Servings: 4 servings
Calories: 300kcal
Ingredients
- 1½ lb boneless skinless chicken breast
Adobo Sauce
- 7 oz Chipotle Peppers in Adobo Sauce (half if you want it less spicy)
- 14 oz Muir Glen crushed fire roasted tomatoes
- 4 oz diced green chiles
- 2 garlic cloves minced
- 1 tsp dried oregano
- 1 tsp cumin powder
- 1 tsp onion powder
- 2 tsp sugar (3 tsp if you want it less spicy)
- ¾ tsp kosher salt
- ½ tsp black pepper
- 1 tbsp fresh cilantro chopped
Instructions
- Place chicken and adobo sauce ingredients in a large saucepan and bring to a boil. Once it reaches a boil, reduce heat to medium-low and simmer covered for 20-30 minutes, turning chicken occasionally, until chicken is fully cooked and can be easily shredded with a fork.
- Remove chicken and shred and set aside. Keep the remaining sauce from the pan.
- Add lime juice and 1 tbsp olive oil to the sauce. Using a blender or food processor, puree the sauce leftover from the pan. Add salt and pepper to taste. You should have about 2 cups of sauce.
- Heat 1 tbsp oil in a large skillet over high heat. Add 1/2 the shredded chicken and fry until dark golden brown on one side (about 2-3 min), flip and cook the other side for 1 min, then remove. Use another 1 tbsp oil to fry the next batch of shredded chicken.
- Toss browned chicken in the sauce and sprinkle the top with cilantro.
Notes
Use this shredded Adobo chicken for tacos, enchiladas, burritos, quesadillas, sliders, or over Mexican rice. The possibilities are endless!
TO STORE: This makes lots and it keeps well. It keeps for up to 3-4 days in the refrigerator. Freeze - Store leftover chicken in a freezer-safe air-tight container or vacuum-sealed bag for up to 3 months. Reheat - Thaw in the fridge and warm the chicken in the microwave for 2-3 min or over low heat on the stove until heated throughout.
Nutrition
Calories: 300kcal
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