Ingredients
Scale
CHICKEN
- 600 g (1 lb 5 oz) boneless, skinless chicken breast (roughly 2 large or 3 small chicken breasts – can be substituted with boneless, skinless chicken thigh, see note 1)
- 2 tsp ground cumin
- 2 tsp sweet paprika
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp sea salt flakes
- ½ tsp cracked black pepper
- 1 large onion, finely diced
- 1 tsp freshly minced garlic
- ¼ cup (60 ml) extra-virgin olive oil
- 1 tbsp tomato paste (concentrated puree)
- 1 tbsp chipotle in adobo (optional)
- 400 g (14 oz) canned crushed tomatoes
- 1½ cups (375 ml) chicken stock
- ¼ cup (60 ml) water
- 1 tsp sugar
- 2 cups (250 g) shredded cheddar (or a Mexican cheese blend)
TO SERVE
- 250 g (9 oz) corn chips
- 2 avocados, mashed with 1 tbsp lime juice
- ½ cup (125 g) sour cream
- 1 jalapeño, sliced (optional)
- ¼ bunch coriander (cilantro), roughly chopped (optional)
- ½ cup cherry tomatoes, cut into quarters
- 1 red onion, finely diced
- 1 lime, cut into wedges
Instructions
- Place the chicken in a large bowl. Add the cumin, paprika, onion powder, oregano, salt, pepper and olive oil. Coat the chicken breasts evenly in the marinade.
- Heat a large, deep, heavy-based pan over medium–high heat. Add the seasoned chicken breasts and cook for 2–3 minutes on each side until browned. Remove the chicken and set aside.
- To the same pan, add the onion and garlic and cook for 2–3 minutes until softened. Stir in the tomato paste, chipotle in adobo (if using), and cook for an additional minute.
- Stir in the crushed tomatoes, chicken stock, water and sugar. Bring the mixture to a simmer, then return the chicken breasts to the pan.
- Cover the pan and simmer over low heat for 25–30 minutes, or until the chicken is fully cooked and tender enough to shred with your spoon or two forks. If it’s not, continue cooking. If the sauce begins to dry out and catch on the bottom of the pan, add an extra ¼ cup (60 ml) of water as needed. Remove the chicken from the sauce and shred it using two forks.
- Allow the sauce to simmer, uncovered, for a further few minutes so that it thickens.
- Return the shredded chicken to the pan, stirring it through the sauce. Turn the heat off. Sprinkle the pulled chicken with cheese. Return the lid to the pan for 1–2 minutes, or until the cheese is melted.
- To serve, spread corn chips on a large serving platter. Spoon the chicken over the corn chips and top with mashed avocado, sour cream, jalapeño, coriander, cherry tomatoes, red onion and lime wedges.
Notes
Note 1 – If using thighs, cook them for 5–10 minutes longer, or until they are falling apart and can be easily shredded with two forks.
Make Ahead
You can prepare the shredded chicken ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or in the microwave before serving.
Leftovers
Store any leftover chicken in the fridge for up to 3 days or freeze for up to 2 months. Thaw in the fridge overnight, then reheat in a pan or the microwave.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Chicken, Main Course, Mexican
- Method: Stovetop, Simmering
- Cuisine: MexicanMexican shredded chicken, chicken tacos, shredded chicken nachos, easy Mexican chicken, shredded chicken recipe