A few months back, I posted a recipe for shredded chicken burritos. I have since perfected my recipe for shredded chicken. I apologize, this isn’t even my picture. We ate those burritos right up before I even had the chance to take a picture. So this picture is courtesy of google image search!
Anyway. This is really pretty easy and quite delicious.
Ingredients
- 2 (8 ounce) cans Tomato Sauce
- ½ tablespoons water
- ½ tablespoons chicken broth
- 2 teaspoons White Distilled Vinegar
- 1 garlic clove, Minced
- 3 1/2 teaspoons chile powder
- 1 teaspoon Ground Cumin
- 2 teaspoons Oregano - dry
- 1/2 teaspoon sugar
- ½ tbs medium hot sauce (whatever your favorite is)
- 2 tablespoons Extra Virgin Olive Oil
- 4 boneless skinless chicken breasts (if you want you can buy the one’s with the bone-in. I think they might make it tastier
Directions
- In medium bowl, mix together tomato sauce, water, chicken broth, vinegar, garlic, chili powder, cumin, oregano, hot sauce, and sugar. set aside.
- Heat oil in large skillet over medium-high heat. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil. Lower heat to medium low. Simmer, covered, until cooked through, flipping once, about 20 minutes.
- Transfer chicken to cutting board; reserve sauce in pan. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
- Transfer chicken mixture to serving bowl.
You can use this chicken in tacos, burritos, enchiladas…whatever! But I promise you, its sooooooo good.
No comments:
Post a Comment