Tuesday, June 24, 2014

Fire-roasted shredded chicken

  • 1 pkg (about a pound) chicken tenders
  • 1 cup chicken broth
  • 14.5oz can fire roasted tomatoes
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1/2 tsp ground coriander
  • 1 tsp. Mexican Seasoning (Frontier)
  • 1/4 tsp. cayenne pepper (add more if you like spicy)
  • 1 bay leaf
  • salt and pepper
Bring broth to a boil in a skillet with high sides. Add tomatoes and spices and mix until combined. Add chicken tenders around the pan until submerged. Reduce heat to simmer and simmer until chicken is done (about 15 minutes). Basically you are poaching the chicken in the broth-tomato mixture. Remove chicken to a bowl to cool and set. Meanwhile turn up the heat on the sauce in the pan and reduce until thickened, stirring constantly to avoid burning. Turn off the heat, remove bay leaf, and set aside. 

Shred chicken and return to the tomato mixture. Adjust salt and pepper. Heat slightly or set aside (or refrigerate) until ready to use.

Use chicken in burritos, tacos, enchiladas or taco salad. Absolutely delicious!

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