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Mexican Shredded Chicken
Tender, slow-braised shredded chicken in a tomato-chile sauce — versatile for tacos, burritos, and bowls.
Ingredients
- 3½ tsp Mexican in a Minute (or any World Seasonings blend)
- 2 bone-in chicken breasts with skin
- 2 large tomatoes, diced
- 1½ tbsp olive oil
- 1 small can roasted green chile peppers
Directions
- Season chicken on both sides with 2 tsp of seasoning and let rest for 10 minutes.
- Heat olive oil in a dutch oven or large pot over high heat. Brown chicken on both sides, about 6 minutes total.
- Roughly chop tomatoes and add to the pot along with green chiles and remaining seasoning.
- Keep heat at medium-high to let tomatoes caramelize and break down into a sauce.
- Reduce heat, cover, and cook until chicken is tender and shreddable. Shred with two forks and serve.
Tip: This recipe features Italiano Pronto, but feel free to experiment with any of our 8 seasoning blends for your own twist.
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