Recipe information
Ingredients for - Shredded Mexican Chicken
2. Skinless, boneless chicken thighs, or more to taste - 6
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.