Mexican Shredded Chicken

Mexican Shredded Chicken

Mexican would have to be one of my favourite cuisines and this Mexican Shredded Chicken is usually on high rotation at our dinner table. I find that when mexican is done right (and I’m not talking about those supermarket box kits) it can be a meal full of nutritious foods without feeling boring and it’s usually a great way to get a load of good food into the kids. I remember being pregnant with both my babies and absolutely baulking at the thought of eating a huge plate of veggies during my first trimester but I could of easily eaten mexican for every meal (and believe me, we ate A LOT of mexican in those months). I used to cram as many veggies and beans in as I could while I was making it and then I would always top it with a fresh salsa and guacamole.

This recipe is enough to serve 6-8 people so I often make a batch and then portion out and freeze the leftovers so I always have them handy for an emergency meal. This Mexican Shredded Chicken is really versatile and can be used to make a whole bunch of meals. Some of the ways we like to enjoy it are

  •  served on top of brown rice or quinoa to make a burrito bowl. We top ours with a fresh salsa made with diced tomato, red onion, coriander and lime juice (sometimes even with a little diced pineapple in there too) and some fresh guacamole and a dollop of sour cream
  • using it as a filling for tacos. 
  • popping it inside some tortillas and baking them into enchiladas.
  • using it to make loaded nachos (just make sure to drain off most of the sauce, no one wants soggy nachos).

For most of my mexican cooking at home I tend to use this pre-mixed blend of spices that you can find here, I just find it so much easier seeing as though we eat mexican at least once a week to have this on hand but if you can’t find this I’ll pop a substitution into the notes that you can use instead.

Mexican Shredded Chicken

Serves 6
Print

Prep Time
15 min

Cook Time
2 hr

Total Time
2 hr 15 min

Prep Time
15 min

Cook Time
2 hr

Total Time
2 hr 15 min

Ingredients
  1. 1kg boneless chicken thighs
  2. 1 tablespoon extra virgin olive oil
  3. 3 cloves garlic, crushed
  4. 1 red capsicum (bell pepper), diced
  5. 1 green capsicum (bell pepper), diced
  6. 1 corn cob, kernels removed
  7. 2 tablespoons tomato paste
  8. 3 tablespoons mexican seasoning (see notes for substitution)
  9. 800g canned diced tomatoes
  10. 1 1/2 cups chicken stock
  11. 400g canned black beans, drained and rinsed
Instructions
  1. Preheat oven to 180 degrees Celsius
  2. Using a large ovenproof pan, heat the oil on the stovetop over medium heat. Add the capsicum, corn and garlic and cook until they begin to soften, about 2 minutes.
  3. Add tomato paste and spices and cook until fragrant, about 2 minutes.
  4. Add tomatoes and stock, then the chicken, turning to coat in sauce. Bring to boil.
  5. Cover dish and place in oven for 1 hour 30 minutes.
  6. Remove chicken from dish and place in a heatproof dish and shred with two forks. Return to sauce mixture and add beans. Cook on stovetop for a further 10 minutes, until the beans are heated through and sauce has slightly reduced. Season to taste and serve.
Notes
  1. If you are unable to source the mexican seasoning that I’ve mentioned above then you may substitute with the following; 2 teaspoons ground cumin, 2 teaspoons dried oregano, 2 teaspoons smoked paprika and 2 teaspoons ground coriander.
The Nutrition Mama http://thenutritionmama.com.au/

 

 

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