How to Prepare Mexican-Style Shredded Chicken in 23 Minutes at Home

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, mexican-style shredded chicken. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Mexican-Style Shredded Chicken is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Mexican-Style Shredded Chicken is something that I’ve loved my entire life. They’re nice and they look fantastic.

Shredded chicken in a flavour packed Mexican red sauce. Easy and fast to prep, made in the slow cooker, pressure cooker or on the stove! Shredded chicken breast tossed in a killer Mexican sauce, loaded with smokey chipotle flavours.

To begin with this particular recipe, we must prepare a few ingredients. You can cook mexican-style shredded chicken using 20 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Mexican-Style Shredded Chicken:

1. Take 3 Chicken Breast, boneless skinless
2. Get 1 Can Ro-Tel™ with Green Chilis
3. Prepare 1 Small Can Tomato Sauce
4. Prepare 1 (32 oz.) Chicken Broth
5. Make ready 1 Lime
6. Make ready 1 Tbsp Garlic minced
7. Make ready 1 Tbsp Adobo Seasoning
8. Make ready 1/2 Tbsp White Pepper
9. Prepare 1/2 Tbsp Cumin
10. Make ready 1/2 Tbsp Paprika
11. Take 1/2 Tbsp if Chili Powder
12. Prepare 12 Tbsp Cayenne Pepper
13. Get 1/2 Tbsp Sea Salt
14. Get Olive Oil (for searing chicken)
15. Prepare Serving suggestion:
16. Make ready Warned soft corn tortillas
17. Take Diced onions
18. Make ready Chopped Cilantro
19. Get Lime wedges
20. Get Mexican Queso

This recipe is one of my husbands favorites. As a child in Mexico he would visit his family in Mexico City and they would make him Tinga for his birthday. This easy instant pot recipe is ready in just minutes! This post is sponsored by McCormick.

Instructions to make Mexican-Style Shredded Chicken:

1. Season chicken with Adobo Seasoning.
2. In an oiled stock pot, sear the chicken breasts. Set chicken to side after searing.
3. Add Ro-Tel, broth, garlic, white pepper, cumin, paprika, chili powder, cayenne and salt. Stir well to mix. Put seared chicken back into stock pot with mixture.
4. Bring to a boil, stirring occasionally
5. After it reaches a boil, lower temperature and simmer for 1 hour. Stirring occasionally.
6. Remove chicken breasts and shred. Place shredded chicken back into liquid. Ladle out liquid until it is level with top of chicken in pot. Discard extra liquid.
7. Add the juice of 1 lime. Stir to incorporate.
8. Cook on medium to medium-high heat until the liquid almost completely reduces. Stir regularly but lightly.

With Cinco de Mayo just around the corner, I feel the need to tell you about the most. Add the chicken breasts, chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, salt, pepper, and the cilantro, if using. Bring the soup to a boil, then lower the heat and cook at a low simmer. Mexican shredded chicken made in the Instant Pot/ Pressure Cooker. Tender, pull apart chicken, perfect to put in enchiladas, tacos, etc. so versatile!

So that is going to wrap it up with this special food mexican-style shredded chicken recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!