TEX-MEX PULLED CHICKEN
Provided by Ree Drummond : Food Network
Time 16m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Position an oven rack 5 to 6 inches below the broiler element and preheat the broiler on high.
- Add the tomatoes, jalapenos, onion and bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with the oregano, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss everything together to get it all coated with the oil and spices. Push it to one side of the baking sheet. Lay the chicken flat on the other side and season it with salt and pepper.
- Broil for 5 minutes. Flip the chicken and vegetables and return to the broiler until the chicken is cooked through and the vegetables are softened and charred, about 5 more minutes.
- Wrap the tortillas in kitchen paper and heat in the microwave for 30 seconds Remove, unwrap and put on a platter.
- Shred the chicken. Spoon the roasted vegetables into a blender with any juices from the baking sheet and blend until smooth. Toss 1 cup of the sauce with the chicken. Squeeze the juice of 1 lime over it. Put the remaining sauce in a bowl to serve on the side.
- Serve with the warm tortillas, salsa, sour cream, crumbled cotija cheese, lime wedges and cilantro.
SHREDDED CHICKEN FOR ENCHILADAS, TOSTADAS, TACOS...
This is an authentic filling used for Mexican dishes such as: enchiladas, tostadas and tacos. You can easily double the recipe, as it freezes well. I always have some on hand in the freezer. Use this in place of plain shredded chicken; and it will kick an average Mexican recipe up a notch (IMHO). COOK'S NOTES: 1 whole frying chicken, giblets and excess fat removed, can be used instead of boneless chicken breasts.
Provided by JTsMom
Categories Chicken
Time 45m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Place first four ingredients in a pot. Add just enough water to cover the chicken.
- Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 - 25 minutes. If using a whole chicken; cook approximately 50 - 60 minutes.
- Remove chicken from pot, let cool and shred. (I cool my chicken in the refrigerator to be safe) If using a whole chicken; remove meat from bones and shred. Reserve broth.
- In a large pan, melt butter over low heat.
- Add the remaining ingredients listed, except tomato sauce, salt, and broth.
- Sauté until soft, about 10 minutes.
- Stir in shredded chicken and briefly sauté.
- Add tomato sauce and ½ cup of reserved broth.
- Salt to taste.
SLOW COOKER MEXICAN PULLED CHICKEN
This super easy recipe creates an extremely tender and juicy pulled chicken. Much like you might find at a Mexican restaurant with peppers and onions. As an addition, I have created this recipe to include corn and black beans. This is great as a taco and enchilada filler, or to be served over rice. This makes quite a bit, so you can try it different ways for variety! A great Friday night recipe to last the weekend! You can serve this topped with lettuce, sour cream, and cheese.
Provided by lindsey927
Categories World Cuisine Recipes Latin American Mexican Main Dishes Chicken
Time 6h10m
Yield 4
Number Of Ingredients 8
Steps:
- Place ingredients in the slow cooker in the following order: chicken, taco seasoning, black beans, salsa, corn, onion, bell pepper, and water.
- Cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Shred chicken with 2 forks.
Nutrition Facts : Calories 401.3 calories, Carbohydrate 51.6 g, Cholesterol 80.5 mg, Fat 4.6 g, Fiber 12.3 g, Protein 40.7 g, SaturatedFat 1.2 g, Sodium 1673.3 mg, Sugar 9.6 g
MEXICAN-STYLE PULLED CHICKEN
This dish is wonderful both with chicken and pork. My family loves it no matter where I use it (carnitas, burritos, enchiladas... the list goes on). It freezes extremely well, so I always make extra.
Provided by Seekerbird
Categories Slow Cooker Chicken Main Dishes
Time 3h30m
Yield 6
Number Of Ingredients 3
Steps:
- Place chicken in the bottom of a slow cooker. Pour enchilada sauce and salsa over top. Cover and cook until you stir and the meat starts to fall apart, on Low for at least 6 hours or on High for at least 3 hours.
- Lift out pieces of meat with 2 forks and place on a plate. Shred meat and return to the pot for at least 20 minutes to absorb the remaining sauce.
Nutrition Facts : Calories 256.2 calories, Carbohydrate 12.6 g, Cholesterol 88.9 mg, Fat 10.8 g, Fiber 2.1 g, Protein 25.6 g, SaturatedFat 5.3 g, Sodium 320.8 mg, Sugar 2.6 g
SHREDDED MEXICAN CHICKEN
This is an adaptation of a recipe from "30 Minute Meals". This is a mildly flavored chicken dish that isversatile and easy, simply stuff into taco shells, fold into burritos, or make chicken nachos--top tortilla chips with this chicken, some cheese, and favorite toppings and bake until cheese melts.
Provided by Amayzng30
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Remove remaining fat and skin from chicken.
- Rub lime halves all over chicken and allow to sit to impart flavor.
- In a large pot, bring next 6 ingredients to a boil.
- Add chicken, reduce heat and simmer until chicken is cooked (about 20 minutes, depending on size).
- Meanwhile, mix salsa, cumin and chili powder in a large bowl.
- Drain chicken until it is cool enough to handle.
- Add chicken to salsa mixture and shred chicken with two forks, stirring to distribute salsa and seasoning.
- Add salt and pepper to taste.
Nutrition Facts : Calories 191.5, Fat 3, SaturatedFat 0.8, Cholesterol 68.4, Sodium 756.1, Carbohydrate 8.3, Fiber 1.9, Sugar 2.8, Protein 32
MEXICAN SPICY SHREDDED CHICKEN (CROCK POT)
This is an easy, and very versatile recipe. It is spicy, so don't make it if you don't like spicy food! I use this in tacos, burritos, taco salads, and enchiladas. You can freeze it also. I hope you enjoy it!
Provided by Shiraz
Categories Chicken Breast
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Add all ingredients to slow cooker, mix well.
- Chicken should be covered by liquid, if not, add more water.
- Cook on low 8 hours.
- The chicken should be falling apart already, just continue to shred it.
Nutrition Facts : Calories 195.2, Fat 4.3, SaturatedFat 0.9, Cholesterol 96.9, Sodium 1364.7, Carbohydrate 4.7, Fiber 1.1, Sugar 2.3, Protein 33
SHREDDED MEXICAN CHICKEN
This shredded Mexican chicken can be used for tacos, enchiladas, burritos, and tostadas. It's super simple and is probably the closest to authentic Mexican shredded chicken that I have experienced over the years.
Provided by Gary Thompson
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Fill a 6- to 8-quart pot halfway with water.
- Wash and rinse chicken thighs and breasts thoroughly and place into the pot with cumin, chili powder, garlic powder, oregano, salt, and pepper. Bring to a boil and cook, uncovered, for 20 minutes. Reduce heat to a simmer, cover, and cook for 30 minutes.
- Remove the lid and simmer for 10 minutes. Shred chicken in the pot with 2 forks so it can absorb some of the moisture. Simmer until stock has reduced, 20 to 30 minutes.
- Mix 1/4 cup water and cornstarch together in a small bowl. Stir into the pot and cook until sauce is thick, about 10 minutes.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 6.4 g, Cholesterol 93.1 mg, Fat 13.8 g, Fiber 1.6 g, Protein 28.2 g, SaturatedFat 3.7 g, Sodium 904 mg, Sugar 0.6 g
PULLED CHICKEN & BLACK BEAN CHILLI
Make a batch of Mexican-inspired pulled chicken and black bean chilli, which can be easily doubled and kept in the freezer. Serve with rice or tortilla wraps
Provided by Barney Desmazery
Categories Dinner
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat the oil in a shallow saucepan or casserole dish with a lid. Tip in the onions and cook over a medium-low heat for 5 mins until softened. Add the chicken and turn up the heat to medium. Stir in the garlic, a small pinch of sugar, the oregano, cumin seeds and some seasoning. Cook for a couple of minutes, then add the chipotle and cook for a few minutes more. Pour in the passata, 100ml water and add the stock. Season and bring to a simmer.
- Cover with a lid and cook for 40-50 mins, stirring occasionally until the chicken is tender. Shred the chicken into the sauce using two forks, then stir through the beans. Simmer for 5 mins more, then turn off the heat. Squeeze in the lime juice. Can be kept chilled for three days and frozen for up to two months. Defrost thoroughly and reheat. Serve with rice or tortilla wraps, and some coriander, feta, lime wedges and red onion on the side, if you like.
Nutrition Facts : Calories 256 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium
MEXICAN SHREDDED CHICKEN
This is a simple shredded chicken recipe. There's no need for taco seasoning packets, just make this recipe and you'll have yummy seasoned chicken ready for all of your Mexican/Tex-Mex recipes!
Provided by IceCreamCaker
Categories World Cuisine Recipes Latin American Mexican
Time 6h5m
Yield 6
Number Of Ingredients 10
Steps:
- Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; stir.
- Cook until chicken breasts are no longer pink in the centers, on High for 6 hours or Low for 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken to a plate and shred with 2 forks.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 10.9 g, Cholesterol 67.1 mg, Fat 4.2 g, Fiber 3.6 g, Protein 27.1 g, SaturatedFat 1 g, Sodium 2936.2 mg, Sugar 3.3 g
MEXICAN SHREDDED CHICKEN
Shredded Mexican Chicken that can be used to make tacos, burritos, or any other combination of tortilla, beans, meat, and rice you can come up with. This recipe may be too spicy for some and can be made without the heat by leaving out the Chipotle Peppers.
Provided by kellie.runge
Categories Mexican
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large crockpot place chicken and fill with chicken broth until chicken breasts are submerged.
- Then place the rest of the ingredients in and mix.
- Cook on high for 3.5-4 hours.
- Pull out chicken breasts and shred.
- Turn crockpot to warm and return chicken to simmer in juices for 30 minutes. Serve to your liking. Suggestions: Taco or Burrito.
Nutrition Facts : Calories 130.7, Fat 6.8, SaturatedFat 1.9, Cholesterol 46.4, Sodium 47.7, Carbohydrate 1.4, Fiber 0.3, Sugar 0.6, Protein 15.3
MEXICAN PULLED CHICKEN & BEANS
This budget-busting sharing platter of slow-cooked chipotle chicken is perfect for feeding a crowd - and won't break a student budget, either
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course
Time 1h40m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Rub the chicken thighs with 2 tbsp of the chipotle paste. Put the rest in a medium bowl with the garlic, tomatoes, onion and some seasoning. Stir to combine, then tip into a large roasting tin. Sit the chicken thighs close together on top of the sauce. Cover with foil and bake for 1 hr.
- Remove the roasting tin from the oven, add all the beans and stir into the tomato mixture around the chicken. Put back in the oven, uncovered, for 20 mins or until the chicken is tender and the beans are hot.
- Meanwhile, mix the herbs, lettuce and cucumber with a drizzle of olive oil and set aside.
- Shred the chicken using a knife and fork, and discard the bones. Mix the chicken through the sauce and beans. Serve with the salad, tortilla chips and lime wedges.
Nutrition Facts : Calories 251 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 21 grams protein, Sodium 1.2 milligram of sodium
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- Mix the olive oil (2 tablespoons), smoked paprika (1 tablespoon), ground coriander (1 teaspoon), ground cumin (1 teaspoon), garlic powder (1 teaspoon), kosher salt (1 teaspoon), black pepper (1/2 teaspoon), and lime juice and zest (from one lime) in a small bowl or glass measuring cup.
- Place the chicken thighs in a container, bowl, or large plastic bag. Pour the marinade on top (it will be thick) and or stir to coat each piece of chicken evenly (if in a bag, just smoosh it around until everything is evenly coated). Cover and refrigerate for at least 20 minutes, or as long as 24 hours.
- Heat a large (12-inch) non-stick skillet over medium high heat (see notes for other skillets). Add marinated chicken; sear without moving on one side for 5-7 minutes (check that it's not burning after 2-3 minutes- you may want to turn the heat down to medium if you have very hot burners or flip it earlier if it's cooking fast).
- Once the seared side is browned and looking crispy, flip to other side and sear, until chicken is cooked through to 165 degrees F or meat is no longer pink (another 5-10 minutes, depending on thickness and size of chicken. Turn the heat down to medium or medium-low if both sides are seared but inside is not yet cooked the whole way). If you have a lid to your skillet, you can cover it to speed up the cooking time a bit.
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