Ingredients
Scale
Ā CHICKEN
- 600 g (1Ā¼ lb) boneless, skinless chicken breast (roughly 2 large or 3 small chicken breasts ā can be substituted with boneless, skinless chicken thighs, see note 1)Ā
- 2 tsp ground cumin
- 2 tsp sweet paprika
- 1 tsp onion powder
- 1 tsp dried oreganoĀ
- 1 tsp sea salt flakes
- Ā½ tsp freshly cracked black pepper
- 1 large onion, finely diced
- 1 tsp freshly minced garlicĀ
- Ā¼ 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
- 1Ā½ cups (375 ml) chicken stockĀ
- Ā¼ cup (60 ml) water
- 1 tsp sugarĀ
- 2 cups (250 g) shredded cheddar (or a Mexican cheese blend)Ā
TO SERVEĀ
- 250 g (9 oz) corn chipsĀ
- 2 avocados, mashed with 1 tbsp lime juiceĀ
- Ā½ cup (125 g) sour creamĀ
- 1 jalapeƱo, sliced (optional)
- Ā¼ bunch coriander (cilantro), roughly chopped (optional)Ā
- Ā½ cup cherry tomatoes, cut into quarters
- 1 red onion, finely dicedĀ
- 1 lime, cut into wedgesĀ
Instructions
- Marinate the chicken ā 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.
- Brown the chicken ā Heat a large, deep, heavy-based pan over mediumāhigh heat. Add the seasoned chicken breasts and cook for 2ā3 minutes on each side until browned. Remove the chicken and set aside.
- Build the sauce ā To the same pan, add the onion and garlic and cook for 2ā3 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.
- Cook the chicken in the sauce ā Cover the pan and simmer over low heat for 25ā30 minutes, or until the chicken is fully cooked and tender enough to shred with your spoon or two forks. If itās not, continue cooking. If the sauce begins to dry out and catch on the bottom of the pan, add an extra Ā¼ cup (60 ml) of water as needed.
- Shred the chicken ā 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.
- Add the cheese ā 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 1ā2 minutes, or until the cheese is melted.Ā
- Serve ā To serve, spread corn chips on a large serving platter. Spoon the chicken over the corn chips and top with mashed avocado, sour cream, jalapeƱo, coriander, cherry tomatoes, red onion and lime wedges.
Notes
Note 1 ā If using thighs, cook them for 5ā10 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: simmering, Stovetop
- Cuisine: chicken tacos, easy Mexican chicken, MexicanMexican shredded chicken, shredded chicken nachos, shredded chicken recipe