Easy Shredded Mexican Chicken
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
8
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Course
Main Course
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Cuisine
Tex-Mex
Easy Shredded Mexican Chicken
Description
This recipe combines a homemade taco seasoning with spices like chili powder, paprika, cumin, garlic powder, onion powder, oregano, and black pepper. The seasoning is rubbed onto boneless, skinless chicken breasts or thighs before they are cooked in olive oil and simmered in chicken broth until they reach a safe internal temperature. Once cooked, the chicken is shredded and returned to the pan to soak up the cooking liquid and seasoning.
The method ensures tender, juicy chicken with a balance of smoky and savory flavors from the spices without additional sauces. The shredded texture works well as a filling for various Mexican dishes, providing convenience and adaptable use.
This chicken pairs well with tortillas, rice, or as an addition to salads and bowls, offering a versatile base for different meals.
Use chicken broth for poaching, or water if unavailable. Store leftovers in a sealed container refrigerated for up to 4 days or frozen for 2 months, allowing for easy meal prep.
Ingredients
- 2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper ground
- 1/2 teaspoon oregano dried
- 1 tablespoon extra virgin olive oil
- 2 pounds chicken breast or thigh
- 1 cup chicken broth
Instructions
- In a small bowl combine all of the ingredients to make the chicken taco seasoning. Stir to combine.
- Coat the chicken on both sides with the chicken taco seasoning.
- Drizzle the olive oil and heat in a large skillet over medium heat.
- Add the chicken and let it cook for about 2-3 minutes on each side. Pour in the chicken stock. Cover the skillet and let the chicken cook in the broth for about 15-20 minutes, until the chicken registers 165 degrees internally and is cooked through.
- Remove the chicken from the skillet, shred using a fork, then return to the skillet. Stir to coat the chicken in the remaining sauce in the skillet. Let sit and keep warm on low heat for about 3-5 minutes, to get good flavor throughout the chicken.
Notes
- Boneless, skinless chicken breasts or thighs both work well; choose based on preference.
- If chicken broth is unavailable, water can be used though flavor will be milder.
- Extra virgin olive oil or avocado oil are good choices for cooking.
- Store cooked shredded chicken up to 3 to 4 days refrigerated or freeze for up to 2 months in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 | |
| Calories | 151kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 24g | 48% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 684mg | 29% |
| Potassium | 467mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 247IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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