The Chef

Restaurants

Meals

Drinks

Restaurants›El Potro Mexican Restaurant›Shredded Chicken Recipe

Shredded Chicken Recipe

Name: El Potro Mexican Restaurants Shredded Chicken Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breasts (or thighs); 1 tsp kosher salt; 0.5 tsp black pepper, ground; 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.5 tsp dried oregano; 2 tbs olive oil; 1 cup yellow onion, medium, thinly sliced; 0.5 cup red bell pepper, thinly sliced; 0.5 cup green bell pepper, thinly sliced; 3 cloves garlic cloves, minced; 1 cup tomato, diced (or 1 cup canned diced tomatoes, drained); 0.5 cup chicken stock or water; 1 tbs fresh lime juice (or lemon); 2 tbs fresh cilantro, chopped; 0.25 tsp optional: red pepper flakes

Inspired by El Potro Mexican Restaurant

Time35m

Serves4

Boneless, skinless chicken with onions, peppers, tomato, and savory seasonings.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chicken & Seasoning

1 lb boneless skinless chicken breasts (or thighs)

1 tsp kosher salt

1/2 tsp black pepper, ground

1 tsp Smoked paprika

1/2 tsp Ground cumin

1/2 tsp Dried oregano

Aromatics & Vegetables

2 tbs olive oil

1 cup yellow onion, medium, thinly sliced

1/2 cup red bell pepper, thinly sliced

1/2 cup green bell pepper, thinly sliced

3 cloves Garlic cloves, minced

1 cup tomato, diced (or 1 cup canned diced tomatoes, drained)

1/2 cup chicken stock or water

Finishing & Garnish

1 tbs fresh lime juice (or lemon)

2 tbs Fresh cilantro, chopped

1/4 tsp optional: red pepper flakes

Method

Chicken & Seasoning

Season chicken

Pat the chicken dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, ground cumin, and dried oregano. Rub the spice mixture evenly over both sides of the chicken breasts (or thighs).

Sear (optional) or place in pan

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When hot, add the seasoned chicken and sear 2 minutes per side just to brown lightly (this adds flavor). You do not need to cook through. Remove chicken to a plate.

Simmer to cook through

Reduce heat to medium. Add the reserved chicken to the skillet along with 1/2 cup chicken stock (or water). Cover and simmer gently for 10–12 minutes, or until internal temperature reaches 165°F (74°C) for breasts or 175°F (79°C) for thighs. If you skipped searing, place raw seasoned chicken in a skillet with the stock, cover and simmer 14–18 minutes until cooked through.

Shred chicken

Transfer cooked chicken to a cutting board. Let rest 3 minutes, then shred using two forks or a pair of tongs and a fork until pulled into bite-sized strands. Reserve any cooking liquid in the pan for later use.

Aromatics & Vegetables

Sauté aromatics

Wipe out skillet if desired and return to medium heat with remaining 1 tablespoon olive oil. Add the sliced onion and sauté 3–4 minutes until beginning to soften and turn translucent.

Add peppers and garlic

Add the sliced red and green bell peppers and continue to cook 3–4 minutes until softened but still slightly crisp. Stir in the minced garlic and cook 30–45 seconds until fragrant—do not let it brown.

Add tomato and deglaze

Stir in the diced tomato and pour in any reserved cooking liquid from shredding the chicken plus up to the 1/2 cup chicken stock if the pan is dry. Scrape up any browned bits from the bottom of the pan with a wooden spoon.

Combine chicken and vegetables

Return the shredded chicken to the skillet. Toss to combine with the vegetables and simmer uncovered 2–3 minutes so flavors meld and excess liquid reduces slightly. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Finishing & Garnish

Finish with acid and herbs

Remove pan from heat. Stir in fresh lime juice and chopped cilantro. If you like heat, sprinkle in red pepper flakes to taste (about 1/4 tsp for mild heat).

Serve

Serve the shredded chicken hot. Use as filling for tacos, burritos, sandwiches, atop rice, or alongside a salad. Leftovers keep covered in the refrigerator for 3–4 days.