Mexican Shredded Chicken
Easy, tender, flavorful, and versatile, this Mexican shredded chicken recipe might just become a weekly staple at your house! Use for tacos, burrito bowls, tostadas, salads, and more. It’s the perfect addition to a plant forward meal!
Servings: 4 -6 servings
Calories: 447kcal
Ingredients
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon kosher salt
- ~1 ½ pounds boneless, skinless chicken thighs (1 package)
- 2 Tablespoons avocado or canola oil
- ½ cup salsa
Instructions
- Combine spices in a small bowl. Trim fat off chicken thighs and rub both sides with spice blend. Season up to a day before cooking for best flavor.
- Heat a 10-12” stainless steel skillet over medium heat. Once pan is hot, add oil.
- Once oil is shimmering, add chicken thighs in batches, not overcrowding the pan. Sear ~3 minutes on each side, until chicken easily releases from pan. Remove to plate once done.
- Add salsa to pan, and return all chicken thighs to pan. Bring salsa to a boil. Reduce to a simmer and cover. Simmer 25-30 minutes or until chicken is tender and can easily be shredded.
- Remove lid and shred with two forks. Enjoy!
Notes
If you want to skip the browning step for time's sake, you can! Just pour the salsa in the pan, then top with the seasoned chicken thighs. Simmer for the full 30 minutes.
If too much liquid remains, simmer shredded chicken with the lid off until thickened; however, note that the chicken will absorb liquid as it sits and if chilled overnight in the fridge.
Nutrition
Serving: 1serving | Calories: 447kcal | Carbohydrates: 3g | Protein: 28g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 167mg | Sodium: 331mg | Potassium: 452mg | Fiber: 1g | Sugar: 1g | Vitamin A: 492IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg