{"id":365,"date":"2016-01-16T18:17:35","date_gmt":"2016-01-16T18:17:35","guid":{"rendered":"https:\/\/misplacedone.com\/thewillards\/?p=365"},"modified":"2018-09-26T12:35:14","modified_gmt":"2018-09-26T12:35:14","slug":"buddys-mexican-shredded-chicken","status":"publish","type":"post","link":"https:\/\/thewillards.me\/index.php\/2016\/01\/16\/buddys-mexican-shredded-chicken\/","title":{"rendered":"Buddy\u2019s Mexican Shredded Chicken"},"content":{"rendered":"

[bg_collapse view=”button-orange” color=”#4a4949″ expand_text=”Show More” collapse_text=”Show Less” ]<\/p>\n

This is an idea from me in preparation for a visit from some close friends of ours Jose and Marcia.<\/p>\n

I don’t make it often as it takes oodles of time but, wow, what amazing results. Works great for chimichangas, burritos, tacos, salads, etc…<\/p>\n

Serves:<\/strong> 4-6<\/h6>\n
Prep time:<\/strong> 30 Minutes to an Hour<\/h6>\n
Cooking time:<\/strong> 3-4 Hours<\/h6>\n
Ingredients:<\/strong><\/h5>\n

 <\/p>\n

    \n
  • 2 pounds chicken boneless breasts or thighs (cut into large bite size)<\/li>\n
  • 1 Lime (halved)<\/li>\n
  • 4 cloves Garlic (finely chopped)<\/li>\n
  • Jalape\u00f1o pepper or 1\/2 teaspoon ground chipotle chili pepper (optional for more heat)<\/li>\n
  • Onion (finely chopped)<\/li>\n
  • Cilantro (roughly chopped)<\/li>\n
  • 1 cup chicken broth<\/li>\n
  • 1 4 oz. can green chilies<\/li>\n
  • 1 14.5 oz. can diced tomatoes, drained<\/li>\n
  • package cherry tomatoes<\/li>\n
  • 1 tablespoon olive oil<\/li>\n
  • Hot sauce or Habanero sauce to taste<\/li>\n
  • 1 shot Tequila<\/li>\n
  • 1\/2 cup medium salsa<\/li>\n
  • 1tsp Paprika<\/li>\n
  • 1tsp Onion powder<\/li>\n
  • 1tsp Garlic powder<\/li>\n
  • 1\/2tsp Cayenne Pepper<\/li>\n
  • 2tsp Cumin<\/li>\n
  • 1Tbsp Chili Powder<\/li>\n
  • 1\/2tsp dry oregano<\/li>\n
  • 1 1\/2tsp salt<\/li>\n
  • 1\/2tsp pepper<\/li>\n
  • 3Tbsp brown sugar<\/li>\n<\/ul>\n
    Directions:<\/strong><\/h5>\n
      \n
    1. \n
        \n
      1. Chop jalape\u00f1o peppers, garlic and onion<\/li>\n
      2. Anger the tomatoes in a large frying pan<\/li>\n
      3. Lightly brown garlic, Jalape\u00f1o pepper, and onion in large frying pan while chopping tomatoes<\/li>\n
      4. Rub chicken with oil and place in the bottom of your slow cooker.<\/li>\n
      5. Add all of the remaining ingredients (squeeze lime in and include the 2 halves) except for the hot sauce and 1 lime.<\/li>\n
      6. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.<\/li>\n
      7. Remove chicken to a cutting board, discard lime halves, and let rest 5 minutes before shredding (there will be liquid remaining).<\/li>\n
      8. Return shredded chicken, squeeze in juice of remaining lime and let cook on low for an additional 20 minutes to absorb some of the liquid\/juices.\n
          \n
        • Let it cook for even longer for great results.<\/em><\/li>\n
        • If you are saving the chicken for later, place it in a ziplock with the excess broth from the pan.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

           <\/p>\n

            \n
          1. <\/li>\n
          2. Drain all excess liquid (great added to Mexican rice).<\/li>\n
          3. Add chopped cilantro\/coriander and habanero sauce to taste.<\/li>\n<\/ol>\n

            [\/bg_collapse]<\/p>\n","protected":false},"excerpt":{"rendered":"

            [bg_collapse view=”button-orange” color=”#4a4949″ expand_text=”Show More” collapse_text=”Show Less” ] This is an idea from me in preparation for a visit from some close friends of ours Jose and Marcia. I don’t make it often as it takes oodles of time but, wow, what amazing results. Works great for chimichangas, burritos, tacos, salads, etc… Serves: 4-6 Prep […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,32],"tags":[55],"class_list":["post-365","post","type-post","status-publish","format-standard","hentry","category-mains","category-poultry-mains","tag-mexican"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/365","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/comments?post=365"}],"version-history":[{"count":3,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/365\/revisions"}],"predecessor-version":[{"id":1464,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/365\/revisions\/1464"}],"wp:attachment":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/media?parent=365"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/categories?post=365"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/tags?post=365"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}