Shredded Mexican Chicken recipe
All Recipes World Cuisine Recipes Latin American Mexican
Ingredients
- 3 quarts water as needed 6 each skinless, boneless chicken thighs, or more to taste 2 each skinless, boneless chicken breast halves 2 tablespoons ground cumin 2 tablespoons chili powder 1 tablespoon garlic powder 1 tablespoon dried oregano 2 teaspoons salt ½ teaspoon ground black pepper ¼ cup water 2 tablespoons cornstarch
Nutrition Info
- 265.3 caloriescarbohydrate: 6.4 gcholesterol: 93.1 mgfat: 13.8 gfiber: 1.6 gprotein: 28.2 gsaturatedFat: 3.7 gservingSize: -sodium: 904 mgsugar: 0.6 gtransFat: : -unsaturatedFat: : -
Directions Shredded Mexican Chicken
Directions
-
Fill a 6- to 8-quart pot halfway with water.
Wash and rinse chicken thighs and breasts thoroughly and place into the pot with cumin, chili powder, garlic powder, oregano, salt, and pepper. Bring to a boil and cook, uncovered, for 20 minutes. Reduce heat to a simmer, cover, and cook for 30 minutes.
Remove the lid and simmer for 10 minutes. Shred chicken in the pot with 2 forks so it can absorb some of the moisture. Simmer until stock has reduced, 20 to 30 minutes.
Mix 1/4 cup water and cornstarch together in a small bowl. Stir into the pot and cook until sauce is thick, about 10 minutes.