Mexican Shredded Chicken
Craving something warm and flavorful? This Mexican Shredded Chicken is the ultimate comfort food, perfect for tacos or bowls. Easy to make and packed with delicious spices, it's a go-to for busy weeknights or gatherings. Discover the simple joy of homemade shredded chicken tonight!
Equipment
- Wooden Spoon
- Skillet
- Mixing Bowl
- Saucepan
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 2 teaspoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon chipotle chile powder
- 1 tablespoon extra-virgin olive oil
- ½ cup low sodium chicken broth or vegetable broth
Instructions
- Begin by placing the chicken on a cutting board. To ensure even cooking, cover it with plastic wrap and gently pound it to an even thickness using a meat mallet or rolling pin. This step helps the chicken cook evenly and remain juicy.
- In a small bowl, combine the chili powder, garlic powder, onion powder, oregano, kosher salt, black pepper, and chipotle chile powder. Mix well to create your spice blend, which will be sprinkled over both sides of the chicken for flavor.
- Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot and shimmering, carefully place the seasoned chicken into the skillet presentation (top) -side down. This will ensure a beautiful sear and prevent splatter.
- Let the chicken cook undisturbed for about 4 minutes. You'll want to see a lovely golden brown color forming on the bottom. This caramelization adds depth to the flavor!
- Now, it’s time to flip the chicken. Reduce the heat to medium-low and continue cooking until the chicken reaches an internal temperature of 165°F at the thickest part. This should take an additional 4 to 8 minutes, depending on the size of your chicken pieces.
- Once cooked, transfer the chicken to a plate or bowl. Using two forks, shred the meat to your desired thickness. You can also use a hand mixer if you prefer a finer shred.
- Return the shredded chicken to the skillet. Add the broth and stir to combine everything. This will help incorporate all the flavors back into the meat.
- Partially cover the skillet and let it simmer gently on low heat for about 5 minutes. This allows the flavors to marry and the chicken to absorb the broth, making it even more delicious.
- Now you have perfectly cooked Mexican Shredded Chicken! Serve it in tacos, burritos, nachos, or however you like. Enjoy!
Notes
- Tip 1: Store the shredded chicken in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months.
- Tip 2: If you’ve frozen the chicken, thaw it in the refrigerator before reheating. Gently warm it over medium-low heat with a splash of broth or water.
- Tip 3: This shredded chicken is incredibly versatile! Serve it with tortillas, on top of nachos, or in a burrito bowl.
- Tip 4: The flavors deepen after sitting for a while, so it's great for making ahead of time.
- Tip 5: Use it in wraps, salads, or grain bowls for a delicious and easy lunch option.
- Tip 6: For a spicy kick, add fresh jalapeños or hot sauce when serving.