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Mexican Chicken

Mexican Chicken

Rating: 5 of 5
Difficulty: 3 of 5
Healthy Scale: 4 of 5

4 Chicken Breasts
2 Bell Peppers
1 Medium Onion
12 oz Can Whole/Chopped Tomatoes
2 tbsp Chili Powder
1 tsp Garlic Powder
1/2 tsp    Cumin
1/2 tsp    Oregano
Salt to taste

1. Bring chicken to boil in water w/ 1 tsp salt.
2. Cook over medium heat for 1 hour. Drain, saving broth.
3. Let cool, cut into 1/4 inch by 1 inch strips.
4. Saute in skillet with sliced peppers and onions.
5. Cook over low heat until lightly sautéed.
6. In blender add tomatoes, 2 cups reserved chicken broth, chili powder, garlic powder, cumin, oregano, 1 tsp salt.
7. Pour mixture in skillet, bring to boil, cover and simmer over medium heat about 10 minutes.

Prep Time: 30 Minutes
Cook Time: 70 Minutes
Ready In: 1 Hour 30 Minutes
Servings: 8-10

Recipes Critic Review: Shredded Mexican Chicken can be used in many dishes and keeps well for leftovers. Can be used in tacos, salads, sandwiches, and more. This is very similar to Mexican Chicken you would get in a Mexican Restaurant. This is an excellent recipe!

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