Recipe: Yummy Mexican-Style Shredded Chicken

Mexican-Style Shredded Chicken. To make shredded chicken, fully cook chicken breast(s) and shred into bite-size pieces with two forks. Shredded chicken can be prepared a number of ways, including I had no idea that I possessed the power to make something so delicious. I added it to Peruvian-style chimichurri rice.

MyInstant Pot Shredded Chicken is loaded with Mexican flavors and is the easiest and the most tender shredded chicken you will ever taste! Made in an Instant Pot in minutes and ready to be used in anything from enchiladas, tacos, soups, quesadillas, salads or any other creation you may come up. This easy instant pot recipe is ready in just minutes! You can cook Mexican-Style Shredded Chicken using 20 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Mexican-Style Shredded Chicken

1. Prepare 3 of Chicken Breast, boneless skinless.
2. It’s 1 Can of Ro-Tel™ with Green Chilis.
3. It’s 1 of Small Can Tomato Sauce.
4. You need 1 (32 oz.) of Chicken Broth.
5. You need 1 of Lime.
6. Prepare 1 Tbsp of Garlic minced.
7. You need 1 Tbsp of Adobo Seasoning.
8. It’s 1/2 Tbsp of White Pepper.
9. Prepare 1/2 Tbsp of Cumin.
10. Prepare 1/2 Tbsp of Paprika.
11. Prepare 1/2 Tbsp of if Chili Powder.
12. You need 12 Tbsp of Cayenne Pepper.
13. It’s 1/2 Tbsp of Sea Salt.
14. Prepare of Olive Oil (for searing chicken).
15. It’s of Serving suggestion:.
16. It’s of Warned soft corn tortillas.
17. It’s of Diced onions.
18. Prepare of Chopped Cilantro.
19. It’s of Lime wedges.
20. Prepare of Mexican Queso.

This post is sponsored by McCormick. With Cinco de Mayo just around the corner, I feel the need to tell you about the most. Add the chicken breasts, chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, salt, pepper, and the cilantro, if using. Bring the soup to a boil, then lower the heat and cook at a low simmer.

Mexican-Style Shredded Chicken step by step

1. Season chicken with Adobo Seasoning..
2. In an oiled stock pot, sear the chicken breasts. Set chicken to side after searing..
3. Add Ro-Tel, broth, garlic, white pepper, cumin, paprika, chili powder, cayenne and salt. Stir well to mix. Put seared chicken back into stock pot with mixture..
4. Bring to a boil, stirring occasionally.
5. After it reaches a boil, lower temperature and simmer for 1 hour. Stirring occasionally..
6. Remove chicken breasts and shred. Place shredded chicken back into liquid. Ladle out liquid until it is level with top of chicken in pot. Discard extra liquid..
7. Add the juice of 1 lime. Stir to incorporate..
8. Cook on medium to medium-high heat until the liquid almost completely reduces. Stir regularly but lightly..

Mexican shredded chicken made in the Instant Pot/ Pressure Cooker. Tender, pull apart chicken, perfect to put in enchiladas, tacos, etc. so versatile! You can shred the chicken in the instant pot itself, but be careful that the pot is hot. I prefer to take tongs, place it on a cutting board, and using two. Take the chicken out and shred it up.