Serves: 2
Total Calories: 270
1. Trim the chicken of all visible fat, and cut each breast crosswise into 3 equal pieces. Heat the oil in a nonstick skillet over medium-high heat and cook the chicken about 2 minutes per side, or until lightly browned on the outside. Add all of the remaining ingredients. Stir to combine, reduce the heat to low, and add 1 tablespoon of water. Cover and simmer until the chicken is no longer pink inside at the thickest part, 4 to 5 minutes.
2. Remove the chicken pieces and when cool enough to handle, shred the chicken and return it to the pan. Stir to mix. Adjust seasoning. The chicken is ready to use, or cover and refrigerate up to overnight.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Shredded Spiced Chicken recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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