Master Recipe South-of-the-Border Shredded Chicken

Andy Anderson !


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.

★★★★★ 1 vote
6 or more
20 Min
3 Hr



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)


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.
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.
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:

About this Recipe

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