Name: Mexican Shredded Chicken
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 1,5 1.5 lb / 750g chicken breast (, skinless boneless (~3 halves)); ½ 1/2 cup Chipotles in Adobo Sauce ((4 chillies + sauce) (Note 1)); 1 14 oz / 400g can crushed tomatoes; 2 2 garlic cloves (, crushed); 1 1 tsp EACH dried oregano, cumin powder and onion powder (or garlic powder); 1 1 tsp EACH dried oregano, cumin powder and onion powder (or garlic powder); 1 1 tsp EACH dried oregano, cumin powder and onion powder (or garlic powder); 2 2 tsp sugar ((any)); ¾ 3/4 tsp salt ((Note 2)); Pepper; 3 3 tbsp olive oil ((Note 3)); 2 2 tbsp lime juice

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).

You'll need

2

Pressure cooker: 35 minutes on high.

3

Stove: Place Chicken & Sauce ingredients in a medium saucepan and add 1 cup water. Simmer covered on medium low for 40 - 50 minutes, turning chicken occasionally, until chicken can be shredded with 2 forks.

4

Remove chicken and shred. Set aside.

5

Add lime juice (to taste) and 1 tbsp olive oil to the sauce. Use a stick blender (or transfer to blender) to puree the sauce. Adjust salt and pepper to taste. You should have about 2 cups of sauce.

6

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.

7

Toss chicken in the sauce OR serve it on the side.

8

Use for tacos (guacamole and Pico de Gallo, enchiladas, burritos, on green Mexican rice, quesadillas, sliders, on tostadas.