This shredded chicken, Mexican style is the perfect filling for your tacos or fajitas nights! It is juicy, tender and quite low in fat. It is a much healthier filling option than ground beef and it tastes better!
On top of it, easier than that is pretty difficult to find! You literally just « dump » everything in a deep saucepan with a lid, bring to a boil and then let simmer for about 1h30, stirring every now and then to make sure that the stuff doesn’t stick to the bottom. Now I know that it’s going to feel strange not to have to saute the onions and garlic or brown your chicken in advance but…trust me, it’s going to turn out perfect! A child can do this. In fact, I recommend you to have your young kids put everything in the pot for you and get the credit for the final result! They will be so proud ??!!
Before cooking…just « dump » all the ingredients in the saucepan!
After the 1h30 of cooking, you simply take two forks and shred the chicken right in the saucepan and then let it sit for a few minutes while it to absorb the liquids….
Shredded-chicken, Mexican style!
This chicken will make your house smell amazing and get your family to look forward to eating dinner!
I like to serve this filling in my Double-Layer Crunchy-Soft Cups for dinner, because you can portion out better for younger children (no waste!).
Crunchy-Soft Cups
….They can also make fun appetizer snacks when you are having friends over. Like for your Super Bowl Sunday party ? for instance!
- - 2 lbs boneless, skinless chicken thighs or breasts
- - 1 cup low sodium chicken broth
- - 1 onion, chopped
- - 2 garlic cloves, minced
- - 2 tbsp lemon juice
- - 1 jar salsa (430 ml) (I used medium, but the choice is up to your own taste)
- - 1 pouch Fajita seasoning packet
- - 1 tbsp corn starch, dissolved into 3 tbsp cold water
- salt & pepper
- In a large saucepan with a lid, bring everything to a boil. Add the dissolved corn starch & water.
- Reduce heat to low, cover, and simmer for 60 minutes, stirring the chicken every now and then to make sure it doesn't stick to the bottom.
- Shred chicken in the pot with 2 forks and let it sit for a few minutes so that it absorbs the liquids.
- *Serve with the Double-Layer Crunchy-Soft Cups
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