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Mexican Shredded Chicken

Mexican Shredded Chicken

This Mexican Shredded Chicken uses pantry ingredients for an easy weeknight meal!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Mexican
Servings 4

Ingredients
  

  • 3 Chicken breasts
  • 2 Tablespoons olive oil
  • 2 Cloves garlic minced
  • 1 Teaspoon adobo all purpose seasoning
  • 1 Teaspoon oregano
  • 2 Bay leaves
  • 1 4 Ounce Can diced green chiles
  • 1 15 Ounce Can diced roasted tomatoes
  • ½ Cup medium or mild salsa
  • ¼ Cup white vinegar
  • ¼ Cup water
  • Salt and pepper to taste

Instructions
 

  • Remove chicken breasts from refrigerator and season liberally with salt and pepper.
  • In a dutch oven or heavy bottomed saucepan, heat olive oil over medium heat and add the garlic. When fragrant, add the green chiles, adobo seasoning and oregano, stir and cook for about 3 minutes. Add salsa, tomatoes and a pinch of salt and pepper and stir. Let simmer for 5 Minutes.
  • Add the chicken to the pot and cover with sauce. Add the vinegar, the water and the bay leaves. Lower the heat. Cover the pot with the lid and allow the chicken to simmer in the sauce for 10-15 Minutes.
  • With two forks, shred the chicken in the sauce and let the chicken finish cooking and soaking in the sauce. When the chicken is no longer pink, it's ready to eat.
  • Serve immediately!
Keyword chicken tacos, salsa chicken, shredded chicken
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