Cooktop Cove: Skillet Mexican shredded chicken perfect for every taco, burrito or salad
By Audrey Michels
Sometimes it’s not worth it to order chicken from a restaurant. So often it's bland or dry — you might as well go for the pork or beef if you’re going out anyway. The exception, of course, is the Mexican place down the street that somehow makes the best, most tender and flavorful chicken ever. Well, don’t tell them, but the secret is out.
This taco seasoning is not for the faint of heart. Seriously, prepare for a roller-coaster of flavor. The best thing about this recipe is that you don’t need to cook or season any other part of your tacos or burritos — this chicken has you covered. Serve it with salsa, shredded cheese, lettuce, corn, cilantro, sour cream, rice, tortillas, more fresh lime juice or whatever you like. But remember, guac is extra.
Skillet Mexican shredded chicken
8
5 minutes
30 minutes
35 minutes
1 tablespoon chili powder
½ teaspoon paprika
1/4 teaspoon crushed red pepper
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoons onion powder
1 ½ teaspoons ground cumin
1 teaspoon ground black pepper
½ teaspoon dried oregano
1 pound chicken breasts
1 pound chicken thighs
2 tablespoons olive oil
1 cup chicken broth
Juice of 1 lime
In a small bowl, combine all of the spices. Stir well.
Add the spice mixture to a large zip-top bag with the chicken, and shake to fully coat all pieces of the chicken.
Add the olive oil to a large, heavy-bottomed skillet over a medium heat. Add the chicken in an even layer, and let it cook 2-3 minutes before rotating and cooking another 2 minutes.
Add the chicken broth and lime juice, and cover the skillet. Cook for 15-20 minutes, or until the chicken is cooked through.
Remove from the heat and shred the chicken with two forks.