Description
A flavorful and versatile Mexican shredded chicken recipe perfect for tacos, burritos, and salads.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic, sauté until translucent.
- Introduce the chicken breasts and pour in the chicken broth.
- Sprinkle chili powder, cumin, and paprika on top.
- Bring the mixture to a boil, then reduce heat and cover to simmer for 20-25 minutes.
- Remove the chicken and shred using two forks.
- Return the shredded chicken to the skillet and mix with the juices.
Notes
For best results, consider marinating the chicken in spices for an hour before cooking.
