Master Recipe South-of-the-Border Shredded Chicken

Andy Anderson !

By
@ThePretentiousWichitaChef

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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Comments:

Serves:

6 or more

Prep:

20 Min

Cook:

3 Hr

Method:

Bake

Ingredients

PLAN/PURCHASE

1 medium
yellow onion, chopped
1 medium
bell pepper, green, red or orange, chopped (i prefer orange)
1/2 medium
sweet apple, skin on, chopped
2 large
chicken breasts, bone-in, skin on, about 2.5 to 3 pounds
3 large
tomatoes, skinned, seeded, and chopped
4 oz
tomato puree
2 Tbsp
fresh clover honey
3 Tbsp
white wine vinegar
1 tsp
ground cumin
1 tsp
chili powder, hot or mild, your choice
1 tsp
dried oregano (leaves)
1 clove
garlic, minced
2 Tbsp
hot sauce (i prefer frank’s)

Directions Step-By-Step

1
PREP/PREPARE
2
Gather your ingredients.
3
Place a rack in the bottom position, and preheat the oven to 280f (135c).
4
Add the onion, bell pepper, and apple to an ovenproof skillet with a lid.
5
Chef’s Note: This skillet must be big enough to hold all the ingredients.
6
Add the chicken breasts on top of the veggies.
7
Chef'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.
8
Take the remainder of the ingredients, add them to a mixing bowl, and thoroughly combine.
9
Pour over the top of the chicken and veggies.
10
Cover and place in the oven for 2.5 to 3 hours, or until the chicken is fully cooked
11
Remove from the oven and allow to cool for 10 minutes.
12
Place chicken on a cutting board remove the skin and bones, and then shred with two forks.
13
Pour remaining mixture from pan into a strainer, separate the solids from the liquid.
14
Chef's Note: Allow the liquid to drain naturally out of the veggies, about 10 minutes.
15
Chef'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.
16
Defat the liquid and mix with the shredded chicken.
17
PLATE/PRESENT
18
There 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.
19
Keep the faith, and keep cooking.
20
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About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican