Shredded Mexican Braised Chicken Breast
This is my go-to method for making chicken breast for stuffing into burritos or putting on nachos. It's cooked in a spiced tomato mixture, then shredded for use!
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
- 2 lbs split chicken breasts skin on, ribs in
- 1 cup chicken broth
- 14.5 oz can fire roasted tomatoes
- 2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp oregano
- 1/2 tsp ground coriander
- 1 bay leaf
- salt and pepper
Heat up a skillet over medium high heat (make sure the pan has a lid). Season the chicken breasts all over with salt and pepper, then place the chicken skin side down directly onto the pan.
Cook for 2 minutes on each side, then remove the chicken breasts temporarily to a plate. There should be some brown bits on the bottom of the pan now. Deglaze the pan by adding the chicken broth, scraping up the brown bits from the pan. Add the fire roasted tomatoes, cumin, chili powder, oregano, coriander, and bay leaf.
Put the chicken breasts back into the pan and turn the heat down to medium. Put the lid on and simmer the chicken for 20-30 minutes, until the chicken is cooked (I cook mine to 160 degrees F).
After the chicken has cooked, let it rest for at least 10 minutes before shredding, otherwise all the juices will run out of the chicken. In the meantime, turn the heat to high and reduce the spiced tomato sauce until it reaches the consistency you like (this should be 5-10 minutes). Make sure to stir often so it doesn’t burn. Toss the shredded chicken to coat in this sauce, and serve.
Calories: 438kcal | Carbohydrates: 8g | Protein: 50g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 147mg | Sodium: 914mg | Fiber: 3g | Sugar: 4g