Simple Way to Prepare Mexican-Style Shredded Chicken in 17 Minutes for Beginners

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, mexican-style shredded chicken. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Shredded chicken in a flavour packed Mexican red sauce. Easy and fast to prep, made in the slow cooker, pressure cooker or on the stove! Shredded chicken breast tossed in a killer Mexican sauce, loaded with smokey chipotle flavours.

Mexican-Style Shredded Chicken is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Mexican-Style Shredded Chicken is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook mexican-style shredded chicken using 20 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Mexican-Style Shredded Chicken:

1. Get 3 Chicken Breast, boneless skinless
2. Get 1 Can Ro-Tel™ with Green Chilis
3. Get 1 Small Can Tomato Sauce
4. Prepare 1 (32 oz.) Chicken Broth
5. Take 1 Lime
6. Get 1 Tbsp Garlic minced
7. Get 1 Tbsp Adobo Seasoning
8. Prepare 1/2 Tbsp White Pepper
9. Prepare 1/2 Tbsp Cumin
10. Get 1/2 Tbsp Paprika
11. Make ready 1/2 Tbsp if Chili Powder
12. Take 12 Tbsp Cayenne Pepper
13. Get 1/2 Tbsp Sea Salt
14. Take Olive Oil (for searing chicken)
15. Get Serving suggestion:
16. Get Warned soft corn tortillas
17. Get Diced onions
18. Prepare Chopped Cilantro
19. Prepare Lime wedges
20. Take Mexican Queso

This recipe is one of my husbands favorites. As a child in Mexico he would visit his family in Mexico City and they would make him Tinga for his birthday. This easy instant pot recipe is ready in just minutes! This post is sponsored by McCormick.

Steps to make Mexican-Style Shredded Chicken:

1. Season chicken with Adobo Seasoning.
2. In an oiled stock pot, sear the chicken breasts. Set chicken to side after searing.
3. Add Ro-Tel, broth, garlic, white pepper, cumin, paprika, chili powder, cayenne and salt. Stir well to mix. Put seared chicken back into stock pot with mixture.
4. Bring to a boil, stirring occasionally
5. After it reaches a boil, lower temperature and simmer for 1 hour. Stirring occasionally.
6. Remove chicken breasts and shred. Place shredded chicken back into liquid. Ladle out liquid until it is level with top of chicken in pot. Discard extra liquid.
7. Add the juice of 1 lime. Stir to incorporate.
8. Cook on medium to medium-high heat until the liquid almost completely reduces. Stir regularly but lightly.

With Cinco de Mayo just around the corner, I feel the need to tell you about the most. Add the chicken breasts, chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, salt, pepper, and the cilantro, if using. Bring the soup to a boil, then lower the heat and cook at a low simmer. Mexican shredded chicken made in the Instant Pot/ Pressure Cooker. Tender, pull apart chicken, perfect to put in enchiladas, tacos, etc. so versatile!

So that is going to wrap it up for this exceptional food mexican-style shredded chicken recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!