Shredded Mexican Chicken
Ingredients
The sauce
-
2
cans
tomato sauce
-
2
teaspoons
white wine vinegar
-
3
cloves
garlic, minced
-
4
teaspoons
chili powder
-
1
teaspoon
ground cumin
-
2
teaspoons
oregano
-
½
teaspoon
sugar
-
Salt & pepper
to taste
The chicken
-
1
tablespoon
extra virgin olive oil
-
1
small
onion, chopped
-
1 ½
lbs
boneless skinless chicken breasts
Instructions
- Mix the tomato sauce, vinegar, garlic, chili powder, cumin, oregano, sugar, salt, and pepper in a medium bowl until combined.
- Heat olive oil in a large skillet over medium-high heat and sauté the chopped onion until softened.
- Add the chicken breasts to the skillet and cook for 3 minutes on each side.
- Pour the tomato sauce mixture over the chicken, bring to a boil, then reduce heat to medium-low and cover.
- Simmer for about 20 minutes until the chicken is cooked through.
- Remove the chicken, shred it with forks, and return it to the sauce.
- Cook for an additional 5 minutes until the sauce thickens and absorbs into the chicken.
Nutrition Facts (estimated)
Servings
6
Calories
184
Total fat
4g
Total carbohydrates
9g
Total protein
26g
Sodium
0mg
Cholesterol
0mg
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