How to Make Mexican-Style Shredded Chicken in 19 Minutes for Young Wife

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, mexican-style shredded chicken. One of my favorites. This time, I’m gonna make it a bit unique. 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 favored of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Mexican-Style Shredded Chicken is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook mexican-style shredded chicken using 20 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Mexican-Style Shredded Chicken:

1. Make ready 3 Chicken Breast, boneless skinless
2. Take 1 Can Ro-Tel™ with Green Chilis
3. Get 1 Small Can Tomato Sauce
4. Make ready 1 (32 oz.) Chicken Broth
5. Take 1 Lime
6. Prepare 1 Tbsp Garlic minced
7. Make ready 1 Tbsp Adobo Seasoning
8. Get 1/2 Tbsp White Pepper
9. Take 1/2 Tbsp Cumin
10. Get 1/2 Tbsp Paprika
11. Take 1/2 Tbsp if Chili Powder
12. Take 12 Tbsp Cayenne Pepper
13. Take 1/2 Tbsp Sea Salt
14. Make ready Olive Oil (for searing chicken)
15. Prepare Serving suggestion:
16. Make ready 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 with this special food mexican-style shredded chicken recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!