Mexican Shredded Chicken

My sons love burritos from Boojum so I wanted to try re-create them at home. This shredded chicken is so good in a burrito with Mexican rice, black beans, sauce/salsa, sour cream and cheese. I like to have a burrito bowl instead (ie all the burrito fillings but served in a bowl instead of a tortilla).

The chicken needs to be cooked slowly in the sauce until it can be shredded using two forks. This takes about 45 minutes in a saucepan. You could also use a slow cooker if you prefer. It will take about 4 hours on low.

I normally serve the sauce on the side as this allows each person to decide how much or little sauce they want. Personally I love loads of sauce!

I’ve started to serve them with homemade corn tortillas, Mexican rice, salsa, black beans, cheese, lettuce and sour cream

1st March 2022 – Small edit to this recipe. I now add some of the sauce to the chicken as I fry it. It adds lots of flavour.

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Mexican Shredded Chicken

Prep Time 5 minutes

Cook Time 45 minutes

Servings 4 people

Ingredients

• 500 g chicken breasts
• 1 tsp chipotle paste
• 1/2 tin tomatoes
• 2 cloves garlic cloves
• 1 tsp dried oregano
• 1/2 tsp cumin powder
• 1 tsp onion powder
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup water
• handful coriander leaves
• 1 tbsp lime juice

Instructions

• Place all of the ingredients in a medium saucepan and add 1 cup water.
• Simmer, covered, on medium low heat, for 40 - 50 minutes, until chicken can be shredded with 2 forks.
• Remove chicken and shred. Set the chicken aside.
• Add the coriander and lime juice to the sauce and blend until smooth
• Heat a little oil (up to 1 tbsp) in a large frying pan over high heat. Add the chicken and fry, adding some of the sauce as you fry to add more flavour. Fry until the chicken is golden.
• Serve the chicken with the sauce on the side. I like to serve my chicken with Mexican rice and black beans.