Mexican Shredded Chicken

I'm posting this recipe for a couple of reasons.

One, I gave you green enchilada sauce yesterday, and you are all sitting around wondering what you will fill your enchiladas with. You've been up all night fretting and hoping that I will give you an answer, so..here's your filling.

Two, one of my close friends is getting married, and she needs this. She doesn't know it yet, but she does. Soon, she will be moving far away from Texas. She will wake up one day and want me to make it for her, but chicken doesn't ship well...so..she needs this.

Now, let's talk chicken. You're going to see this recipe and realize...it's not much of a recipe. It's basic, easy, and it has like 5 (give or take) ingredients. But, don't let it's simplicity fool you...this chicken is a BIG deal. You can use it for pretty much anything Mexican. Tacos, chalupas, nachos, enchiladas,  taco salad...the list goes on, and the people you love will thank you. They will cheer; they will applaud; they will give you a standing ovation, and when they're done, they'll beg you for more.

So, basic...yes. Simple and easy...yes. But, don't underestimate it. This chicken will knock your socks off.

Here's how you do it.

You'll need some chicken breasts. Cut them into chunks, and throw them in a pan. (See..Easy.)

Let the chicken brown. I know...you're impatient and it's taking forever, but it tastes better if you let it brown. (Still easy.)

Now for the real flavor. Chili powder, comino, onion, garlic, salt..and that's all. Tex-Mex flavors are pretty straightforward.

Just toss it all in there until the onions soften a little. 

Add some chicken broth, cover it, and walk away. Let it simmer for 30 minutes.

(Told you...easy peasy.)

After 30 minutes, you will be able to shred the chicken. And, you should...shred it.

You can shred with forks, but I'm impatient, so I use a potato masher. It's faster, but, if you only have forks, use them. They'll do the job.

Squeeze in some lime juice, and...

You're done.

Just like that, you have shredded chicken.

Easy.

Mexican Shredded Chicken

Ingredients:

2-3 chicken breasts, cut into 1-2 inch chunks

oil

1 onion, diced

2 cloves garlic, minced

2 T chili powder

1 T comino (cumin)

1 cup chicken broth

juice of 1 lime

salt and pepper to taste

Directions:

1. Heat oil in a skillet, and add chicken. Allow chicken to brown.

2.  Add onion, garlic, spices, salt and pepper. Allow onions to soften (2-3 min), and then add chicken broth. Simmer until chicken is tender and breaks apart easily with a fork (about 30 min). If the broth cooks off before the chicken is tender, add more.

3. Shred the chicken. Squeeze in the lime juice, and simmer another 5-10 minutes. Taste and add more salt or chili powder, as needed.

ENJOY!

This one's for you, Beth. It'll be here when you need it. :-)