master recipe south-of-the-border shredded chicken
(1 rating)
You’re going to love this stuff. Although it has a lot of ingredients, it’s super simple to put together. Use this chicken over rice, or as a stuffing for some chicken chimichangas, put it in a taco with your favorite salsa, or take two tortillas add some of this chicken and some cheese, and fry up a nice quesadilla. It’s totally up to you. In addition, you can ladle the veggies over fresh pasta for an instant meal. So, you ready… Let’s get into the kitchen.
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(1 rating)
yield
6 or more
prep time
20 Min
cook time
3 Hr
method
Bake
Ingredients For master recipe south-of-the-border shredded chicken
- PLAN/PURCHASE
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1 mdyellow onion, chopped
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1 mdbell pepper, green, red or orange, chopped (i prefer orange)
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1/2 mdsweet apple, skin on, chopped
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2 lgchicken breasts, bone-in, skin on, about 2.5 to 3 pounds
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3 lgtomatoes, skinned, seeded, and chopped
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4 oztomato puree
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2 Tbspfresh clover honey
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3 Tbspwhite wine vinegar
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1 tspground cumin
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1 tspchili powder, hot or mild, your choice
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1 tspdried oregano (leaves)
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1 clovegarlic, minced
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2 Tbsphot sauce (i prefer frank’s)
How To Make master recipe south-of-the-border shredded chicken
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1PREP/PREPARE
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2Gather your ingredients.
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3Place a rack in the bottom position, and preheat the oven to 280f (135c).
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4Add the onion, bell pepper, and apple to an ovenproof skillet with a lid.
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5Chef’s Note: This skillet must be big enough to hold all the ingredients.
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6Add the chicken breasts on top of the veggies.
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7Chef's Tip: You could use boneless/skinless chicken breasts; however, that bone and skin are going to help insulate the tender white meat, and help keep it nice and moist.
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8Take the remainder of the ingredients, add them to a mixing bowl, and thoroughly combine.
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9Pour over the top of the chicken and veggies.
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10Cover and place in the oven for 2.5 to 3 hours, or until the chicken is fully cooked
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11Remove from the oven and allow to cool for 10 minutes.
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12Place chicken on a cutting board remove the skin and bones, and then shred with two forks.
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13Pour remaining mixture from pan into a strainer, separate the solids from the liquid.
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14Chef's Note: Allow the liquid to drain naturally out of the veggies, about 10 minutes.
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15Chef's Note: Reserve the veggies, in a container and place in the fridge. Now, when you want a quick meal, heat up the veggies, and ladle them over some nice fresh pasta... Instant meal.
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16Defat the liquid and mix with the shredded chicken.
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17PLATE/PRESENT
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18There are so many ways to use this shredded chicken. 1. Use this chicken over rice. 2. Use as a stuffing for chicken chimichangas. 3. Put it in a taco with your favorite salsa. 4. Take two tortillas add some of this chicken and some cheese, and fry up a nice quesadilla. Enjoy.
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19Keep the faith, and keep cooking.
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20If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894
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Categories & Tags for Master Recipe South-of-the-Border Shredded Chicken:
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