Mexican Shredded Chicken

Easy · 21 ingredients — shared from Reciquest

4 servings · Easy

Ingredients

• 2 tbsp Butter
• 1 Clove Garlic (minced)
• 1/2 Medium Onion (chopped)
• 1 Medium Tomato (seeded and chopped)
• 1/2 Green Bell Pepper (chopped)
• 1 tsp Pepper
• 1 tsp Majoram
• 1/4 Cup Cilantro (chopped)
• 1.5 tsp Ground Cumin
• 2 tbsp Tomato Sauce
• 1.5 tsp Salt
• 1/2 Cup Chicken Broth
• 4 Boneless Chicken Breast Halves
• 1/2 Medium Onion (sliced)
• 2 Cloves Garlic (smashed)
• 1 tbsp Salt
• Water
• OR
• 2 x Rotisserie Chickens, shredded

Instructions

Pre-Cook Chicken Breast Halves

1. Wash Chicken Thoroughly
2. In Large Sauce Pan, place Chicken, Sliced Onion, Smashed Garlic Cloves, and Salt
3. Add enough water to cover chicken
4. Bring to slow boil, cover, and lower heat to maintain a simmer
5. Cook Until done, about 20-25 Minutes

Cook Shredded Chicken

6. Remove Chicken, Cool, and Shred by Hand (reserve broth from cooking)
7. In Large Sauce Pan, melt butter over low
8. Add remaining ingredients excluding Tomato Sauce, Salt, and Broth
9. Saute until soft, about 10 minutes
10. Stir in Chicken and briefly Saute
11. Add Tomato Sauce and 1/2 Cup of Reserved Broth
12. Salt to Taste

Tags: pepperplate-import

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