MEXICAN PULLED (SHREDDED) CHICKEN
This Mexican Pulled Chicken is juicy and smoky- tender chicken thighs are shredded with two forks, perfect for burrito bowls, tacos, enchiladas, and more!
Provided by Elizabeth Lindemann
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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).
- 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.
- Remove chicken from skillet to a cutting board. Allow to rest for 5 minutes, then shred with two forks. Optional: for an extra punch of flavor, you can return the shredded chicken to the skillet to coat in the cooking juices.
- Serve with a squeeze of fresh lime juice garnished with fresh cilantro, if desired. Use in enchiladas, on tacos or burritos, in bowls, or on its own as a main course.
Nutrition Facts : Calories 184 kcal, Carbohydrate 1 g, Protein 22 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 490 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SLOW-COOKER SHREDDED CHICKEN
Freeze smaller portions of this versatile, flavorful shredded chicken and you'll be so glad you did. It's the perfect base to build any meal-tacos, fried rice, hearty soups, pastas, barbecue chicken sandwiches, or anything else your heart desires.
Provided by Rhoda Boone
Categories Sunday Stash Chicken Kid-Friendly Dinner Slow Cooker Freezer Food Healthy Garlic Onion Lunch Small Plates
Yield Makes about 6 cups
Number Of Ingredients 7
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 fork; taste and season with salt and pepper, if needed. Strain stock through a fine-mesh sieve into a medium bowl; discard vegetables. Store chicken and broth together or separately.
- Do Ahead
- Chicken can be made 3 days ahead; cover and chill either in broth or separately, or freeze either together or separately up to 6 months.
SHREDDED CHICKEN FOR ENCHILADAS, TOSTADAS, TACOS...
This is an authentic filling used for Mexican dishes such as: enchiladas, tostadas and tacos. You can easily double the recipe, as it freezes well. I always have some on hand in the freezer. Use this in place of plain shredded chicken; and it will kick an average Mexican recipe up a notch (IMHO). COOK'S NOTES: 1 whole frying chicken, giblets and excess fat removed, can be used instead of boneless chicken breasts.
Provided by JTsMom
Categories Chicken
Time 45m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Place first four ingredients in a pot. Add just enough water to cover the chicken.
- 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.
- 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.
- In a large pan, melt butter over low heat.
- Add the remaining ingredients listed, except tomato sauce, salt, and broth.
- Sauté until soft, about 10 minutes.
- Stir in shredded chicken and briefly sauté.
- Add tomato sauce and ½ cup of reserved broth.
- Salt to taste.
MEXICAN SHREDDED CHICKEN
This is a simple shredded chicken recipe. There's no need for taco seasoning packets, just make this recipe and you'll have yummy seasoned chicken ready for all of your Mexican/Tex-Mex recipes!
Provided by IceCreamCaker
Categories World Cuisine Recipes Latin American Mexican
Time 6h5m
Yield 6
Number Of Ingredients 10
Steps:
- Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; stir.
- Cook until chicken breasts are no longer pink in the centers, on High for 6 hours or Low for 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken to a plate and shred with 2 forks.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 10.9 g, Cholesterol 67.1 mg, Fat 4.2 g, Fiber 3.6 g, Protein 27.1 g, SaturatedFat 1 g, Sodium 2936.2 mg, Sugar 3.3 g
SHREDDED MEXICAN CHICKEN
This shredded Mexican chicken can be used for tacos, enchiladas, burritos, and tostadas. It's super simple and is probably the closest to authentic Mexican shredded chicken that I have experienced over the years.
Provided by Gary Thompson
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Fill a 6- to 8-quart pot halfway with water.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 6.4 g, Cholesterol 93.1 mg, Fat 13.8 g, Fiber 1.6 g, Protein 28.2 g, SaturatedFat 3.7 g, Sodium 904 mg, Sugar 0.6 g
More about "best mexican shredded chicken recipes"
MEXICAN SHREDDED CHICKEN | RECIPETIN EATS
From recipetineats.com
5/5 (55)Total Time 4 hrs 10 minsCategory DinnerCalories 297 per serving
MEXICAN SHREDDED CHICKEN RECIPES - MANY EASY DINNER …
From mexicoinmykitchen.com
SHREDDED MEXICAN CHICKEN CASSEROLE - EASY FAMILY …
From easyfamilyrecipes.com
MEXICAN SHREDDED CHICKEN RECIPE - EATING ON A DIME
From eatingonadime.com
EASY SHREDDED MEXICAN CHICKEN - HOUSE OF YUMM
From houseofyumm.com
28 SHREDDED CHICKEN RECIPES | HOW TO USE SHREDDED …
From food.com
INSTANT POT MEXICAN SHREDDED CHICKEN - THE CHUNKY CHEF
From thechunkychef.com
49 OF OUR BEST MEXICAN CHICKEN RECIPES | TASTE OF HOME
From tasteofhome.com
MEXICAN SHREDDED CHICKEN (ONE POT) | ONE POT RECIPES
From onepotrecipes.com
10 BEST CROCK POT SHREDDED MEXICAN CHICKEN RECIPES
From yummly.com
MEXICAN SHREDDED CHICKEN - MEXICAN PLEASE
From mexicanplease.com
5/5 (3)Category Main CourseCuisine MexicanCalories 176 per serving
- 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.
- 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).
- Once the chicken has cooled a bit you can shred it with two forks and set aside until you need it.
- 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.
10 BEST SHREDDED CHICKEN RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
KRIS' AMAZING SHREDDED MEXICAN BEEF
From orchardis.chickenkiller.com
3-INGREDIENT MEXICAN SHREDDED CHICKEN - GIMME SOME OVEN
From gimmesomeoven.com
BEST MEXICAN SHREDDED CHICKEN - THERESCIPES.INFO
From therecipes.info
MEXICAN RECIPES WITH SHREDDED CHICKEN
From recipeschoice.com
MEXICAN SHREDDED CHICKEN - HUNGRY EVERYDAY
From hungryeveryday.com
20+ FAST & FANTASTIC SHREDDED CHICKEN RECIPES - THE KITCHEN …
From thekitchencommunity.org
1-PAN MEXICAN SHREDDED CHICKEN - MINIMALIST BAKER RECIPES
From minimalistbaker.com
SLOW COOKER MEXICAN SHREDDED CHICKEN
From beyondthechickencoop.com
BEST LOW CARB MEXICAN SHREDDED CHICKEN {CROCK-POT RECIPE}
From kaseytrenum.com
MEXICAN SHREDDED CHICKEN - THE BITTER SIDE OF SWEET
From thebittersideofsweet.com
EASY MEXICAN SHREDDED CHICKEN | A FARMGIRL'S KITCHEN
From afarmgirlskitchen.com
THE BEST SHREDDED CHICKEN (PLUS 5 SHREDDING METHODS)
From 40aprons.com
MEXICAN SHREDDED CHICKEN | NO CROCK POT REQUIRED - KETOCONNECT
From ketoconnect.net
10 BEST MEXICAN CASSEROLE SHREDDED CHICKEN RECIPES - YUMMLY
From yummly.com
BEST MEXICAN SHREDDED CHICKEN RECIPE: OPTIMAL RESOLUTION LIST
From recipeschoice.com
THE BEST SLOW-COOKER MEXICAN SHREDDED CHICKEN
From theflyingbaker.com
30 EASY MEXICAN CHICKEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
BEST SHREDDED CHICKEN TACOS RECIPE – SIMPLE AND DELICIOUS
From democracy-tree.com
THE BEST MEXICAN SHREDDED CHICKEN THIGHS - KINDA HEALTHY RECIPES
From masonfit.com
20 EASY SHREDDED CHICKEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
3 INGREDIENT SLOW COOKER MEXICAN SHREDDED CHICKEN - 40 APRONS
From 40aprons.com
KETO MEXICAN SHREDDED CHICKEN - TEXAS & SOUTHERN KETO COMFORT …
From texasgranolagirl.com
5-INGREDIENT CROCK POT MEXICAN SHREDDED CHICKEN
From theroastedroot.net
SPICY MEXICAN SHREDDED CHICKEN - THAT SPICY CHICK
From thatspicychick.com
EASY MEXICAN SHREDDED CHICKEN (PERFECT FOR BURRITOS, TACOS, NACHOS ...
From lindsayannbakes.com
EASY MEXICAN SHREDDED CHICKEN - AMANDA COOKS & STYLES
From amandacooksandstyles.com
BEST ROAST FOR MEXICAN PEOPLE - THERESCIPES.INFO
From therecipes.info
AUTHENTIC MEXICAN SHREDDED CHICKEN TACOS - [ TOP 5 RECIPE ]
From liferenu.com
EASY MEXICAN SHREDDED CHICKEN - WHAT'S GABY COOKING
From whatsgabycooking.com
MEXICAN SHREDDED CHICKEN - EASY WEEKNIGHT DINNER RECIPE - TO …
From totaste.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love