Easy Shredded Chipotle Chicken
Total Time
40 minutes
Prep Time
5 minutes
Cook Time
35 minutes
Rating
4.29 out of 5 stars
(14)
Ingredients
4 servings
- 1 tablespoon extra-virgin olive oil
- ½ medium yellow (finely chopped)
- 3 garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 chipotle pepper in adobo sauce (minced (If you’re sensitive to spice, seed the chipotle first.)
- 2 tablespoons adobo sauce from the chipotle can
- ¾ teaspoon dried oregano
- One 15-ounce can diced fire roasted tomatoes
- 1 cup low-sodium chicken broth (you can also use beer if you prefer!)
- 1 teaspoon honey (optional)
- 1 pound boneless (skinless chicken breasts (2 to 3 breasts, depending on size)
- Juice of ½ lime (or use the whole lime if you love tang like me)
- Kosher salt to taste
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Preparation
Step 1
Heat the olive oil in a medium Dutch oven or sauté pan over medium heat. When the oil is hot and shimmering, add the onion and garlic and cook for 4 to 5 minutes, or until the onion is soft and translucent. Add the cumin and cook for 1 minute to toast the spice. Add the chipotle pepper, adobo sauce, oregano, fire roasted tomatoes, chicken broth, and honey (if using) stirring to combine. Bring to a boil, then lower to a simmer.
Step 2
Add the chicken breasts to the pan and cover with a lid. Cook for 20 to 25 minutes, or until the chicken is cooked through.
Step 3
Transfer the chicken to a cutting board and shred the meat with two forks.
Step 4
Return the shredded chicken to the pan and cook for 5 minutes until most of the liquid has been absorbed. Stir in the lime juice. Taste and season with a little salt if necessary.
Step 5
Serve chicken however you like! In a bowl, on a salad, in a taco, sandwich, or quesadilla. The possibilities are endless!
Step 6
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