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Shredded Chicken Tacos Recipe

Name: Shredded Chicken Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 14
Ingredients: 3-4 chicken breasts; 12 oz chicken stock; 2 bay leaves; 1 can ro-tel diced tomatoes with green chiles (your heat preference); 6 oz diced green chiles (mild, medium, or hot up to you); 2 teaspoons adobo seasoning; 2 teaspoons garlic powder; 1 teaspoon celtic sea salt; 1/2 teaspoon fresh cracked black pepper; 1/4 teaspoon ancho chile powder; 1 tablespoon dried Mexican oregano; 2 tablespoons olive oil

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Ingredients

3-4 chicken breasts

12 oz chicken stock

2 bay leaves

1 can ro-tel diced tomatoes with green chiles (your heat preference)

6 oz diced green chiles (mild, medium, or hot up to you)

2 teaspoons adobo seasoning

2 teaspoons garlic powder

1 teaspoon celtic sea salt

1/2 teaspoon fresh cracked black pepper

1/4 teaspoon ancho chile powder

1 tablespoon dried Mexican oregano

2 tablespoons olive oil

Method

In a large pot, add stock, chicken breasts, herbs, spices, oil, and seasonings, with ro-tel and green chiles.

Bring to a boil.

Add lid to pot, and reduce to a simmer.

Continue to cook until chicken is firm and turns bright white, about 15-20 minutes, and the internal temperature has reached 165 degrees at the thickest part when probed with a digital meat thermometer.

Remove chicken from pot and place in bowl of a stand mixer with a paddle attachment. Slowly increase speed from slow to high, shredding chicken until shredded to desired thickness. Let chicken sit in bowl for a minute as you thicken stock.

Bring liquid in pot back to a boil and reduce by half. When reduced, add chicken back in and stir to mix.

Remove from heat and serve.

Spoon chicken into tortillas of your choice, topping with salsa, cheese, jalapenos, onions, diced peppers, diced onion, garlicky beans, rice - the sky is the limit!

Enjoy!

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