Gently mix everything using a spoon or a fork. Put all the ingredients in a mixing bowl, add a pinch of salt and squeeze some fresh lime juice. Then finely dice the onion, cilantro leaves, and the green chili or jalapeno. Start by chopping the tomatoes into 1/3 inch pieces. Remove chicken from skillet and let rest 5 minutes before shredding.If your chicken does not shred easily, then continue to cook, adding additional broth/water if needed. Cooking time will vary depending on thickness of chicken and actual temperature.Add additional chicken broth or water if the liquid absorbs before the chicken is cooked through. Cover and reduce heat to medium and simmer 10 minutes, then flip chicken over and continue to cook 5-10 minutes or until chicken is cooked though and tender enough to shred.Flip chicken and add 1 ½ cups chicken broth.Add chicken and cook 3-5 minutes, or until golden brown on one side.Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.You will need approximately 1 ½ pounds of chicken or 2-3 chicken breasts depending on their size. If you dont want to start with rotisserie chicken or dont have it on hand and need these Shredded Chicken Tacos NOW, you can easily make your own shredded chicken. Recommended Reading: Best Recipe For Baked Chicken How To Make Your Own Shredded Chicken 2 tablespoons chopped fresh cilantro leaves.1/2 cup Old El Paso Creamy Salsa Verde Sauce.
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