master recipe south-of-the-border shredded chicken

Name: Master Recipe South-of-the-Border Shredded Chicken
Prep time: 20 min
Cook time: 3 h
Yield: 6
Cuisine: Mexican
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 ounce(s) tomato puree; 2 tablespoon(s) fresh clover honey; 3 tablespoon(s) white wine vinegar; 1 teaspoon(s) ground cumin; 1 teaspoon(s) chili powder, hot or mild, your choice; 1 teaspoon(s) dried oregano (leaves); 1 clove(s) garlic, minced; 2 tablespoon(s) hot sauce (i prefer frank’s)

(1 RATING)

59 Pinches 20 Photos

Andy Anderson !

Wichita, KS

Updated on Jul 24, 2016

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.

Rate

prep time 20 Min

cook time 3 Hr

method Bake

yield 6 or more

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 ounces tomato puree
2 tablespoons fresh clover honey
3 tablespoons white wine vinegar
1 teaspoon ground cumin
1 teaspoon chili powder, hot or mild, your choice
1 teaspoon dried oregano (leaves)
1 clove garlic, minced
2 tablespoons hot sauce (i prefer frank’s)

How To Make master recipe south-of-the-border shredded chicken

Step 1

PREP/PREPARE

Step 2

Gather your ingredients.
Step 3

Place a rack in the bottom position, and preheat the oven to 280f (135c).
Step 4

Add the onion, bell pepper, and apple to an ovenproof skillet with a lid.
Step 5

Chef’s Note: This skillet must be big enough to hold all the ingredients.
Step 6

Add the chicken breasts on top of the veggies.
Step 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.
Step 8

Take the remainder of the ingredients, add them to a mixing bowl, and thoroughly combine.
Step 9

Pour over the top of the chicken and veggies.
Step 10

Cover and place in the oven for 2.5 to 3 hours, or until the chicken is fully cooked
Step 11

Remove from the oven and allow to cool for 10 minutes.
Step 12

Place chicken on a cutting board remove the skin and bones, and then shred with two forks.
Step 13

Pour remaining mixture from pan into a strainer, separate the solids from the liquid.
Step 14

Chef's Note: Allow the liquid to drain naturally out of the veggies, about 10 minutes.
Step 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.
Step 16

Defat the liquid and mix with the shredded chicken.
Step 17

PLATE/PRESENT
Step 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.
Step 19

Keep the faith, and keep cooking.
Step 20

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