Authentic Mexican Shredded Chicken Recipe

Mexican Shredded Chicken Mexican Please

WEBJun 5, 2020 · Add salt, onion, cilantro and any other aromatics that sound appealing. Bring to a boil and then reduce heat to a simmer. Cook until …

Rating: 4.8/5(4)
1. 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.
2. 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).
3. Once the chicken has cooled a bit you can shred it with two forks and set aside until you need it.
4. 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.

Preview

See Also: Chicken Recipes, Mexican RecipesShow details

Easy Shredded Mexican Chicken House of Yumm

WEBFeb 11, 2022 · Step 2: Coat the chicken with the seasoning, press it into the chicken with your hands. Step 3: Cook in a hot skillet with just a …

1. In a small bowl combine all of the ingredients to make the chicken taco seasoning. Stir to combine.
2. Coat the chicken on both sides with the chicken taco seasoning.
3. Drizzle the olive oil and heat in a large skillet over medium heat.
4. Add the chicken and let it cook for about 2-3 minutes on each side. Pour in the chicken stock. Cover the skillet and let the chicken cook in the broth for about 15-20 minutes, until the chicken registers 165 degrees internally and is cooked through.

Preview

See Also: Chicken Recipes, Mexican RecipesShow details

Mexican Pulled (Shredded) Chicken Bowl of Delicious

WEBMay 18, 2020 · Instructions. Mix the olive oil (2 tablespoons), smoked paprika (1 tablespoon), ground coriander (1 teaspoon), ground cumin (1 …

Rating: 5/5(147)
1. 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.
2. 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.
3. 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).
4. 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.

Preview

See Also: Chicken Recipes, Mexican RecipesShow details