September 15 through October 15 is Hispanic Heritage Month. This Mexican Shredded Chicken is inspired by all the wonderful people in my life who hail from all over Latin America and the Caribbean. I could not let this month go by without doing an inspired dish. Viva la revolucion!
This Mexican shredded chicken is simple and comforting. The herbs and vegetables add layers of flavor. If you decide to add the chile peppers, it’ll kick up the spice. I made this dish in the 6-Quart Crock Pot because it infuses the chicken with a ton of flavor. I also love the way my house smells when I walk in and this has been cooking all day. Shredded chicken reminds me of walking into my friend’s house after school or after playing all day on a Saturday. There’s something that made us feel really safe and loved to have a nice hot meal waiting for us. It made you feel special. Growing up in New York City could be difficult, especially if your parents were constantly working. It was nice to go to my friends house and be accepted as part of the family.
Though this dish is called Mexican shredded chicken (most likely because of the use of arbol chiles) I’m pretty sure I learned how to make it from someone who was Puerto Rican. Oh well. Here’s to my friends and their heritage. Thanks for all you’ve shared. Salud!
Mexican Shredded Chicken
Makes 4 -6 servings
- 4 Boneless Chicken Breasts (or thighs)
- 1/4 cup of cilantro (chopped)
- 1/2 spanish onion (chopped)
- 1/2 red pepper (sliced)
- 1/2 green pepper (sliced)
- 2 teaspoons garlic (minced)
- 4 roma tomatoes (chopped)
- 1/2 tablespoon of salt
- 1/2 teaspoon of cumin
- 2 cups of chicken broth
- 1 tablespoon of sofrito (tomato)
- 1/4 teaspoon of black pepper
- 1/2 teaspoon chile peppers chopped) (optional for spice)
Tools: slow cooker/pressure cooker (optional)
Slow Cooker Directions
Place chicken breast in the bottom of the slow cooker.
Sprinkle salt, pepper, cumin and garlic over chicken.
Slice onions, peppers and tomatoes (place over chicken in the crockpot.
Add chopped cilantro and chile peppers (if using).
Then, add sofrito and pour chicken broth over all ingredients.
Cook on high heat for 4 hours or 6 hours on low heat.
Place chicken on cutting board and gently pull apart using two forks.
Return chicken to slow cooker and turn slow cooker off.
Place chicken in a large stock pot or skillet on medium high heat.
Sprinkle salt, cumin and garlic over chicken.
Slice onions, peppers and tomatoes and place over chicken in the crockpot.
Chopped cilantro and sprinkle over onions, peppers, tomatoes and chicken.
Add tablespoon of sofrito and then pour chicken broth over all ingredients.
Allow the above ingredients to come to a boil and allow to boil for 2 to 5 minutes.
Reduce heat and allow chicken to cook for an additional 15 minutes.
Once chicken is done, turn stove off and remove chicken from pot.
Place chicken on cutting board and use two forks to gently pull chicken apart.
Place chicken back into pot and stir into onion, pepper and tomato mixture.
Pressure Cooker Directions
The perk of this dish is that you can use it for tacos or with your favorite rice.
Reserve the liquid when storing the chicken it’ll help keep it moist.
We’re going to begin this meal with some empanadas. Then have our chicken with rice and an avocado salad. I might use this chicken to make quesadillas tomorrow. I love a good leftover makeover. How will you enjoy this dish?
If you liked this recipe please share it with your friends and family. You can also leave me comment or share a pic with me. Tag me #elskitchencmfrt on Twitter or @els.kitchencomforts on Instagram. I’m excited to see your chili.