Name: Shredded Mexican Chicken
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Water as needed - 3 quarts; Skinless, boneless chicken thighs, or more to taste - 6; Skinless, boneless chicken breast halves - 2; Ground cumin - 2 tablespoons; Chili powder - 2 tablespoons; Garlic powder - 1 tablespoon; Dried oregano - 1 tablespoon; Salt - 2 teaspoons; Ground black pepper - ½ teaspoon; Water - ¼ cup; Cornstarch - 2 tablespoons

Ingredients for - Shredded Mexican Chicken

1. Water as needed 3 quarts

2. Skinless, boneless chicken thighs, or more to taste 6

3. Skinless, boneless chicken breast halves 2

4. Ground cumin 2 tablespoons

5. Chili powder 2 tablespoons

6. Garlic powder 1 tablespoon

7. Dried oregano 1 tablespoon

8. Salt 2 teaspoons

9. Ground black pepper ½ teaspoon

10. Water ¼ cup

11. Cornstarch 2 tablespoons

How to cook deliciously - Shredded Mexican Chicken

1 . Stage

Fill a 6- to 8-quart pot halfway with water.

2 . Stage

Wash and rinse chicken thighs and breasts thoroughly and place into the pot with cumin, chili powder, garlic powder, oregano, salt, and pepper. Bring to a boil and cook, uncovered, for 20 minutes. Reduce heat to a simmer, cover, and cook for 30 minutes.

3 . Stage

Remove the lid and simmer for 10 minutes. Shred chicken in the pot with 2 forks so it can absorb some of the moisture. Simmer until stock has reduced, 20 to 30 minutes.

4 . Stage

Mix 1/4 cup water and cornstarch together in a small bowl. Stir into the pot and cook until sauce is thick, about 10 minutes.