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Mexican Shredded Chicken

Mexican Shredded Chicken Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs, cut into 1-inch chunks
  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 chipotle pepper in adobo, minced, plus 1 tbsp adobo sauce
  • 1 can (14.5 oz) fire-roasted diced tomatoes, with juices
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • Fresh cilantro and lime wedges, for serving

Method
 

  1. Heat oil in a large skillet over medium-high. Sear chicken chunks in two batches until browned, about 4 minutes per side. Transfer to a plate.
  2. Lower heat to medium. Cook onion until soft, about 5 minutes. Stir in garlic and chipotle and cook 30 seconds.
  3. Add tomatoes, adobo sauce, cumin, paprika, oregano, and salt. Scrape up browned bits, then return chicken to the pan.
  4. Cover and simmer on low for 15 minutes, until chicken shreds easily. Remove from heat and shred directly in the sauce with two forks.
  5. Toss shredded chicken to coat, then spoon into warm tortillas with cilantro and a squeeze of lime.

Notes

If you want a thicker sauce, simmer uncovered for an extra 3 to 5 minutes after shredding. This dish tastes even better the next day, so it is a great candidate for meal prep.