Spicy Shredded Chicken
Total TimePrep: 40 min. Cook: 4-1/4 hours
This made an exceptionally delicious thick broth. I ended up making it on the stove top and added a can of undrained pinto beans and some torn corn tortillas to it during the last 5 minutes of cooking. Perfect for the cold wintery MidWestern nights. Hands down, one of the best Southwest chicken stews I've ever made.
After pulling the chicken set aside. Take the sauce and puree, reheat for a couple minutes and add to chicken. Unbelieveable.
Holy cow was this spicy!!! I will definitely tone down the heat next time so we can enjoy it more. I did use chicken breast as that was what I had on hand. I served it over rice with a big glass of milk! ;)
I have made this several times--- spiciness can be easily adjusted to suit different tastes... I have made with thighs and chicken breaks, only thighs and only chicken breasts... good any way, but the thighs do give it a bit more flavor and final product is more juicy with thighs added. Making it for the 5th or 6th time this evening--- since I keep coming back to this recipe, I wanted to share how great it is! :)
Topped this recipe with sour cream and chopped cilantro. It was very good! Will make again!
This was good, but not great. I did make a couple of substitutions using a yellow pepper instead of a green one and half of a Texas 1015 onion since I don't like green onions. I also added 1 T of oregano and some garlic salt to taste because it just seemed to be missing a little something. I would make this again, but next time I'm going to drain the grease off before adding the broth to the pan because it was a little greasy.
Oh, my goodness, this is so yummy! Heather, you are a genius if you created this yourself. Thank you so much for sharing. I just test tasted it and it is so good. I used half the amount of chicken ('cause I don't have chicken thighs on hand) so I cut the spices in half accordingly. I also used only 2 cups of the broth. I can't wait to have this for dinner... two hours to go! LOL