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Mexican Shredded Chicken

Mexican Shredded Chicken
Time
Prep: 15 min. Cook: 2 hour.
Contributed by
Chelsea Brown
Serves
6

This one-dish, Mexican Shredded Chicken is full of flavour and is a huge crowd favourite!


Use it as a as a filling for tacos, nachos or enchiladas, or serve on top of brown rice or quinoa to make a burrito bowl. Pair with fresh salsa, guacamole and a dollop of sour cream for a delicious Mexican inspired meal.




  1. Preheat oven to 180 degrees
  2. Using a large ovenproof pan, heat the oil on the stovetop over medium heat. Add the capsicum, corn and garlic and cook until they begin to soften (about 2 minutes).
  3. Add tomato paste and spices and cook until fragrant (about 2 minutes).
  4. Gently stir in diced tomatoes and stock, then add the chicken, turning to coat in sauce. Bring to boil.
  5. Cover dish with aluminum foil and place in oven for 1 hour 30 minutes.
  6. Remove chicken from dish and shred with two forks.
  7. Return the shredded chicken to sauce mixture and add beans. Cook on stovetop for a further 10 minutes or until the beans are heated through and sauce has slightly reduced.
  8. Season to taste and serve.


NOTES

If you are unable to source a pre-mixed mexican seasoning, you may substitute with the following;

2 tsp ground cumin
2 tsp dried oregano
2 tsp smoked paprika
2 tsp ground coriander

SHORT DESCRIPTION

This one-dish, Mexican Shredded Chicken is full of flavour and is a huge crowd favourite!


Use it as a as a filling for tacos, nachos or enchiladas, or serve on top of brown rice or quinoa to make a burrito bowl. Pair with fresh salsa, guacamole and a dollop of sour cream for a delicious Mexican inspired meal.


DESCRIPTION

  1. Preheat oven to 180 degrees
  2. Using a large ovenproof pan, heat the oil on the stovetop over medium heat. Add the capsicum, corn and garlic and cook until they begin to soften (about 2 minutes).
  3. Add tomato paste and spices and cook until fragrant (about 2 minutes).
  4. Gently stir in diced tomatoes and stock, then add the chicken, turning to coat in sauce. Bring to boil.
  5. Cover dish with aluminum foil and place in oven for 1 hour 30 minutes.
  6. Remove chicken from dish and shred with two forks.
  7. Return the shredded chicken to sauce mixture and add beans. Cook on stovetop for a further 10 minutes or until the beans are heated through and sauce has slightly reduced.
  8. Season to taste and serve.


NOTES

If you are unable to source a pre-mixed mexican seasoning, you may substitute with the following;

2 tsp ground cumin
2 tsp dried oregano
2 tsp smoked paprika
2 tsp ground coriander

INGREDIENTS

1kg boneless chicken thighs
1 tbsp organic extra virgin olive oil
3 cloves garlic, crushed
1 red capsicum, diced
1 green capsicum, diced
1 cup corn kernels
2 tbsp organic tomato paste
3 tbsp mexican seasoning (see notes for substitution)
800g canned organic diced tomatoes
1 1/2 cups chicken stock
400g canned organic black beans, drained and rinsed

Method

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  • Organic Paprika 50g

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