Monday, August 27, 2012

Shredded Chicken with Chiles

I was craving Mexican food like crazy today. While out shopping with my daughter and friend Jenny, we decided to stop for a Mexican lunch only to find out that the restaurant was closed. With Mexican still on my mind by dinner time, I decided to whip up some shredded chicken for tacos.

I poached the chicken in water, broth, and spices, then shredded it and let it simmer with chiles and tomatoes. Lime juice and cilantro added some brightness for a fresh and light summer dinner.

  • 2 boneless, skinless chicken breasts
  • 1 c water and 1/2 c broth (or all water or all broth)
  • Spices: a few pinches each of chili powder, cumin, coriander, onion powder, garlic powder, cayenne pepper, Mexican oregano, salt, and pepper
  • 1 tbsp olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • Chiles - I used 1 jalapeno and 1 serrano, minced
  • 1/2 of a 14.5 oz can of Rotel with the juice
  • 1/2-3/4 c chicken broth
  • A few pinches of cumin and chili powder
  • Juice from 1/2 of a lime
  • Small handful of cilantro, chopped
  • Lime wedges and cilantro for serving
  • Warm corn tortillas
  • Fresh crumbled cheese (queso fresco or ricotta salata)
  • Place the chicken in a pot. Dump in the spices and cover with water/broth. Bring to a boil then let steadily simmer until done (internal temperature of 170, about 15 minutes). Transfer chicken to a cutting board to let rest for 5 minutes, then shred with 2 forks or use your KitchenAid stand mixer to shred (beater attachment, 1 min on low speed). 
  • Heat olive oil in a deep saute pan. Add onions, garlic, and chiles. Saute 3-4 minutes.
  • Add Rotel, juices, chicken broth, cumin, chili powder, and lime juice. Bring to a simmer.
  • Add the shredded chicken and cilantro. Simmer on low until ready to eat.
  • To serve, heat the tortillas in a nonstick pan or on a griddle surface 20 seconds per side until soft and pliable. 
  • Spoon some of the chicken mixture into the center of a tortilla and top with crumbled fresh cheese. Serve with lime wedges and cilantro to taste.

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