Mexican Chicken TexMex (Print)
Shredded chicken packed with chili and spice, simmered in broth for deep Tex-Mex taste, and done fast in just half an hour.
# Ingredients:
→ Spice Blend
01 -
1/2 teaspoon dried oregano
02 -
1/2 teaspoon ground black pepper
03 -
1/2 teaspoon ground cumin
04 -
1 teaspoon onion powder
05 -
1 teaspoon garlic powder
06 -
1 1/2 teaspoons fine salt
07 -
1/2 teaspoon paprika
08 -
2 teaspoons chili powder
→ Main Ingredients
09 -
240 millilitres chicken broth
10 -
900 grams skinless boneless chicken breasts or thighs
11 -
1 tablespoon extra virgin olive oil
# Steps:
01 -
Take that cooked chicken out of your pan. Tear it up with two forks. Scoop it back in the pan, stir it all through the tasty juices and let it get even richer on low for about 3 to 5 minutes.
02 -
Pour the chicken broth into your big pan, cover it snug, and let the whole thing bubble gently on low for 15 to 20 minutes. It's done when the chicken's at 74°C inside and cooked through.
03 -
Get your skillet hot with olive oil on medium. Drop in the chicken and cook for 2 to 3 minutes per side. You want it looking golden and crisp.
04 -
Dry off your chicken then pile on the spice rub. Press it down so all sides grab that blend and nothing falls off.
05 -
Toss chili powder, paprika, salt, garlic powder, onion powder, cumin, black pepper, and oregano in a small bowl. Mix them up really well so the flavors get everywhere.
# Notes:
01 -
If you want juicier meat, go for a mix of thighs and breasts.