Saturday, November 27, 2010

Shredded Mexican Chicken

The ham was sweetly spiced and melted in our mouths. The potatoes were creamy, including my dairy free scalloped potatoes. The gravy was just the right thickness, and didn't get oversalted. The pies, oh the pies, and we still have some left in the fridge. Thanksgiving this year was quite memorable, and we're glad C showed up to eat with us. Eating is always better with your best friends.

But now, we need something to cut the rich and sweet a little bit. Something spicy. A little lighter than beef fajitas. Something like Barbacoa tacos. We know how to heat up the tortillas, stir up the fresh guacamole, and be ready with some black bean and corn salsa. But what we needed was the spicy, shredded chicken to stuff the tacos with. I've tried several iterations on this recipe, and it turns out great every time. It's a little sweet, and just the right spicy, and compliments the corn tortillas, and the fresh salsa quite well.


Gluten Free Shredded Mexican Chicken
adapted from this recipe
[Printer Friendly]

4 boneless chicken breast halves
1/2 medium onion, sliced
2 garlic cloves, smashed
1 tablespoon salt
water
2 tablespoons olive oil
1 garlic clove, minced
1/2 medium onion, chopped
1 medium tomato, seeded and chopped
1/2 green bell pepper, chopped
1 teaspoon fresh coarse ground black pepper
1/4 cup fresh cilantro, chopped or 2 teaspoons dried cilantro
1 1/2 teaspoons ground cumin
2 tablespoons tomato sauce
1 1/2 teaspoons salt (to taste)
1/2 cup chicken broth (reserved)

Place chicken, garlic, onions and salt in a sauce pan. Add just enough water to cover the chicken. Bring to a boil, cover, and lower the heat enough to maintain the simmer for 20-25 minutes, or until the chicken is cooked through. Remove the chicken pieces from the pot and let cool, then shred with 2 forks or your fingers. Reserve the broth remaining from cooking.

In a large pan, heat with olive oil. Add the remaining ingredients, including garlic, onion, tomato, bell pepper, black pepper, cilantro, and cumin. Saute until the veggies are soft, about 10 minutes. Stir in the shredded chicken and saute briefly. Add tomato sauce and 1/2 cup of reserved broth, and then salt to taste.

I've added this to this week's Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free.

2 comments:

  1. We made this for dinner tonight. Only ours wasn't gluten free because of our non-stick pans and flour-polluted kitchen. Still, very tasty.

    ReplyDelete
  2. Your Mexican Chicken looks delicious, I will give it a try. Thank you for sharing and you have a good week.

    ReplyDelete

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