Shredded Mexican Chicken recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 904 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a 6- to 8-quart pot halfway with water.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

6 servings

Recipe Note

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.

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