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mexican shredded chicken recipes

Mexican Shredded Chicken (Salsa Chicken Base)

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 214
Ingredients Method

Ingredients
  

  • 2 lb chicken breast boneless, skinless
  • 2 cup salsa chunky, red or green
  • 0.5 cup chicken broth
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 0.5 tsp dried oregano
  • 1 each lime juiced at the end

Method
 

  1. Lay the chicken in a single layer in a wide skillet or pot. Season with cumin, garlic powder and oregano.
  2. Pour the salsa and broth over, cover, and bring to a bare simmer. Lower the heat until the surface barely moves; a hard boil makes stringy chicken.
  3. Cook covered 18 to 22 minutes, until the thickest piece reads 160F on an instant-read thermometer. Do not push past it; carryover finishes the job.
  4. Turn off the heat. Shred the chicken directly in the pan with two forks, in the liquid, never on a cutting board.
  5. Let the shredded meat sit in the sauce 5 to 10 minutes off the heat so it drinks the liquid back.
  6. Finish with lime juice, taste for salt, and serve, or cool in the liquid for the week's dinners.