Shredded Mexican Chicken Recipes

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MEXICAN PULLED (SHREDDED) CHICKEN



Mexican Pulled (Shredded) Chicken image

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

1.5-2 lb. boneless, skinless chicken thighs ((see notes for breasts))
2 tablespoons extra-virgin olive oil (plus more for skillet, if needed)
1 tablespoon smoked paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
juice and zest of one lime
lime wedges and fresh cilantro (for serving, optional)

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

MEXICAN SHREDDED CHICKEN



Mexican Shredded Chicken image

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

6 skinless, boneless chicken breast halves
water to cover
¼ medium yellow onion, chopped
2 cups salsa
2 tablespoons minced garlic
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons cayenne pepper
2 tablespoons salt
2 tablespoons ground black pepper

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



Shredded Mexican Chicken image

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

3 quarts water as needed
6 each skinless, boneless chicken thighs, or more to taste
2 each skinless, boneless chicken breast halves
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon dried oregano
2 teaspoons salt
½ teaspoon ground black pepper
¼ cup water
2 tablespoons cornstarch

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

SHREDDED MEXICAN CHICKEN



Shredded Mexican Chicken image

This is an adaptation of a recipe from "30 Minute Meals". This is a mildly flavored chicken dish that isversatile and easy, simply stuff into taco shells, fold into burritos, or make chicken nachos--top tortilla chips with this chicken, some cheese, and favorite toppings and bake until cheese melts.

Provided by Amayzng30

Categories     Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts
1 lime, cut in half
2 teaspoons dried oregano
2 bay leaves
3 cups chicken broth (canned is fine)
2 jalapeno peppers
1 onion, quartered
2 cloves garlic
1 teaspoon chili powder
1/4 cup salsa
2 teaspoons cumin

Steps:

  • Remove remaining fat and skin from chicken.
  • Rub lime halves all over chicken and allow to sit to impart flavor.
  • In a large pot, bring next 6 ingredients to a boil.
  • Add chicken, reduce heat and simmer until chicken is cooked (about 20 minutes, depending on size).
  • Meanwhile, mix salsa, cumin and chili powder in a large bowl.
  • Drain chicken until it is cool enough to handle.
  • Add chicken to salsa mixture and shred chicken with two forks, stirring to distribute salsa and seasoning.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 191.5, Fat 3, SaturatedFat 0.8, Cholesterol 68.4, Sodium 756.1, Carbohydrate 8.3, Fiber 1.9, Sugar 2.8, Protein 32

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