Shredded Chicken Filling

Name: Shredded Chicken Filling
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 600 g chicken breast (boneless, skinless); 3 pcs tomato (medium, ripe, roughly chopped); 1 pcs onion (medium, thinly sliced); 3 pcs garlic (cloves, minced); 2 pcs chipotle in adobo sauce (canned, finely chopped, plus 1 tbsp adobo sauce reserved); 0.5 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp dried oregano; 0.5 tsp salt; 1 tbsp oil; 1 tbsp lime juice; 2 tbsp cilantro (fresh, chopped)

RATING

4.6/5(137)

TASTE SCORE

7/10

Juicy, tender shredded chicken simmered in a smoky tomato and chipotle sauce. This versatile Mexican-inspired filling works beautifully in tacos, burritos, enchiladas, or over rice. Ready in under 30 minutes with bold, satisfying flavor that beats anything from a packet.

PREP

10m

COOK

25m

SERVES

1 CUP

320 cal

SERVINGS

METHOD · 6 STEPS

boil · ~15 min
Poach the chicken breasts.
Place chicken breasts in a saucepan, cover with water by an inch, and bring to a gentle boil over medium heat. Reduce heat and simmer until cooked through, about 12-15 minutes. Remove chicken, let cool slightly, then shred with two forks.
TIPDon't skip the poaching step — boiling at full blast makes chicken tough. A gentle simmer keeps it tender.
saute · ~6 min
Sauté the aromatics.
1.Heat oil in a large skillet over medium heat.
2.Add sliced onion and cook until softened and just starting to color, about 4-5 minutes.
3.Add minced garlic and cook until fragrant, about 30 seconds.
saute · ~1 min
Bloom the spices.
1.Add ground cumin, smoked paprika, and dried oregano to the skillet.
2.Stir constantly for 30 seconds until fragrant and slightly darkened.
TIPBlooming spices in oil releases their full aroma — don't rush this step or they'll taste raw.
simmer · ~10 min
Build the tomato-chipotle sauce.
1.Add chopped tomatoes, chopped chipotles, and reserved adobo sauce to the skillet.
2.Cook, stirring occasionally, until tomatoes break down completely and sauce thickens, about 8-10 minutes.
3.Season with salt and stir well.
TIPMash the tomatoes with the back of your spoon as they cook to help them break down faster.
simmer · ~5 min
Add shredded chicken and simmer.
1.Add the shredded chicken to the skillet and toss well to coat every strand in the sauce.
2.Reduce heat to low and simmer uncovered for 5 minutes so the chicken absorbs all the flavor.
3.If the mixture looks dry, add a splash of the reserved poaching liquid.
TIPSave the poaching liquid — it's light stock that adds back moisture and depth when the sauce needs loosening.
garnish · ~1 min
Finish with lime and fresh cilantro.
1.Remove skillet from heat.
2.Stir in fresh lime juice and chopped cilantro.
3.Taste and adjust salt if needed.
TIPThe lime juice goes in off the heat — cooking it dulls its bright, fresh punch.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Poach the chicken gently at a low simmer, not a rolling boil, to keep the meat tender and easy to shred.
2
Shred the chicken while it's still warm — it breaks apart more easily and absorbs the sauce better.
3
Bloom the spices in hot oil for 30 seconds until fragrant to unlock their full depth and avoid a raw taste.
4
Mash the tomatoes with the back of a spoon as they cook to speed up breaking down into a thick sauce.
5
Save the poaching liquid — stir in a splash if the sauce looks dry to add moisture without diluting flavor.
6
Add the lime juice off the heat so its bright acidity stays punchy and doesn't cook away.

RECIPE VARIATIONS