![]() Once the sauce is reduced to your liking, you’re ready to dig in. If you go too far the sauce will burn quite rapidly. Keep an eye on it when it starts getting close to being fully reduced. You can speed up this process by turning the heat up, or just let nature take its course. After the Mexican shredded chicken has been cooking in the sauce for 30 minutes, allow the sauce to reduce all the way down. The remaining cook time is just to get the sauce to flavor the chicken as much as possible. The chicken is already fully cooked at this point. If you have trouble doing that, or if it doesn’t come off the bone as easy as you’d like, there is no problem with taking the chicken out for a few minutes and allowing it to cool, shredding it, and then throwing it back in the sauce to cook further. I use tongs and a fork to shred the chicken while it is still in the pan cooking. Shredding the ChickenĪfter 90 minutes, shred the chicken off of the bone and cook for 30 more minutes. I like to aim to keep the water level over halfway up the chicken. When the sauce gets reduced down just add more water to it and allow it to reduce again. During this time you also need to keep an eye on the water level. I flipped them four times over the course of the 90 minutes. When the chicken is browned to your liking, add the sauce directly to the pan on top of the thighs.įrom this point, we will be cooking on medium heat for 90 minutes while the thighs are whole. Throw everything in a blender, add some water and blend until liquid. The full ingredient list is shown at the end of this post. The rest of the ingredients are all relatively common for any home cook. Here’s a link to the peppers for reference.Īdobo sauce has some sugar in it, but don’t worry too much, we’re only using a few peppers per batch. I pick these peppers up from my local grocery store in the Ethnic/World foods isle. It’s Chipotle peppers in Adobo sauce! These guys have a great depth of flavor and are exactly what you’re looking for to give this chicken the Mexican authenticity it needs. Most of the ingredients are what you would expect, but there is one ingredient that takes this sauce to the next level that you may have to go out and get. This is where all the flavor is, so of course it’s the key component of making a delicious batch of Mexican shredded chicken. The Key to Delicious Mexican Shredded Chicken: Let’s Talk Sauce We like to buy skin on chicken thighs and use the skin to make these incredible Skin-ny Chicken Dippers. These will cook for two hours total, so them being under-cooked isn’t a concern of ours. They don’t need to cook through, we’re just looking for a bit of color on both sides. Once the pan is up to temperature, add some ghee to it and place the chicken thighs in. You can use any kind of skillet you want, we’re not putting this in the oven, so cast iron isn’t required. The first step here is to heat a cast iron skillet on medium heat. I always opt for bone-in cuts when possible as the flavor is just so much better. Thighs contain much more fat than chicken breasts which are nearly fat-free. If you’re eating a keto diet and trying to get as much fat as possible, this an easy choice. ![]() This recipe for Mexican Shredded Chicken is just that! Selecting Your Chicken While that’s good, I wasn’t in the mood to settle for good on this particular day. A workaround for this is to just throw everything into a crock pot and leave it alone all day. Mexican Shredded Chicken has been a favorite of mine for years, but it can be quite hard to make at home as it takes a long time to allow the spices to penetrate the chicken. Mexican Shredded Chicken No Crock-Pot, No Problemīeing a big fan of Mexican food, I’m always looking for ways to simplify or improve my favorite dishes.
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