I love Mexican food. Before I went paleo, I could have literally eaten tacos for dinner every single day without getting sick of them. I love all the flavors and spiciness from Mexican food–chiles, cilantro, garlic and onions are staples in my fridge. Consequently, you guys will probably get more Mexican recipes than you bargained for. I will not apologize. =)
Today’s dinner was part leftovers, part improvisation, total deliciousness. Amie, my boyfriend’s sister, helped me with this one. Hope you enjoy.
Spicy Shredded Chicken
- 12 chicken tenders (or chicken breast)
- Spices and Seasonings: LOTS of–cumin, garlic powder, onion powder, chile powder, paprika, menudo or pozole spices, salt, pepper, lemon pepper, chile flakes
There are a few methods to preparing this dish. I will provide another method in the variations.
For this quicker recipe, get a pot, fill it about halfway with water (Just enough water to cover all the chicken once you add it). Then, add a lot of your seasonings. Our water turned red from all the spices we added. Heat the water and bring it to a boil. Once it’s boiling, add your chicken tenders. Allow your chicken to boil in the seasoned water. It will take about 15-30 minutes to cook (don’t worry if you let it boil for more time).
Once your chicken is done, pull it out and put it in a bowl. Let it cool. DO NOT THROW AWAY YOUR BROTH!! Let your broth continue to simmer or boil in the background.
Once your chicken has cooled, break it apart with your fingers or with a fork.
Heat a pan, add a little fat of your choice if you’d like. Add your shredded chicken. Slowly, add a ladle of the leftover broth into the shredded meat. This will keep your chicken moist and bring back a lot of the flavors you developed in the sauce. Once the meat has absorbed the broth, add another ladleful. Continue until you’ve added most of the broth back into your chicken.
Check for seasonings before serving.
This chicken can be used in a lot of ways. Serve over shredded lettuce, with tomatoes, onions, and lime juice for a taco salad. I served mine over some leftover cauliflower rice–and then topped it with lettuce, tomatoes, onion, cilantro and lime juice (and tomatillo salsa). =)
Variations: Slow cooker!! Don’t worry about bringing the water/seasoning mixture to a boil. Just throw all the ingredients into a slow cooker, carry on with your day and come home to a deliciously slow cooked chicken. Just shred and reintroduce the broth to the meat before serving.