It's the best. It's a one pot wonder that you can serve about 1000 different ways, for about 1000 meals. Tacos. Burritos. Burrito Bowls. Salads. By itself. On Nachos. —Brussels Sprouts for Breakfast
1 giant pot
for the shredded chicken
boneless, skinless chicken breasts
yellow onion (diced)
cloves garlic (crushed)
poblano pepper or 3-4 smaller peppers (mild/med heat)
can green chilis (diced)
chipotles in adobo sauce (diced)
can fire roasted tomatoes (diced)
low sodium/homemade chicken broth
cumin, coriander, garlic powder, green/red chili powder
salt and pepper
sides and toppings
pickled red onions (a must)
sour cream or Greek yogurt
tortillas and/or rice
In This Recipe
Give yourself a few hours to make this so the chicken can cook nice and slow.
Cut the chicken breasts in half and cover in cumin, garlic powder, coriander, green/red chili powder, salt and pepper.
Heat a large Dutch oven over medium-high heat with olive oil. Add half the chicken and brown on one side for 3 minutes. Flip and brown the other side for 3 more minutes. Remove from heat, and add remaining chicken to the pan, cooking the same time. Remove all chicken to a plate.
Lower heat to medium. Add onions and chopped up poblano, can of green chilis, a mix of spices, salt and pepper. Let cook for 5 minutes. Add garlic and cook for 1 more minute.
Add in the chipotles with the juice from when you diced them up, diced tomatoes and chicken broth. Add a few more pinches of each spice, bay leaves, salt and pepper. Stir to combine everything and bring to a simmer. Once simmering, add chicken and accumulated juices, and lime juice. Cover and keep over low heat for about 1.5 hours. Shred the chicken directly in the pot, it will fall apart. Let simmer, covered, for 10 more minutes once shredded.
Serve on warm tortillas, over rice or over lettuce with your favorite taco toppings. My toppings always include picked red onion and sour cream/Greek yogurt. But, use the chicken with whatever you've got!