Master Recipe South-of-the-Border Shredded Chicken

By Andy Anderson !
@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.

Rating:

★★★★★ 1 vote

Comments:

19 Comments

Serves:

6 or more

Prep:

20 Min

Cook:

3 Hr

Method:

Bake

Ingredients

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)

How to Make Master Recipe South-of-the-Border Shredded Chicken

Step-by-Step

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

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