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Mexican Shredded Chicken Recipe

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This recipe for Mexican Shredded Chicken, by , is from Dennis's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dennis Pedra


1.5 lb. chicken breast
1/2 cup Chipotles in Adobe Sauce
14 ounces can crushed tomatoes
2 garlic cloves
1 teaspoon each dried oregano,cumin powder and garlic powder
2 teaspoons sugar
3/4 teaspoon salt

3 tablespoons olive oil
2 tablespoons lime juice

Place chicken and sauce ingredients in a medium saucepan and add one cup water. Simmer covered on medium low heat for 40 - 50 minutes, turning occasionally, until chicken can be shredded with 2 forks
Remove chicken and shred. Set aside
Add lime juice to taste and add 1 tablespoon olive oil to the sauce. Use a blender to purée the sauce.
Adjust salt and pepper to taste. You should have about 2 cups of sauce.
Heat 1 tablespoon oil in a large skillet over high heat. Add 1/2 of the chicken and fry until dark golden brown on one side, flip and cook the other side very briefly, don’t brown the flip side
Use 1 tablespoon for each batch you fry

Toss chicken in the sauce or serve it on the side

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Number Of Servings:




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