Mexican Shredded Chicken

While our favorite team was getting shredded in Super Bowl XLVIII, we decided to do some shredding of our own (with chicken) so that we could make some tacos for the second half off the game. This is easy and full of goodness!

This recipe is easy to follow, packed with flavor, and can be made using ANY of our seasoning blends. Whether you want the flavors of Mexico, Italy, Greece, India, East Africa or America, all you need is to use a world seasoning blend of choice. You can enjoy this shredded chicken in wraps, on sandwiches, with pasta, over rice or quinoa, or anyway your taste buds desire!

INGREDIENTS:

3.5 Teaspoons of Mexican in a Minute or Any of Our Blends
2 Bone-in chicken breast with skin (you can use boneless)
2 Large to tomatoes, diced (or 3 smaller ones)
1.5 Tablespoons Olive oil
1 Small can of roasted green chile peppers

DIRECTIONS:

Here is all that you need. We used Italiano Pronto when we made this for the game, but I was craving some Mexican food when I took photos of this recipe. So Mexican In a Minute will be our wonderful seasoning blend for the demonstration! However, you can use any of our 9 seasonings blends for this recipe. All you need to do is pick the part of the world you'd like to dine in today!

I used about 1 teaspoon of Mexican seasoning per chicken breast. Make sure to season both sides then let it rest for 10 minutes.

Use cast iron dutch oven if you have one; otherwise, a large pot will suffice as long as it will hold all the ingredients. Place over high heat, add the oil then brown the chicken on both sides.

While the chicken is browning, you can chop the tomatoes. WASH THEM FIRST! Don't worry about cutting them perfectly, a rough chop will do. They will cook down to make a sauce.

You can brown the chicken breast a bit more if you like, but this was after 6 minutes over high heat. All the little bits burning on the bottom of the pan will add a lot of flavor, so it's okay cooking on high heat!

Toss in the tomatoes, the green chile and the last 1.5 teaspoons of Mexican in a Minute. Keep the burner on medium to high heat so the tomatoes can caramelize a bit while breaking down into a sauce. Cook for 10 minutes or so, then reduce heat to simmer.

This is after 10 minutes of cooking right before I lowered the heat and put the lid on. While covered, cook for another 30 minutes over low heat.

Remove the chicken from the pot (keep the sauce) and place on cutting board. Discard skin and bones. Take 2 forks and gently pull/shred the chicken apart. Do your best to remove any bits or bones.

Place the shredded chicken back to the dutch oven and taste for seasoning. If you want, you can add a pinch or two more of the seasonings. Let it simmer over low heat until you serve it up. Enjoy...