Best Mexican Shredded Chicken

I find lots of uses for various Mexican meats like taco meat and shredded chicken pork and beef. The recipe I have been using was for my little Mexican book from California. But it was very blaaaaaaa.... So I have increased the spices with what I think are good results. You should feel free to change things for your test.

This recipe is both low in carbs and fats. So it fits many diets.


(printable recipe)
Tools: a large pan

Ingredients:

4 skinless boneless chicken breast
1 1/2 cup chopped onions (2 medium)
2 T oil

4 T chili powder
2 t ground cumin
1 t salt

1/2 t pepper
2 t coriander
1/2 t cayenne pepper
4 cloves garlic- crushed

1 15 oz can tomato sauce
1 cup chicken broth low sodium

Instructions:

1) Preheat oven to 350 convection or 375 regular. Trim 4 good size chicken skinless. boneless chicken breasts and place on edged baking sheet that has a good spray of Pam on it.
2) Cook breast until slightly brown and internal temp of at least 165. Do Not Over Cook. It will dry out rapidly.

3) Remove and allow to cool until you can handle them or place in bowl and refrigerate until your ready. Shred.
4) A large pan over medium heat add 2 tsp oil. When hot, add onions and cook until onion is transparent. About 4-5 minutes.
5) While cooking onions, measure spices into bowl and crush the garlic.
6) When onions are done, add garlic and spices and stir aggressively for 1 minute.
7) Remove from heat. Add tomato sauce and mix well. Return to medium heat.
8) Add chicken and stir well. Add enough chicken broth to moisten - about 1 cup
9) Reduce heat to medium low and simmer for 10-15 minutes.

Can be used in many Mexican dishes.

Best Mexican Shredded Chicken

by DrDan at 101 Cooking For Two February-1-2010

I find lots of uses for various Mexican meats like taco meat and shredded chicken pork and beef. The recipe I have been using was for my little Mexican book from California. But it was very blaaaaaaa.... So I have increased the spices with what I think are good results. You should feel free to change things for your test. This recipe is both low in carbs and fats. So it fits many diets.

Ingredients

• 4 skinless boneless chicken breast
• 1 1/2 cup (2 medium) chopped onions
• 2 T oil
• 4 T chili powder
• 2 t ground cumin
• 1 t salt
• 1/2 t pepper
• 2 t coriander
• 1/2 t cayenne pepper
• 4 cloves garlic- crushed
• 15 oz can tomato sauce
• 1 cup chicken broth low sodium

Instructions

1) Preheat oven to 350 convection or 375 regular. Trim 4 good size chicken skinless. boneless chicken breasts and place on edged baking sheet that has a good spray of Pam on it.2) Cook breast until slightly brown and internal temp of at least 165. Do Not Over Cook. It will dry out rapidly. 30-35 minutes3) Remove and allow to cool until you can handle them or place in bowl and refrigerate until your ready. Shred.4) A large pan over medium heat add 2 tsp oil. When hot, add onions and cook until onion is transparent. About 4-5 minutes.5) While cooking onions, measure spices into bowl and crush the garlic.6) When onions are done, add garlic and spices and stir aggressively for 1 minute.7) Remove from heat. Add tomato sauce and mix well. Return to medium heat.8) Add chicken and stir well. Add enough chicken broth to moisten - about 1 cup9) Reduce heat to medium low and simmer for 10-15 minutes.

Details

Prep time: 5 mins Cook time: 1 hour Total time: 1 hour 5 mins Yield: 8 servings

Updated

April 27, 2011