MEXICAN SHREDDED CHICKEN

Ingredience

2 TSP CHILI POWDER

½ TSP PAPRIKA

1 ½ TSP SALT

1 TSP GARLIC POWDER

1 TSP ONION POWDER

½ TSP CUMIN

½ TSP PEPPER

½ TSP OREGANO

1 TBSP OLIVE OIL

2 LBS CHICKEN BREAST

1 CUP CHICKEN BROTH

Pokyny

1. IN A SMALL BOWL COMBINE ALL OF THE INGREDIENTS TO MAKE THE CHICKEN TACO SEASONINGS. STIR TO COMBINE.

2. COAT THE CHICKEN ON BOTH SIDES WITH THE CHICKEN TACO SEASONINGS.

3. DRIZZLE THE OLIVE OIL AND HEAT IN A LARGE SKILLET OVER MEDIUM HEAT.

4. ADD THE CHICKEN AND LET IT COOK FOR 2-3 MINUTES ON EACH SIDE. POUR IN THE CHICKEN STOCK. COVER THE SKILLET AND LET THE CHICKEN COOK FOR ABOUT 15-20 MINUTES.

5. REMOVE THE CHICKEN FROM THE SKILLET, SHRED USING A FORK AND 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 3-5 MINUTES.