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
Total time: 3 h 20 min
Yield: 6 or more
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 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)

By Andy Anderson !
@ThePretentiousChef

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 vote5

Comments:

19 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)
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How to Make Master Recipe South-of-the-Border Shredded Chicken

Step-by-Step

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