.
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.
To get started with this recipe, we must first prepare a few components. 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
- Take 1 Small Can Tomato Sauce
- Take 1 (32 oz.) Chicken Broth
- Make ready 1 Lime
- Get 1 Tbsp Garlic minced
- Prepare 1 Tbsp Adobo Seasoning
- Prepare 1/2 Tbsp White Pepper
- Make ready 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
- Take Olive Oil (for searing chicken)
- Get Serving suggestion:
- Make ready Warned soft corn tortillas
- Get Diced onions
- Get Chopped Cilantro
- Make ready Lime wedges
- Prepare 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.
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.
With Cinco de Mayo just around the corner, I feel the need to tell you about the most. MyInstant Pot Shredded Chicken is loaded with Mexican flavors and is the easiest and the most tender shredded chicken you will ever taste! Made in an Instant Pot in minutes and ready to be used in anything from enchiladas, tacos, soups, quesadillas, salads or any other creation you may come up. Return the chicken to the pan and stir in the remaining seasoned broth from cooking. This gives more flavor throughout the chicken.
So that’s going to wrap it up with this special food mexican-style shredded chicken recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
