Master Recipe South-of-the-Border Shredded Chicken
By
Andy Anderson !
@ThePretentiousChef
16
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.
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.
Ingredients
-
PLAN/PURCHASE
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1 mediumyellow onion, chopped
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1 mediumbell pepper, green, red or orange, chopped (i prefer orange)
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1/2 mediumsweet apple, skin on, chopped
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2 largechicken breasts, bone-in, skin on, about 2.5 to 3 pounds
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3 largetomatoes, skinned, seeded, and chopped
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4 oztomato puree
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2 Tbspfresh clover honey
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3 Tbspwhite wine vinegar
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1 tspground cumin
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1 tspchili powder, hot or mild, your choice
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1 tspdried oregano (leaves)
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1 clovegarlic, minced
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2 Tbsphot sauce (i prefer frank’s)
How to Make Master Recipe South-of-the-Border Shredded Chicken
- 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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