Master Recipe South-of-the-Border Shredded Chicken
By
Andy Anderson !
@ThePretentiousChef
16
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
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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
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