This Easy Shredded Mexican Chicken is perfect for quick dinners. It’s packed with spices and loads of flavor, making every bite a treat. Plus, it’s super simple to whip up!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this dish since they shred easily. If you prefer, you can use thighs for a richer flavor or even opt for cooked rotisserie chicken to save time.
Olive Oil: This adds a lovely flavor and is perfect for sautéing. You can switch it for canola or avocado oil if you want a higher smoke point or have a sensitivity to olive oil.
Chili Powder: A key player for spice! If you want a little kick, use a hot chili powder blend. For a milder dish, swap it for paprika or even use a taco seasoning mix.
Chicken Broth: It brings moisture and flavor. If you want to keep it lighter or lower in sodium, use water with added spices, or vegetable broth for a different twist!
How Do I Get the Chicken Perfectly Shredded?
Shredding the chicken perfectly can sometimes be a challenge! Here’s a simple method to ensure it turns out just right:
- Cook the chicken until it reaches 165°F internally. Using a meat thermometer can help.
- Remove the chicken from the pot and let it cool slightly so it’s easier to handle.
- Use two forks to pull apart the chicken or shred it directly in your stand mixer with the paddle attachment for quicker results.
Once shredded, return it to the pot for that extra flavor soak! This step really brings it all together.
Easy Shredded Mexican Chicken
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- Salt and pepper to taste
- 1 cup chicken broth
- Juice of 2 limes
For Garnish and Serving:
- Fresh cilantro, chopped (for garnish)
- Optional: diced red onion
- Optional: lime wedges
- Optional: tortillas
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and an additional 35-40 minutes to cook. So, you’ll be ready to enjoy flavorful shredded Mexican chicken in about 45-50 minutes. Quick and easy!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the finely chopped onion. Sauté it for about 4-5 minutes until it becomes translucent. Add in the minced garlic and stir it around, cooking for another minute until it smells amazing.
2. Spice It Up:
Now it’s time to add some flavor! Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook this mixture for about 1 minute to bring out the spices’ flavors, making sure everything is well combined.
3. Cook the Chicken:
Add the boneless chicken breasts to the pot, pouring in the chicken broth and squeezing in the juice of the two limes. Give everything a good stir and bring it to a gentle simmer. Cover the pot and let the chicken cook for about 25-30 minutes, or until it’s fully cooked through and tender.
4. Shred and Simmer:
Once the chicken is cooked, take it out of the pot using tongs and place it on a cutting board. Shred the chicken with two forks, then return the shredded chicken back to the pot. Stir it into the sauce to soak up all those yummy flavors. Let it simmer for another 5-10 minutes.
5. Serve and Enjoy:
Now it’s time to enjoy your delicious creation! Serve the shredded chicken in warm tortillas topped with fresh chopped cilantro, diced red onion, and a squeeze of lime juice. Enjoy every bite of this tasty dish!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just be sure to thaw it fully before cooking. You can do this by leaving it in the fridge overnight or using the quick-thaw method: place the sealed chicken in a bowl of cold water and change the water every 30 minutes until thawed. Make sure to pat it dry before adding to the pot to avoid extra moisture.
What Can I Substitute for Chicken Broth?
If you don’t have chicken broth on hand, vegetable broth or homemade stock will work great! In a pinch, you can also use water mixed with a little bit of bouillon powder for added flavor. Just taste and adjust the seasoning as needed since bouillon can be salty.
How to Store Leftovers
Store any leftover shredded chicken in an airtight container in the fridge for up to 4 days. You can also freeze it for longer storage – just make sure it’s completely cooled before placing it in a freezer-friendly bag. It should be good for up to 3 months. To reheat, thaw it in the fridge overnight, then warm it gently on the stove or microwave.
What Toppings Pair Well with Easy Shredded Mexican Chicken?
This Mexican chicken is delicious on its own, but you can elevate it with toppings like diced red onion, sliced avocados, fresh lime wedges, or crumbled queso fresco. You can also serve it with a side of Mexican rice or beans for a complete meal!
