Master Recipe South-of-the-Border Shredded Chicken

20
Andy Anderson !

By
@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 vote

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)

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

Step-by-Step

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

    justapinch.com/...747894

Printable Recipe Card

About Master Recipe South-of-the-Border Shredded Chicken

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



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