Authentic Mexican Shredded Chicken Recipe

Step 3. Remove the lid and simmer for 10 minutes. Shred chicken in the pot with 2 forks so it can absorb some of the moisture. Simmer until stock has reduced, 20 to 30 minutes. …

Servings: 6
Total Time: 1 hr 45 mins
Category: Mexican Recipes
Calories: 265 per serving
1. Fill a 6- to 8-quart pot halfway with water.
2. Wash and rinse chicken thighs and breasts thoroughly and place into the pot with cumin, chili powder, garlic powder, oregano, salt, and pepper. Bring to a boil and cook, uncovered, for 20 minutes. Reduce heat to a simmer, cover, and cook for 30 minutes.
3. Remove the lid and simmer for 10 minutes. Shred chicken in the pot with 2 forks so it can absorb some of the moisture. Simmer until stock has reduced, 20 to 30 minutes.
4. Mix 1/4 cup water and cornstarch together in a small bowl. Stir into the pot and cook until sauce is thick, about 10 minutes.

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A single chicken breast will give you a heaping cup of shredded chicken. And each cup of shredded chicken will need between 1/3 and 1/2 cup of sauce to thoroughly coat …

Rating: 5/5(3)
Category: Main Course
Cuisine: Mexican
Calories: 176 per serving
1. To brine the chicken, add 1/4 cup salt to a quart of water in a mixing bowl. Dissolve the salt and add the chicken breasts, letting them brine covered in the fridge for 30 minutes or so. If the chicken breasts aren't fully submerged then add a bit more water. Once brined, pat dry the chicken breasts and add them to a baking sheet.
2. Rinse and de-stem the tomatoes and tomatillos. Add them to the same baking sheet and bake everything at 400F for about 20 minutes or until the chicken is no longer pink inside (160F).
3. Once the chicken has cooled a bit you can shred it with two forks and set aside until you need it.
4. Meanwhile, roughly chop a half onion and saute in some oil over medium heat. Add 4 whole, peeled garlic cloves and saute until the onion is starting to brown.

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Steps: Mix chicken, onions, garlic, bay leaves, broth, salt, and pepper in a slow cooker. Cover and cook until chicken shreds easily when pierced with a fork, about 4 hours on high or 6 hours on low. Remove chicken from liquid and shred with a …

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This is an authentic filling used for Mexican dishes such as: enchiladas, tostadas and tacos. You can easily double the recipe, as it …

Rating: 5/5(125)
Total Time: 45 mins
Category: Chicken
Calories: 111 per serving
1. Place first four ingredients in a pot. Add just enough water to cover the chicken.
2. Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 - 25 minutes. If using a whole chicken; cook approximately 50 - 60 minutes.
3. Remove chicken from pot, let cool and shred. (I cool my chicken in the refrigerator to be safe) If using a whole chicken; remove meat from bones and shred. Reserve broth.
4. In a large pan, melt butter over low heat.

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This Mexican Pulled (or shredded) Chicken is an easy, healthy recipe to add to burritos, tacos, enchiladas, or served as a main …

Rating: 5/5(58)
Total Time: 30 mins
Category: Dinner
Calories: 184 per serving
1. Mix the olive oil (2 tablespoons), smoked paprika (1 tablespoon), ground coriander (1 teaspoon), ground cumin (1 teaspoon), garlic powder (1 teaspoon), kosher salt (1 teaspoon), black pepper (1/2 teaspoon), and lime juice and zest (from one lime) in a small bowl or glass measuring cup.
2. Place the chicken thighs in a container, bowl, or large plastic bag. Pour the marinade on top (it will be thick) and or stir to coat each piece of chicken evenly (if in a bag, just smoosh it around until everything is evenly coated). Cover and refrigerate for at least 20 minutes, or as long as 24 hours.
3. Heat a large (12-inch) non-stick skillet over medium high heat (see notes for other skillets). Add marinated chicken; sear without moving on one side for 5-7 minutes (check that it's not burning after 2-3 minutes- you may want to turn the heat down to medium if you have very hot burners or flip it earlier if it's cooking fast).
4. Once the seared side is browned and looking crispy, flip to other side and sear, until chicken is cooked through to 165 degrees F or meat is no longer pink (another 5-10 minutes, depending on thickness and size of chicken. Turn the heat down to medium or medium-low if both sides are seared but inside is not yet cooked the whole way). If you have a lid to your skillet, you can cover it to speed up the cooking time a bit.

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Authentic mexican shredded chicken tacos – There are so many options in the store when it comes to chicken tacos seasoning. However, once you start reading the labels, it comes apparent that ready to use over the counter taco seasoning sauces just won’t cut it if you are concerned about eating healthy and fresh.. Also it goes without saying that homemade …

Category: Breakfast
Calories: 9 per serving

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Slow Cooker Shredded Mexican Chicken Chocolate Slopes. cheddar cheese, black beans, chicken tenderloins, taco seasoning and 7 more. Slow Cooker Mexican Chicken Best Recipes Australia. ground cumin, onion, …

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This is a collection of Shredded Chicken Recipes. Here, you will find recipes for Authentic Mexican Chicken Tacos, a delicious Mole Shredded Chicken Casserole, a Shredded Chicken Mexican Salad, and many other …

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Tinga de Pollo Recipe. For an easy, delicious taco night, try these Shredded Chicken Tacos. The chicken filling, also known as Tinga de Pollo in Mexico - …

Rating: 4.8/5(6)
Total Time: 50 mins
Servings: 4

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We will show you some of the most popular authentic Mexican chicken recipes. Mole chicken enchiladas. One of the most popular and …

Estimated Reading Time: 4 mins

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This recipe is simple and only requires a few ingredients. The chicken can be cooked in the crockpot or on the stovetop, and the tacos can be topped with your favorite toppings. So give this authentic mexican shredded chicken tacos recipe a try next time you are looking for a quick and easy dinner idea!

Cuisine: Mexican
Total Time: 6 hrs 10 mins
Category: Slow Cooker Meals
Calories: 256 per serving

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Add onions and saute until slightly softened, about 2 minutes. Add the garlic, chili powder, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. …

1. Heat 2 tablespoons of vegetable oil in a large saute pan over medium-high heat. Add onions and saute until slightly softened, about 2 minutes. Add the garlic, chili powder, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add the shredded chicken. Season with salt and pepper. Stir in the green chiles. Cook mixture for about 5 minutes, or until heated through. Set aside and cool slightly.
2. One at a time, place the tortillas on a work surface, keeping the remaining tortillas covered with a damp towel. (For pliable tortillas, sprinkle lightly with 1/4 teaspoon water and cover with a damp paper towel. Microwave for 10 to 20 seconds just before ready to stuff, and keep covered until ready to roll.) Spread 1/2 cup of the chicken mixture in a rectangle in the center of the tortilla. Sprinkle with 1 to 2 tablespoons of cheese. Fold the bottom of the tortilla over the filling and then fold the sides over. Fold the top of the tortilla over the folded sides and secure the sides with wooden toothpicks. Place folded side down.
3. Heat the remaining vegetable oil in a deep stockpot or deep fryer to 360 degrees F. Using tongs, lower the chimichangas folded side down, 1 at a time into the hot oil. (It is helpful to hold the chimichanga with the tongs until it has "sealed" together.) Cook until golden brown on all sides, about 3 minutes. Drain on a paper towel-lined plate and continue with remaining chimichangas.
4. Remove toothpicks from the chimichangas and serve immediately with pre-made enchilada sauce or salsa drizzled over top and a sprinkling of cheese.

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Shredded chicken breast tossed in a killer Mexican sauce, loaded with smokey chipotle flavours. It’s easy, takes 5 minutes to prepare …

Rating: 5/5(54)
Total Time: 4 hrs 10 mins
Category: Dinner
Calories: 297 per serving
1. Slow Cooker: Place Chicken & Sauce ingredients in the slow cooker and cook for 4 hours on low. The chicken is ready when it can be shredded easily with 2 forks but it should NOT be mushy (i.e. overcooked).
2. Remove chicken and shred. Set aside.
3. Heat 1 tbsp oil in a large skillet over high heat. Add 1/3 to 1/2 the chicken and fry until dark golden brown on one side, flip and cook the other side very briefly (don't brown), then remove. Use 1 tbsp oil for each batch you fry.
4. Toss chicken in the sauce OR serve it on the side.

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Place chicken in the oven for 20 to 25 minutes, or until completely cooked. Authentic mexican queso dip recipe. Pour in some chicken broth, cover the skillet with a lid and let the chicken cook until it reaches 165 degrees and is easily shredded. Fold the opposite sides of the tortilla over the filling and roll it into a burrito shape.

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Mexican shredded chicken recipe. This recipe is a family favorite and perfect for many different meal ideas. I love to make a big batch of this and we can enjoy it for simple …

Ratings: 20
Calories: 151 per serving
Category: Main Course
1. Heat the olive oil in a large skillet over medium heat. Add the chicken breast and season with the Taco Seasoning.
2. Brown each side of the chicken breasts but cooking it for approximately 3-5 minutes on each side.
3. Reduce the heat to low, stir the chicken broth and salsa together, add it into the pan, cover and simmer for 15-20 minutes until the chicken is cooked through.
4. Shred with 2 forks, top with lime juice and stir to thoroughly combine.

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This is an Authentic Mexican Chicken Tinga- Best Tinga De Pollo you will ever find out there.Tinga is a dish made with shredded chicken in a delicious tomato sauce and …

Reviews: 136
Calories: 266 per serving
Category: Meat And Poultry
1. Bring a pot of salty water to a boil and add the chicken breast to cook. Let the chicken simmer until it is cooked through.
2. Make sure you skim the foam that forms on top of the water as it starts boiling.
3. While the chicken is cooking, place the tomatoes in a medium saucepan, cover with water, bring to a simmer over medium-high heat and cook for 8 to 10 minutes, or until the tomatoes are soft and mushy but not falling apart.
4. Slice the onions thinly. Heat the oil in a large pan(skillet) and add the onion. Cook the onion until soft and translucent for about 5-6 minutes.

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shredded cheese, mild cheddar, or mexican blend will do; Directions: Place all the chicken in a pot and cover with the chicken broth and water. Add the cumin and chopped onion. Bring to a boil, partially cover and then lower the heat to simmer for 45 minutes to 1 hour. Test for doneness. Pull the chicken out and set aside to cool.

Rating: 5/5(9)

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