Shredded Chicken
Servings: 12 servings
Calories: 145kcal
Tender and juicy shredded chicken is a versatile base that can be used to make enchiladas, tacos, burritos, quesadillas and more. Cooking the chicken on a low simmer with the chilies helps make sure that every bite of chicken is plump, juicy, and delicious.
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Ingredients
- 2 chicken breasts
- 4 chicken thighs
- 1 cup white onion rough cut
- 1 4 oz can roasted green chilies
- 1 ancho chili dried rough cut
- 1 tbsp lime juice
- 1 tsp Mexican oregano
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- In a large pot sauté the onion and green chilies in a little cooking oil for a few minutes.
- Place the chicken, skin side down to brown for 3 to 4 minutes. Cover the chicken with 6 to 8 cups water, turn the heat down to a simmer, add the ancho chili and Mexican oregano and cook uncovered on a low simmer for 90 minutes. The chicken should be entirely covered by the water.
- When the chicken is cooked all the way through, remove it from the pot and let it cool for 10 to 15 minutes before shredding. It should be cool enough that you can touch it with your hands.
- To shred the chicken, remove the skin and use your hands to pull it into bite-sized pieces.
- Once the chicken has been shredded, mix it with the chili powder, cumin, lime juice, salt, and pepper.
Nutrition
Calories: 145kcal | Carbohydrates: 4g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 61mg | Sodium: 312mg | Potassium: 294mg | Fiber: 1g | Sugar: 2g | Vitamin A: 880IU | Vitamin C: 4.1mg | Calcium: 11mg | Iron: 0.7mg
