Shredded Mexican Chicken Dutch Oven Style
Shredded Mexican Chicken Dutch Oven Style
Ingredients
- 2 pounds Chicken Breasts or Thighs
- 1 tablespoon Olive Oil
- 1/2 cup Mild Salsa (medium if you like spicy)
- 3-4 tablespoons Brown Sugar
- 1 4 oz. can Mild Diced Green Chilies
- 1 14.5 oz. can Diced Tomatoes, drained
- 1 tablespoon Chili Powder
- 1 1/2 teaspoons Salt
- 1 tsp EACH ground Cumin, Garlic Powder, Onion Powder,
- 1/2 tsp EACH Smoked Paprika, Dry Oregano, Pepper
- 1/2 teaspoon Ground Chipotle Chili Pepper (optional for more heat)
- 1 teaspoons Liquid Smoke
- Hot Sauce to taste
Instructions
- Rub chicken breasts with oil and place in the bottom of your 12” Dutch Oven. Add all of the remaining ingredients except for the hot sauce. Cook until chicken is tender enough to shred.
- Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid. Taste and add hot sauce to taste if desired.
If serving over rice, try stirring in some enchilada sauce after you drain your chicken for some saucy Enchilada Mexican Chicken.
PDF = Shredded Mexican Chicken
Shredded Mexican Chicken Dutch Oven Style