Kyle’s Kitchen

Mexican Style Shredded Chicken

Name: Mexican Style Shredded Chicken
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 pounds chicken breasts; 2 tablespoons olive oil; 1 tablespoon butter; 1/2 cup mild salsa (homemade is best, but Hatch brand has a good salsa); 1 14.5 oz. can diced tomatoes, drained; 1/2 cup onion, minced; 2-3 cloves garlic, minced; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon onion powder; 1/2 teaspoon ground chipotle chili pepper; 1/2 teaspoon ground oregano; 1-1/2 cups chicken broth; 1/4 cup cheddar cheese, grated; freshly ground salt and black pepper to taste

6 servings

분량

10 minutes

활동 시간

1 hour 15 minutes

총 시간

요리 시작

재료

2 pounds chicken breasts

2 tablespoons olive oil

1 tablespoon butter

1/2 cup mild salsa (homemade is best, but Hatch brand has a good salsa)

1 14.5 oz. can diced tomatoes, drained

1/2 cup onion, minced

2-3 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon onion powder

1/2 teaspoon ground chipotle chili pepper

1/2 teaspoon ground oregano

1-1/2 cups chicken broth

1/4 cup cheddar cheese, grated

freshly ground salt and black pepper to taste

방향

Heat the olive oil and butter in a Dutch oven.

Add the chicken to the Dutch oven and cook on both sides for 2-3 minutes each.

Add the remaining ingredients up to the cheddar cheese.

Bring to a rolling boil, and boil for 3 - 4 minutes.

Reduce heat to a simmer for about 60 minutes. If you chicken is thick and doesn't shred easily, return to the pot and cook it a little longer until it pulls apart easily.

Remove chicken to a cutting board. Using two forks shred the chicken.

Return shredded chicken to the pot and stir in the grated cheddar cheese. Let cook on low for an additional 15-20 minutes to absorb some of the liquid.

영양 정보

1회 제공량

칼로리

367

지방 전체

14 g

포화 지방

4 g

불포화 지방

8 g

트랜스 지방

0 g

콜레스테롤

140 mg

나트륨

816 mg

탄수화물 전체

9 g

식이섬유

3 g

총 당류

5 g

단백질

50 g