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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.